Canning meats
by olivia law
Mrs Andrea’s chapter on canning meats begins with a warning:
“In no kind of canning is it more important that each step in the process be carried out promptly than in canning meats.”
Returning to her conversational style, she suggests that “if you have a farmer friend find out when he is planning to market his cockerels and buy some.” Note here — “some” rather than a certain quantity or weight, and the assumption that one will indeed have a farmer friend.
Mrs Andrea’s scientific knowledge comes through here — she emphasizes the absolute importance of sterilizing meat and fish.
“It is so essential that it is better to over-sterilize than under-sterilize,” she writes.
The meats used in these recipes seem to me, strange specifics to be used for canning. Examples include roast pork and sausages — meats which are doubtless better eaten as prepared rather than out of a jar.