Canning meat (hermetic packing)

About the dish

The book calls canning an excellent way of keeping, making it possible to have fresh meat all year round.

How to make it

1. 1

   Prepare jars and tins

   Use screw-top tins, soldered tins or the preserving apparatus described under jam-making. Warm the jars or tins.

2. 2

   Pack the meat

   Pack the roasted or boiled meat as hot as possible into the warm jars or tins.

3. 3

   Add stock and fat

   Pour boiling stock over to two fingers from the rim, and add 3 tbsp well-melted fat or butter.

4. 4

   Seal

   Make sure the rim of tins or jars is completely dry before screwing or soldering on the lid, or putting on the glass lid.

5. 5

   Note

   Note: home canning of meat and fish is not safe without a pressure canner that heats well above 100 °C (210 °F); botulism risk. Today's advice is to freeze or keep cold instead.