Canning Meat at Home, Extension Circular No. 177

Series

Circular

Collection name

NMSU Cooperative Extension Service and Agricultural Experiment Station Publications, 1889-Present

Date

1943-01

Decade

1940s

Author

Hanny, Dorothy Y., Mrs.

Subject (LCSH)

Meat--Preservation

Canning and preserving

Subject (NALT)

home food preservation

canning

meat

Table of contents

Why should we can meat?

When should we can meat?

What meat should we can?

Which factors determine successful meat canning?

What food value has meat?

Protein

Minerals

Vitamins

What causes meat spoilage?

Time table for processing meats

How do we can meat?

Slaughter of animals

Equipment needed for quantity meat canning

Containers and processing equipment

Loss of liquid from jars

Cooling containers

Steps in meat canning

Canning beef

Methods of preparing beef

Recipes

Canning veal

Canning pork

Canning lamb and mutton

Canning chicken

Canning fish

Recipes for using canned meat

Jerked meat

Miscellaneous

Rendering lard

Soap making

Hard soap-cold process

Hard soap-boiling process

Extent

24 pages

Notes

Circular containing general information and instructions for canning various types of meat at home

Original publisher

New Mexico College of Agriculture and Mechanic Arts

Cooperative Extension Service

Place of publication

State College (N.M.)

Frequency

frequency varies

Digital publisher

New Mexico State University Library

Source

NMSU College of Agricultural, Consumer, and Environmental Sciences (ACES)

Language

English

Type

Text

Format

application/pdf

Medium (AAT)

newsletters

Genre (AAT)

periodicals

Access rights

Open to re-use

Metadata cataloger

Bramlett, Suzanne

Schneider, Ingrid

Roth, Michael

Digital identifier

UAAPc000177.pdf