Cut a hog’s head into four pieces. Remove the brains, ears, skin, snout and eyes. Cut off the fattest parts for lard. Put the lean and bony parts to soak over night in cold water in order to extract the blood and dirt. When the head is cleaned put it over the fire to boil, using water enough to cover it. Boil until the meat separates readily from the bones. Then remove it from the fire and pick out all the bones. Drain off the liquor, saving a part of it for future use. Chop the meat up finely with a chopping knife. Return it to the kettle and pour on enough of the liquor to cover the meat. Let it boil slowly for fifteen minutes to a half-hour. Season to taste with salt and pepper just before removing it from the fire. Bay leaves, a little ground cloves and allspice may be added and boiled a short time in the soup. Pack while hot in cans to within 1/2 inch of top. Sterilize. This head cheese is always served cold.
After beef has been properly corned for three weeks, remove the meat from the brine. Soak for two hours in clear water, changing water once. Place in a wire basket and boil slowly for half an hour. Remove from the boiling water, plunge into cold water, and remove gristle, bone and excessive fat. Cut into small pieces and pack closely into cans. Add no salt and proceed as in other canning.
After the animal has been killed, cool quickly and keep the pork cool for at least 24 hours. Can only lean portions, using the fat to make lard. Place meat in a wire basket or cheesecloth and boil 30 minutes, or roast in the oven for 30 minutes. Cut into small sections and pack closely into cans. Add salt and proceed with remainder of process.
Other pieces of beef and pork: Hamburg steak, sausage, venison, squirrel, raccoon, opossum, lamb, are canned as follows:
After cleaning, season and fry, roast, stew, or bake in oven as though preparing for serving directly on the table. Cook until meat is about three fourths done. Pack while hot into sanitary tin cans or glass jars. Pour over the meat the hot liquids, gravies, dressings, etc., or hot water. Add salt and proceed as in any other cold-pack canning.
HOW TO CAN POULTRY AND GAME WITH THE BONES REMOVED
Kill bird and draw immediately; wash carefully and cool; then cut into convenient sections. Boil until the meat can be removed from the bones; remove from the boiling liquid and take out all bones; pack closely into glass jars or enameled cans; fill jars with the hot liquid after it has been concentrated one half; add 1 level teaspoonful salt to every quart of meat for seasoning; put rubbers and top of jars in place but not tight. If using enameled cans completely seal. Sterilize the length of time given in the time-table on page 108 of this book. After the sterilizing remove the jars; tighten the covers if glass was used; invert to cool and test joints. Wrap with paper to prevent bleaching.