Every Step in Canning Part 13

17. Cut through the backbone at the joint or just above the diaphragm.

18. Remove the oil sack.

19. Separate the breast from the backbone by cutting through on the white spots.

20. Cut the fillet from each side of the breastbone.

21. Cut in sharp at the point of the breastbone, turning the knife and cutting away the wishbone with the meat. Bend in the bones of the breastbone.

PACKING CHICKEN

Use a one quart jar. Caution: Do not pack the giblets with the meat.

1. Have the jar hot.

2. Pack the saddle with a thigh inside.

3. Pack the breastbone with a thigh inside.

4. Pack the backbone and ribs with a leg inside.

5. Pack the legs large end downward, alongside the breastbone.

6. Pack the wings.

7. Pack the wishbone.

8. Pack the fillets.

9. Pack the neck-bone.

10. Pour on boiling water to within one inch of the top; add a level teaspoonful of salt; place the rubber and cap in position, partially seal, and sterilize for the length of time given below for the particular type of outfit used:

Water bath, home made or commercial (pint or quart jars) 1 hour Water seal, 214 3 hours 5 pounds steam-pressure 2 hours 10 to 15 pounds steam-pressure 1 hour

Remove jars; tighten covers; invert to cool, and test joints. Wrap jars with paper to prevent bleaching.

PIGEONS

_Young_ pigeons. Dress pigeons, wash well, and roast for 30 minutes basting frequently. Some pieces of fat bacon put over the b.r.e.a.s.t.s will prevent them getting too dry.

_Old_ pigeons. Dress, wash, and fry pigeons.

Brown some onions in the fat with the pigeons, using a pound of onions to a dozen birds. Cover with hot water after pigeons and onions are a golden brown; simmer until the meat is tender and can be removed from the bones. Add from time to time boiling water, if necessary, in order to keep the birds covered. When tender, take meat from bones. Return the meat to the liquor, salt to taste and pack while boiling into cans or jars, fill with liquor to within one-half inch of top.

All small game birds may be canned like pigeons. Blackbirds may be treated like pigeons. They make an excellent stew.

PLAIN CANNING OF TENDER COTTON-TAILS OR TWICE-SKINNED JACK-RABBITS

1. Blanch in boiling water until the meat is white.

2. Cold dip.

3. Pack tightly in sterilized jars.

4. Add boiling water and 1 teaspoonful salt to quart.

5. Adjust rubber and lid.

6. Sterilize in hot water bath for three hours.

7. Remove from bath and complete the seal.

Rabbit meat thus canned, may be served in various appetizing ways.

RABBIT SAUSAGE

For rabbit sausage and mince-meat only the backs and legs of the carca.s.s are used, discarding the sinews.

Grind together equal parts of rabbit and fat pork (or at least fat pork). The pork may be salt pork if all salt is omitted from the mixture.

To every ten pounds of the above add 6 teaspoonfuls salt, 1 teaspoonful of pepper, 2 teaspoonfuls powdered sage. Mix thoroughly.

Shape in flat cakes and fry till nicely browned. Pack tightly in jars, pour over the fat in which the sausage was fried, and sterilize.

RABBIT MINCE-MEAT

Rabbit mince-meat is used a great deal on the plains and large quant.i.ties of it are canned. The mince-meat may be made by simply subst.i.tuting the rabbit meat for beef in your favorite recipe. The following is an inexpensive recipe:

1 Cup of rabbit meat which has been parboiled in salted water and drained, then chopped finely.

1 Cup chopped apple.

Cup finely chopped suet.

Cup seeded raisins.

Cup currants.

1 Cup mola.s.ses or syrup.

2 Tablespoonfuls sugar.

1 Tablespoon cider, lemon juice, fruit juice or vinegar.