Time In Time In

Pressure Water
Product Preparation Cooker Bath

Fish cessing. Add Y% tsp.
salt per pint. Addi-
tion of % tsp. vine-
gar and & tsp. olive
oil is optional. Ad-
just lids and pro-
cess. In approx. 8-
10 days inspect jars.
If there is any sign
of a leak, destroy
contents.

(continued)

Meat Allow to stand 24 15 lbs 3 hrs.

hrs. after killing be- i hr.
fore canning. Wipe |
meat with a damp
cloth. Remove large
bones and excess
fat. Cut in serving
pieces. Pack raw or
brown in fat or roast.
Add boiling water
to fat in pan and add
4tbsp. of this liquid
to each jar. Add \%
tsp. salt per pint.
Adjust lids.

Poultry Bleed well and cool 15 lbs. 3 hrs.

thoroughly. Pack raw i hy.
or cooked. To cook
Simmer or roast for
approx. one-half
usual time. Remove
bones and cut in
pieces to fit jars.
Add 4 tbsp. pan liq-
uid from roasting or
4tbsp. concentrated
stock. For each pt.
add % tsp. salt. Ad-
just lids.

Sort fruit. Immature, over-ripe or bruised fruits should not
be canned. If bruises are cut out, the remaining portion of the
fruit may be used for jams and butters. Wash fruit thoroughly, a

10