O Circular N0. 324, (Revised) August, 1940 Q
EXTENSION DIVISION
THOMAS P. COOPER, Dean and Director  
Published in connection. with the agricultural extension work carried on by cooperation of  
the College of Agriculture, University of Kentucky, with the U. S. Department of Agriculture, and
distributed in furtherance ol the work provided for in the Act of Congress of May 8, 1914.
HOME CANNING OF MEATS i
By FLORENCE IMLAY and PEARL J. HAAK 2
All kinds of meat can be preserved by canning. The rural housewife ,
should include in her yearly canning budget several kinds of meat, pre- f
pared in different ways, such as roast beef, pork, lamb and chicken; broiled
steak, pork and lamb chops; baked spareribs, fried chicken, beef and lamb
stews, sausage, tongue, liver, etc. This makes it possible to have fresh meat _
prepared in a variety of ways, ready for use, during the entire year. Many
farm families can their late fryers, slacker hens and extra cocks in the fall ;
and thus save the expense of feeding them thru the winter.  
EQUIPMENT FOR CANNING MEATS {
Glass ]m·s. Only jars manufactured for canning should be used for
canning meats. jars in which salad dressing, peanut butter or pickles have
been purchased usually are not adapted for tight sealing and sometimes ,
are not strong enough to withstand the pressure to which they may be
subjected in processing.
Tops. If screw-top jars are used the lids should be new. The wires on
clamp—top jars should be adjusted to make them seal perfectly.
Rubber Rings. Only the best quality of new rubber rings should be
used on the jars in canning meats as they must withstand the high tem-
perature at which meat is processed.
Tests for rubbers
l. No cracks or breaks should appear when a rubber is bent sharply
back on itself.
2. The rubber should return immediately to its original size when
stretched to twice its width.
3. The rubber should bounce back quickly into its original shape
when released after being crumpled in the hand.
Tin Cans. Plain tin cans are very satisfactory for canning meats and
poultry. It is not advisable to use enamel-lined cans, as fat. may cause the
enamel to peel off. Altho this does not harm the product, it makes it
unattractive. After the initial cost of a tin can sealer, canning in tin is no
more expensive than canning in other types of containers.