Putting Food By - Janet Greene [75]
Unless you are sure that these safeguards were observed, a margin of protection is added by boiling the food hard for 20 minutes to destroy possible hidden toxins, stirring to distribute the heat and adding water if necessary. If the food foams unduly or smells bad during boiling, destroy it completely so it cannot be eaten by people or animals.
And about Salt
Salt is merely an optional seasoning in canned meat and poultry; not being an essential ingredient, it can be omitted.
If you use salt, your regular table salt will do.
Salt substitutes for special diets can leave an unwanted aftertaste when used in canning: wait to add these seasonings when the food is heated for serving.
Where to Get Your Meat
More people each year are either raising food animals themselves, or are bespeaking part of a beef or a pig or a lamb grown by a country neighbor, because they hope to save money over what they would pay at super-market special sales. Whether they do indeed get a bargain is not always predictable, and depends upon how the animal was weighed, the costs for slaughtering and butchering—and if the meat was cut with professional economy and minimal waste. In addition to knowing the grower, therefore, it is equally important to be certain that the meat was handled with adequate refrigeration and scrupulous cleanliness at every stage. C. botulinum can be introduced by careless treatment. More often, though, it’s the Salmonellae that contaminate meat, with the meat of poultry being the most common source for this nasty form of gastro-intestinal illness.
All in all, your safest buy is from a meat-seller whose goods are purchased under the regulations that now require all meat sold in, as well as between, states to be inspected, and the premises where it was dealt with checked regularly. As for putting it by, weigh the benefits of freezing and Pressure Canning both for time spent and for ultimate convenience.
CONVERSIONS FOR CANNING MEAT
Do look at the conversions for metrics, with workable roundings-off, and for altitude—both in Chapter 3—and apply them.
Warning about Game
Any wild game may be diseased or carry parasites. Bear, for example, often have trichinosis, and a number of cases are reported to the Center for Disease Control each year; and the University of Georgia, Athens, advises handling rabbit with utensils and rubber gloves as safeguards against tularemia.
So if you are a successful hunter, or have been given a present of wild meat do not eat it cooked Rare. Roasted or grilled until Well Done, or cooked long in a stew: these are the insurance.
Pressure Canning at 10 pounds (240 F/116 C) at the sea-level zone or at 15 pounds (250 F/121 C) at higher altitudes—and for the length of time required for large pieces, small pieces, or ground meat, respectively—is the only safe way for canning game.
The State Biologist in the headquarters of your Fish and Game Department will tell you of any disease problems with game in your area. A quicker source of such information is likely to be one of your county game wardens.
STEPS IN CANNING MEAT
Cuts of Meat from Large Animals
Know what a whole, half, or quarter of an animal will yield in the way of cuts before you buy one. There is 20 to 25 percent waste to start with, and usually there will be more pounds of stewing and/or ground meat than pounds of steaks and roasts and chops. Various USDA publications are helpful about actual yield.
Cutting the Meat
Have the carcass cut into serving pieces by a professional meat-cutter to get the most out of your investment.
If you wish to tackle the job yourself, the following useful materials are available from your County Extension Service office and online: Farmers’ Bulletin No. 2209, Slaughtering, Cutting and Processing Beef on the Farm;