■■:: 'i

"
S' BULLETIN
STATES DEPARTMENT OF AGRICULTURE Reir.ed
follow
EVERY FARM should produce the pork and pork
products which are consumed on that farm.
Selling hogs and buying pork involves profits, but
not for the farmer engaged in the practice.
Home curing of pork is an old practice. It nearly
went out of style, but the style is rapidly becoming
popular again.
Home-cured pork, fresh-canned pork, sausage,
pudding, scrapple, headcheese, pickled pigs' feet, and
lard afford a variety of products to supplement the
daily meals.
Preparations of highly nutritious and palatable
pork products for home use are easily made.
This publication discusses the details of convert-
ing the farm-grown hog into high-class, appetizing,
nutritious foods available for use in the fresh, cured,
or canned state at any season of the year.

Joint Contribution from the Bureau of Animal industry

JOHN R. MOHLER, Chief
And States Relations Service
A. C. TRUE, Director
Issued February, 1921
Washington, D. C. Slightly revised May, 1921
 PORK ON THE FARM.
KILLING, CURING, AND CANNING.1
F. G. ASHBROOK and G. A. ANTHONY, Bureau of Animal Industry and FRANTS P.
LUND, States Relations Service.

CONTENTS.
Page. Page.
Killing and curing 3 Killing and curing—Continued.
Selection of hogs for butchering 3 Smoking cured meat 22
Treatment before slaughter 4 Shipper's certificate. 26
Equipment for slaughtering 4 Economic suggestions on killing and cur-
Killing and dressing 5 ing 27
Cooling the carcass 9 Home canning of pork and pork products... 28
Cutting up a hog 9 Canning in tin cans 32
Rendering lard 13 Canning in glass jars 35
Curing pork 15 Recipes for canning pork 3(3
Making sausage 18

KILLING AND CURING.

By F. G. ASHBROOK and G. A. ANTHONY, Bureau of Animal Industry,

MEAT ANIMALS, especially hogs, may be raised and the meat

cured at home for much less than the cost of purchased meat.
A market for good country-cured hams, shoulders, and sides is easily
found. In spite of these facts, however, the practice of purchasing
cured meats has increased among farmers. It may not be practicable
for every farmer to butcher and cure the meat from all the hogs' he
grows, but in nearly every community a few farmers could do it and
make good profits. Farmers who sell country-cured meats have very
little difficulty in establishing a permanent trade. To accomplish it
one must understand the kind of cured meat the trade demands. A
well-marbled, juicy, savory piece of meat showing the proper ad-
mixture of fat and lean, properly cured and possessing a good flavor,
is the kind the consumer desires.
SELECTION OF HOGS FOR BUTCHERING.
HEALTH.

In selecting hogs for butchering, health should have first con-

sideration. Even though the hog has been properly fed and carries
a prime finish, the best quality of meat can not be obtained if the
animal is unhealthy; there is always some danger that disease may
be transmitted to the person who eats the meat. The keeping quality
of the meat is always impaired by fever or other derangement.
1
This bulletin supersedes Farmers' Bulletin 913, Killing Hogs and Curing Pork.
3
4 Farmers* Bulletin 1186.

CONDITION.

A hog in medium condition, gaining rapidly in weight, yields the

best quality of meat. Do not kill a hog that is losing flesh. A reason-
able amount of fat gives juiciness and flavor to the meat, but large
amounts of fat are objectionable.

QUALITY.

The breeding of animals plays an important part in producing

carcasses of high quality. Selection, long-continued care, and intelli-
gent feeding will produce meat of desirable quality. Smooth, even,
and deeply fleshed hogs yield nicely marbled meats.
AGE FOR KILLING.

The meat from very young hogs lacks flavor and is watery, and
that from old hogs generally is very tough. However, if old hogs
are properly fattened before slaughter, the meat will be improved.
Hogs may be killed for meat any time after 8 weeks of age, but the
most profitable age at which to slaughter is between 8 and 12 months.

TREATMENT BEFORE SLAUGHTER.

Hogs intended for slaughter should not be kept on full feed up to
the time of killing. It is better to hold them entirely without feed
for 18 or 24 hours prior to that time, but they should have all the
fresh water they will drink. This treatment promotes the elimina-
tion of the usual waste products from the system; it also helps to
clear the stomach and intestines of their contents, which in turn
facilitates the dressing of the carcass and the cleanly handling and
separation of the viscera. No animal should be whipped or excited
prior to slaughter.

EQUIPMENT FOR SLAUGHTERING.

It is essential to have the proper equipment for rapid and skillful
work at killing time: A straight sticking knife, a cutting knife, a
14-inch steel, a hog hook, a bell-shaped stick scraper, a gambrel,
and a meat saw (fig. 1). More than one of each of these tools may
be necessary if many hogs are to be slaughtered and handled to best
advantage. A barrel is a convenient receptacle in which to scald
a hog. The barrel should be placed at an angle of about 45 degrees
at the end of a table or platform of proper height. The table and
barrel should be fastened securely to protect the workmen. A block
and tackle will reduce labor. All the tools and appliances should be
in readiness before beginning.
 Pork on the Farm. 5

KILLING AND DRESSING.

Ordinarily it is not necessary to stun or shoot a hog before stick-

ing, although sometimes it is done. If the hog is stuck without
being stunned, it should be squarely on its back when stuck. Two
men can reach under and grasp the legs on the side of the body op-
posite to them and with a quick jerk turn the hog over on its back.
One man can stand astride the body with his legs just back of the
hog's shoulders, taking a good grip on the forelegs (fig. 2). In this
position the hog can be held in place while the other man does the
sticking.

FIG. 1.—Tools for killing and dressing hogs. A, meat saw ; B, 14-inch steel ; C, cut-
ting knife ; Z>, hog hook ; E, 8-inch sticking knife ; F, bell-shaped stick scraper ;
G, separate parts of stick scraper ; H, gambrel.

STICKING.

A narrow, straight-bladed knife (see E in fig. 1) serves well for

sticking a hog. The knife should be pointed directly toward the root
of the tail and held in a line with the backbone. Thrust the knife
in directly in front of the breastbone, and keep in a straight line so
as not to stick a shoulder, causing blood to clot, which results in waste
in trimming or a shoulder which keeps poorly. After the knife has
been inserted 6 or 8 inches, turn it and withdraw. This severs the
vessels in the neck and insures better bleeding. Avoid sticking the
6 Farmers' Bulletin Í186.

heart, for in that case the blood will not be pumped from the arteries.
After sticking, the hog may be released; but preferably the animal
may be strung up by a hind leg to facilitate thorough bleeding.
SCALDING AND SCRAPING.

The most convenient vessel in which to heat water for scalding is

a large caldron or a kettle, which should be located near the place of
butchering. If the water is heated in the house, it should be boiling
when removed from the stove. If the hog is not too large, a barrel
may be used for scalding. The arrangement for most efficient scald-

Fiu. 2.—Position for sticking the hog.

ing is shown in figure 3. If the barrel is not large enough to accom-

modate the hog, a blanket or several sacks may be laid over the car-
cass and scalding water poured over it. The blanket or sacks will
retain the moist heat long enough to loosen the hair.
At the time the hog is scalded the water should have a temperature
of from 145° to 155° F. If the water is too hot the hair may set,
causing even more trouble than if too cold. A teaspoonful of lye or a
small shovelful of wood ashes added to every 30 gallons of water will
aid in removing the scurf. After adding either of these materials the
water should be stirred thoroughly.
If the barrel is used, insert the hog hook in the lower jaw, place
the hog on the table, and slide it into the barrel (fig. 3). The rear
end of the hog is scalded first for the reason that if the water is too
 Pork on the Farm.

hot and the hair sets it can be removed more easily from the rear
than from the fore part. The hog should be kept moving in the
water to be sure that no part rests against the side of the barrel.
Occasionally the hog should be drawn out of the water to air, when
the hair may be " tried." When the hair and scurf easily slip from
the surface, scalding is complete. The same test for determining
whether scalding has continued long enough may be used when
blankets or sacks are used, and the dressing of the carcass should also
proceed in the same manner. Pull the hog out upon the table and
quickly remove the hair and scurf from the legs and feet. The
simplest way to do this is to twist the legs in both hands. Use the

PIG. 3.—A convenient arrangement for scalding.

hog hook to remove the dewclaws while they are still hot. Kemove
the hair and scurf from the rear end of the hog by means of a bell-
shaped scraper.
Cut the skin lengthwise for about 3 or 4 inches just below the hocks
in both hind legs. Loosen the tendons in each leg and insert the
gambrel Scald the front part of the hog and pull it out on the
table as before. Remove the hair and scurf immediately from the
ears, forelegs, and head, as those parts cool very quickly. Use the
bell-shaped scraper to remove the remaining hair and scurf. If the
hair fails to yield in any particular part, cover that portion with a
gunny sack and pour on hot water. When most of the hair and scurf
is removed pour hot water over the entire carcass and by means of a
knife shave off any hair that is left. Hang the hog up, pour a bucket-
ful of cold water over it, and scrape off the remaining dirt or scurf.
 Farmers' Bulletin 1186.

Much of the heavy labor may be avoided by use of a hoist, such as a

block and tackle, for lifting the hog.
REMOVING ENTRAILS.

After the hog is hung up and the surface is clean the next step
is to remove the entrails. Cut through the mid line, beginning at
the top, and continue cutting down to the head. Cut around the
rectum on each side and pull it out between the pelvic bones.
Place the knife
between the first and
second fingers of the
left hand, inserting
the fingers where
the opening has been
made, and with the
right hand carry the
knife down the body
and force through
the breastbone to the
opening'in the neck.
The fingers will
serve as a guide in
making the cut and
will protect the in-
testines. When the
opening has been
made, remove the
fat which surrounds
the stomach. Re-
move the intestines,
stomach, and gullet
in one operation,
thus preventing con-
FiG. 4.—Removing the intestines. • j.- j! j. i
tammation o t the
carcass by the stomach contents. Remove the pluck, consisting of
the heart, lungs, and windpipe, after cutting the diaphragm, which
is the membrane that separates the organs of the chest from the stom-
ach, bowels, and other abdominal organs. By cutting between the
light and dark portions of the diaphragm and continuing down along
the backbone the entire pluck may be easily removed. To facili-
tate cooling, the carcass should be split or sawed down the backbone.
In splitting or sawing the carcass be careful to cut near the mid line.
THE LEAF FAT.

While the carcass is still warm remove the leaf or kidney fat in
order to facilitate its cooling. To remove the leaf fat, peel it upward
 PorA* on the Farm. 9

with the fingers, beginning at the bottom. The kidneys, which are in
this fat, should be removed. The leaf fat should be spread out on ä
table to cool, with the thin membrane side turned down. The gut iát
should not be mixed with the leaf fat in rendering.
COOLING THE CARCASS.
The carcass should be cooled rapidly after slaughtering, but not
allowed to freeze. Select a day when there is chance for cooling
the carcass before the surface freezes. The desirable temperature
for cooling meat is from 34° to 40° F. In summer it is necessary
to have refrigeration. In the fall it is best to kill in the afternoon,
allowing the carcass to cool overnight. Hang the carcass in a dark
cellar or cool outbuilding where flies can not get to it. Fresh meat
absorbs odors very readily; for that reason do not hang the carcass
in a freshly painted room or in a room with tar, kerosene, or gasoline.
CUTTING UP A HOG.
A carcass should not be cut up until it has thoroughly cooled.
The usual farm method of cutting up a hog is to remove the head,
sever the ribs on each side of the backbone, take out the backbone,
and divide the carcass into two equal parts. The ribs are taken out
before the sides are "blocked." Another method is to split the.car-
cass with a saw or cleaver as near the mid line as possible. Cut each
half into four parts, head, shoulder, middle, and hams, as shown in
figure 5, right side.
HEAD.
The head is generally removed before the carcass is split into
halves. Cut about an inch back of the ears, making a complete circle
around the neck. If the cut does not strike the atlas joint, twist the
head and it will yield. The fat of the head may be used for lard
and the fleshy parts for sausage or headcheese. The jowl is some-
times used for cooking with vegetable greens.
SHOULDER.
Cut off the front foot about 1 inch below the knee. The shoulder
cut is made through the third rib at the breastbone and across the
fourth. Eemove the ribs from the shoulder, also the piece of back-
bone which is attached. Cut close to the ribs in removing them
so as to leave as much meat on the shoulder as possible. These are
"shoulder or neck ribs" and make an excellent dish when fried or
baked. If only a small quantity of cured meat is desired, the top of
the shoulder may be cut off about one-third the distance from the
top and parallel to it. The fat of the shoulder top may be used for
lard and the lean meat for steak or roasts. It should be trimmed
smoothly. In case the shoulders are very large divide them cross-
50662°—21 2
10 Farmers' Bulletin 1186.

wise into two parts (see fig. 6). This enables the cure mixture to
penetrate more easily and therefore lessens the clanger of souring.

FIG. 5.—Cuts of pork : 1. Ham. 2. Loin. 3. Bacon. 4. Shoulder. 5. Head.

The fat trimmings should be used for lard and the lean trimmings
for sausage.
 PorÄ- on the Farm. 11

MIDDLING OR BACON.
The ham is removed from the middling by cutting just at the
rise in the backbone and at a right angle to the shank, as shown in
figure 5.

FIG. 0.—The shoulder cuts ami trimminiis

The loin and fatback are cut off in one piece, parallel with the
back just below the tenderloin muscle on the rear part of the mid-
dling. Eemove the fat on the top of the loin, but do not cut into

■ m
^f
■ i^.-.
«

1L
1H HH
■ ■• ■ ■ , ,

w^Btmf

i
. -rttiiak^rTam
■

*
s sL | -

FIG. 7.—Untrimmed loin, trimmed loin, and loin trimmings.

the loin meat. The lean meat is excellent for canning or it may be
used for chops or roasts and the fatback for lard. The remainder
should then be trimmed for middling or bacon. Remove the ribs,
cutting as close to them as possible. If it is a very large side, it
may be cut into two pieces. Trim all sides and edges as smoothly
as possible (fig. 9).
12 Farmers' Bulletin 11H6.

HAM.

Cut off the foot about 1 inch below the hock joint. All rough and
hanging pieces of meat should be trimmed from the ham. It should
then be trimmed smoothly, exposing as little lean meat as possible,
because the curing hardens it (fig. 8). All lean trimmings should
be saved for sausage and fat trimmings for lard.

FIG. 8.—Ham and ham trimmings.

The other half of the carcass should be cut up in similar manner.

MEAT TRIMMINGS AND FAT TRIMMINGS.
After the carcass has been cut up and the pieces are trimmed and
shaped properly for the curing process there are many pieces of
lean meat, fat meat, and fat which can be used for making sausage
and lard. The fat should be separated from the lean and used for
lard. The meat should be cut into convenient-sized pieces to pass
through the grinder.
 Pork on the Farm. 13

RENDERING LARD.
The leaf fat makes lard of the best quality. The back strip of the
side also makes good lard, as do the trimmings of the ham, shoulder,
and neck. Intestinal or gut fat makes an inferior grade and is best
rendered by itself. This should be thoroughly washed and left in
cold water for several hours before rendering, thus partially eliminat-

FlG. 9.—A side of bacon and bacon trimmings

ing the offensive odor, Leaf fat, back strips, and fat trimmings may
be rendered together, If the gut fat is included, the lard takes on a
very offensive odor.
First, remove all skin and lean meat from the fat trimmings.
To do this cut the fat into strips about 1| inches wide, then place the
strip on the table, skin down, and cut the fat from the skin. When a
piece of skin large
enough to grasp is
freed from the fat,
take it in the left
hand and with the
knife held in the
right hand inserted
between the fat and
skin, pull the skin.
If the knife is
slanted downward
Pieces of fat cut for rendering.
slightly, this will
easily remove the fat from the skin. The strips of fat should then be
cut into pieces 1 or 1| inches square, making them about equal in
size so that they will try out evenly (fig. 10).
Pour into the kettle about a quart of water, then fill it nearly full
with fat cuttings. The fat will then heat and bring out the grease
without burning. Render the lard over a moderate fire. At the
beginning the temperature should be about 160° F., and it should
be increased to 240° F. When the cracklings begin to brown, reduce
14 Farmers' Bulletin 1186.

the temperature to 200° F. or a little more, but not to exceed 212° F.,
in order to prevent scorching. Frequent stirring is necessary to
prevent burning (fig. 11). When the cracklings are thoroughly
browned, and light enough to float, the kettle should be removed from
the fire. Press the lard from the cracklings. When the lard is
removed from the fire allow it to cool a little. Strain it through a

Fiu. 11 suitable kottle for rendering lard.

muslin cloth into the containers. To aid cooling stir it, which also
tends to whiten it and make it smooth.
Lard which is to be kept for a considerable time should be placed
in air-tight containers and stored in the cellar or other convenient
place away from the light, in order to avoid rancidity. Fruit jars
make excellent containers for lard, because they can be completely
sealed. Glazed earthenware containers, such as crocks and jars, may
 Pork on the Farm. 15

also be used. All containers should be sterilized before filling, and

if covers are placed on the crocks or jars, they also should be sterilized
before use. Lard stored in air-tight containers away from the light
has been found to keep in perfect condition for a number of years.
When removing lard from a container for use, take it off evenly
from the surface exposed. Do not dig down into the lard and take
out a scoopful, as that leaves a thin coating around the sides of the
container, which will become rancid very quickly through the action
of the air.
CURING PORK.

The first essential in curing pork is to make sure that the carcass
is thoroughly cooled, but meat- should never be allowed to freeze
either before or during the period of curing.
The proper time to begin curing is when the meat is cool and still
fresh, or about 24 to 36 hours after killing.
VESSELS FOR CURING.

A clean, hardwood molasses or sirup barrel is a suitable vessel in

which to cure pork. The barrel should be clean and tight so as to
prevent leakage. A large stone jar is the best container in which to
cure meat, though the initial cost is high ; such a container is very
easily kept clean. If a barrel is used repeatedly for curing pork, it
is necessary to scald it out thoroughly before fresh pork is packed
in it.
CURING AGENTS.

Salt, saltpeter, sugar, ana molasses are the principal preservatives

used in curing pork. The use of borax, boric acid, formalin, salicylic
acid, and other chemicals is prohibited in connection with meats and
products to which the Federal meat-inspection law is applicable.
Salt when applied alone to meat makes it very hard and dry, be-
cause its action draws out the meat juices and hardens the muscle
fibers. Saltpeter is used to hasten the curing of the meat. It is
more astringent than salt and should be used sparingly. Sugar
and molasses soften the muscle fibers and improve the flavor of the
meat ; hence a combination of salt and sugar makes a good cure.

PLACE FOR CURING.

A cool, well-ventilated cellar, free from rats, is the most desirable

place for both brine and dry curing. The smokehouse may also be
used for this purpose, but it should be observed that when curing by
the dry-salt method special attention should be given to the ventila-
tion to prevent excessive dryness.
 16 Farmers9 Bulletin 1186.,

Cold-storage and ice plants generally have rooms equipped with

partitioned shelves, where farmers may store their meat during the
process of curing at an even temperature, which will insure excellent
results. This should be beneficial in southern climates, where the
weather is warm or subject to sudden change. In localities where
such refrigeration facilities have not been established cooperative
cold-storage plants conducted by a number of farmers in a commun-
ity may be found to be a good investment, as plants of that kind may
be used also for the purpose of manufacturing ice during the summer
and the power may be utilized further in generating electricity for
lighting.

DRY CURE COMPARED WITH SWEET-PICKLE OR BRINE CURE.

There are two methods of curing pork—the dry cure and the sweet-
pickle or brine cure. The dry cure is preferred, as it is simpler and
requires less handling of the meat, as will be observed from the
formulas outlined in the following paragraphs. The sweet-pickle
or brine cure is not advocated in the southern sections of the coun-
try, in view of the uncertain temperatures, the cure being retarded
when the temperature ranges above 50° F., causing the meat to spoil.
Dry-cured meat improves with age and is better several months after
it is smoked. Irrespective of the curing method used, it is advisable
before curing to rub the surface of the meat with fine salt and allow
it to drain, flesh side down, for from 6 to 12 hours.
DRY-CURED PORK.

Formula No. L—For each 100 pounds of meat use—

8 pounds salt.
2i pounds molasses or sirup made from sugar and applied hot.
2 ounces saltpeter.
3 ounces black pepper.
2 ounces red pepper.
Mix the ingredients well. Eub the mixture over the meat thor-
oughly and pack it away in a barrel, box, or on a table. About the
third day break the bulk and. repack to insure thorough contact with
the cure mixture, then allow the meat to remain until the cure is
completed. This will take two days in cure for each pound that the
individual pieces of meat weigh; for example, a 10-pound ham will
take 20 days. After the meat has cured hang it in the smokehouse
without washing. (See p. 22 for directions for smoking.) When
the meat is packed in tight barrels the liquid formed will aid in cur-
ing the heavier pieces of meat, which should be at the bottom.
Some persons attempt to use the foregoing formula without the
saltpeter, but the result will not be satisfactory. The saltpeter should
by no means be omitted. Be sure to cook dry-cured pork well before
it is eaten.
 Pork on the Farm. 17
SWEET-PICKLE OR BRINE-CURED PORK.

Formula No. 2.—For each 100 pounds of meat use—

9 pounds salt.
2$ pounds sugar or 4 pounds molasses or sirup made from sugar.
2 ounces saltpeter. '
4¿ gallons water.
If the weather is warm 10 pounds of salt is preferable.
Allow four days for curing each pound of ham or shoulder and
three days for each pound of bacon and smaller pieces. For example,
a 15-pound ham will take 60 days; a piece of bacon weighing 10
pounds, 30 days.
All the ingredients are placed in the water and thoroughly stirred.
The brine mixture should be prepared the day before it is to be used,
so that it will be completely dissolved. Place the hams on the bottom
of the container, shoulders next, bacon sides and small cuts on top.
Cover with boards weighted with stones or bricks, as iron rusts and
stains the meat. Pour the pickle in and be sure that it covers the
meat thoroughly. In seven days take out all the meat, remove the
pickle, replace the meat m the container, weight it down, then cover
again with the pickle. Eepeat this process every seven days until
cure is completed.
If the pickle becomes ropy, take out all the meat and wash it and
the container thoroughly. Boil the ropy pickle, or, better, make
new pickle. When each piece of meat has received the proper cure,
remove it from the pickle and wash in lukewarm water. String it
and hang it in the smokehouse. (See p. 22 for directions for smok-
ing.) The temperature of the smokehouse should not exceed 120° F.
Smoke the meat until it has a good chestnut color. Cook sweet-pickle
or brine-cured pork thoroughly before it is eaten.
CURING SMITHFIELD HAMS.

The following method for producing Smithfield hams has been

furnished :
The hams are placed in a large tray of fine salt, then the flesh
surface is sprinkled with finely ground saltpeter until they are as
white as though covered by a moderate frost, or, say, use 4 to 6
ounces of the powdered saltpeter to each 100 pounds of green hams.
After applying the saltpeter, salt immediately with the fine salt,
covering the entire surface well. Then pack the hams in bulk, skin-
side down, but in piles not more than 3 feet high. In ordinary
weather the hams should remain thus for three days. Then break
bulk and resalt with fine salt. The hams thus salted and resalted
should now remain in bulk one day for each pound; that is, a
10-pound ham should remain 10 days and in like proportion of
time for larger and smaller sizes. When the cure is complete wash
50662°—21 3
18 Farmers' Bulletin 1186.

with tepid water until the hams are clean, and after partially dry-
ing rub the entire surface with finely ground black pepper. They
should then be hung in the smokehouse and the important operation
of smoking begun. The smoking should be done very gradually and
slowly, extending through 30 or 40 days.
After the hams are cured and smoked they should be repeppered
to guard against vermin and then be bagged. Such hams improve
with age and are in perfect condition when 1 year old. As in the case
of other uncooked pork products, be sure to cook Smithfield hams
thoroughly before serving.
PICKLED PORK.
Fatbacks cut into suitable pieces for curing are generally treated
in the following manner : The pieces of meat are packed in a con-
tainer and a pickle made of the following ingredients is poured over
the meat : To 4 gallons of water add 10 pounds of salt and 2 ounces
of saltpeter for each 100 pounds of meat. Cook pickled pork thor-
oughly before it is eaten, thus avoiding trichinosis, a disease likely
to result from eating uncooked pork.
PICKLED PIGS' FEET.
The feet may be used for pickled pigs' feet or pig's-foot jelly.
In prepairing pickled pigs' feet, place them in salt pickle for several
days. Then boil them for a varying length of time, depending upon
the size of the feet, taking care to remove them from the kettle before
the separation of the meat from the bones. Split the feet lengthwise,;
place them in a jar or other receptacle, and cover with vinegar to>
which bay leaves, allspice, and whole black pepper have been added..
Pig's-foot jelly is prepared by curing the feet for several days in
salt pickle, after which they should be boiled until the meat separates,
from the bone. Add vinegar, allspice, and pepper, and pack into
molds.
MAKING SAUSAGE.
Trimmings and pieces of meat which otherwise might be wasted may
be converted into some form of sausage. Sausage making is a trade;
well worth learning. Often on the farm when animals are butchered
for home consumption portions of the carcass are not utilized to the;
best advantage. A demand for fresh and smoked country sausage al-
ways exists, and it is just as important for every farmer to know how to
make good sausage as it is to know how to make good hams and bacon.
The only equipment necessary to make sausage is a meat cutter
with a stuffer attachment. A knife, cord string, and casings or
muslin bags also will be needed. Muslin bags can be made of any
®im} but the most convenient are 12 inches long by 2 inches in
diametei*. When sausage is stuffed in muslin bags* they should be
paraffined after stuffhig, ¡gausagç stuffed in muglin bags, and paral-
 Pork on the Farm. 19

fined keeps longer and better than in casings. When set in a. cool
place sausage will keep very well in stone crocks or tin pans if a layer
of hot lard or paraffin is poured over the top.
PURE PORK SAUSAGE.

Good pork sausage may be made as follows:

65 pounds fresh le;iu meat. 2 ounces fine sage.
35 pounds fat. 1 ounce ground nutmeg.
If pounds salt. 4 ounces black pepper.

Cut the meat into small pieces, mix and add the spices, and then
put through the grinder, using the small plate. After it is well

Jm,

• ' '

FIG. 12.—A display oí various kinds of sausage.

ground, mix thoroughly to be sure that it is uniformly seasoned. No

water should be added if the sausage is to be stored away in bulk. If
it is to be stuffed in casings a little water may be necessary to soften
the meat so that it will slip easily into the casings. Cook thoroughly
before eating.
SMOKED OR COUNTRY SAUSAGE.
The following ingredients are used in making smoked or country
sausasre :
85 pounds lean pork. 1 ounce red pepper.
IS pounds beef. 1 ounce sweet marjoram.
1J or 2 pounds salt. 1 ounce mace.
4 ounces black pepper.
Cut the meat into small pieces and sprinkle seasoning over it, then
run it through the grinder, using the small plate. Put it away in a
 20 Farmers9 Bulletin 1186.

cool place for from 24 to 36 hours, then add a little water and stuff
into hog casings and smoke in a very cool smoke until a dark-mahog-
any color is obtained. Cook sausage well before eating.

BOLOGNA-STYLE SAUSAGE.

Bologna-style sausage is used extensively for lunches on picnics or

outings. Its keeping qualities are excellent. The following ingredi-
ents are used in making it :
60 pounds cured beef. 2 ounces mace.
40 pounds pork. 1 ounce coriander.
20 pounds water. 4 ounces black pepper.
li or 2 pounds salt.

Grind the beef and let it cure for 24 hours in a cool place, then
grind it very fine.2 Put the pork through the grinder, using the
medium plate. Then put the beef and pork together into a container
and add the spices and water. Mix thoroughly until it takes on a
dull color and becomes sticky. Stuff into large beef casings or into
beef rounds. This sausage can also be stuffed into muslin bags and
paraffined. It will keep perfectly prepared in this way. Allow it
to hang about 20 minutes in a cool place. Smoke for about 2 hours,
or until a good color is obtained, at a temperature not to exceed
140° F. After the bologna is smoked it should be cooked, the
rounds about 30 minutes, and the larger bolognas about 1J hours,
at a temperature of 160° F. To tell when bologna is cooked enough,
squeeze it in the hand, and if done it will squeak when the pressure
is released. Place in cold water for about 30 minutes and then hang
it up in a cool place to keep.

BLOOD SAUSAGE.

Blood sausage is made of the following ingredients:

25 pounds cured back fat or shoulder fat. 1 pound salt.
7 pounds cured fat skins. i ounce white pepper.
6 pounds blood. 1 ounce sweet marjoram.
5 pound onions. i ounce cloves.
Cook the fat, which has been dry-cured or sweet-pickled, for about
1 hour and the skins 2 hours at a temperature of 200° F. When
2
Beef should be ground, salt and seasoning added, and the bulk stored away for from
24 to 48 hours before using it for sausage. Fresh meat stuffed into casings and smoked
invariably spoils.
 Pork on the Farm. 21

cooked put through grinder, using small or medium plate. Put into
a container, add blood and seasoning, and mix thoroughly. Stuff into
large beef casings and boil, in the same water that the meat was
cooked in, until the sausage floats. Dip the sausage into cold water
and hang away to cool.

HEADCHEESE.

The head is frequently used for making headcheese. The head

should be shaved clean, the snout skinned and nostrils cut off just in
front of the eyes. Cut out the eyes and eardrums. The fattest part
should be used for lard. When the head is cleaned, soak it in water
for some time to extract the blood and dirt. After the head is
thoroughly cleaned cover it with water and boil until the meat sepa-
rates from the bones. Tongues may be cooked with the head. When
thoroughly cooked take out the meat, saving the liquor for future
use. Chop the meat up fine. Season with the following for every 50
pounds of meat :
2 gallons of the liquor. 1 ounce red pepper.
1| pounds salt. 4 ounces ground cloves.
3 ounces black pepper.

All should be mixed thoroughly so that proper seasoning is ob-

tained. If casings are available, stuff the mixture into large beef
casings. A hog stomach, after it is thoroughly cleaned, may be used.
If the meat is stuffed into casings it should be boiled again in the
same liquor in which the meat was boiled. The meat in the casings
should be boiled until it floats, then placed in cold water for a short
time. Store it away in a clean, cool place on a shelf or table. Place a
board over the meat in the casings with a weight on top in order to
hold the shape and to prevent the moisture from collecting in one
spot. If there are no casings available in which to stuff the meat it
should be kept in shallow pans.

LIVER PUDDING.

All the odds and ends of trimmings not used for sausage, result-
ing from cutting up the hog carcass, may be used in making liver
pudding. The head, if used, should be cleaned as previously de-
scribed under " Headcheese." The jowl should be cut off and salted
down. The head, liver cut into slices and some beef or veal, if any is
at hand, should be put into a kettle and boiled. The skin which has
22 Farmers' Bulletin 1186.

been cut from the fat also can be boiled with this meat. The skin
will cook more quickly than the meat, so that it should be put into a
cloth sack and removed when thoroughly cooked. Livers also cook
in a very short time and should be removed. The meat should cook
until it falls from the bones. All the meat except the skin and liver
should be ground, using the smaller grinder plate. To 40 pounds of
meat add about 1 gallon soup (the broth the meat was cooked in) and
the following seasoning:
1 pound salt. 1 ounce black pepper.
3-ounces sweet marjoram. Garlic or onion, if desired.
1 ounce allspice.

The seasoning should be worked into the meat. This finished

product can be put into jars covered with paraffin or stuffed into beef
rounds. When stuffed into casings it should be cooked until it floats
in the same water in which the meat was cooked. Then place in cold
water until it is thoroughly cooled.
SUMMER SAUSAGE AND VIENNA SAUSAGE.

Owing to the fact that a serious and frequently fatal disease known
as trichinosis may result from eating uncooked or improperly cooked
pork, products containing uncooked pork- and customarily eaten
without cooking, such as summer sausage and Vienna sausage or
Frankfurts, should not be prepared on the farm,

SMOKING CURED MEAT.

The process of smoking helps to preserve the meat. Smoking also

gives a desirable flavor to the meat if it is smoked properly and with
the right kind of fuel.
THE SMOKEHOUSE.

The smokehouse can be made of any size and of the kind of mate-
rial suitable to the demands of the owner. If a very small quantity
of meat is to be smoked once a year, a barrel or a box (fig. 13) will
answer. On the other hand, if a considerable quantity of meat is
smoked and the house is to be permanent, it should be built of brick,
concrete, or stone to be fireproof (fig. 14). A small building can
be used if care is taken to confine the fire in an iron kettle to the
 Fork on the Farm. 23

center of the room. The saiest method is to construct a fire pit out-
side the house and pipe the smoke into the house. The pipe running
from the pit to the house shonld he Buried to prevent crushing.
A smokehouse, 6 by S feet, Î4 feet high, witl give best results for
general farm use. Ventilation should be provided to carry offl the
warm air and prevent overheating the meat. Small openings under"
the eaves or a chimney in the roof will control ventilation. If
arrangements can not be made to have a fire pit outside the house,

U^S^icßmM-'PßM

FIG. 18.—A typo of smokehouse that can lip constructed quickly and cheaply.

it should be built on the floor and a metal sheet constructed to shield

the meat. If the meat is hung C, or 7 feet above the fire, the shield
will not be necessary, as at that height the meat will get the benefit of
the thick smoke and still hang beyond the reach of the flame.
THE FUEL.
Green hickory or maple wood is the best fuel for smoking. Hard
wood is preferable to soft wood. Resinous woods should never be used,
as they give an objectionable flavor to the meat. Corncobs may be used,
but they deposit carbon on the meat, giving it a dirty appearance.
24 Farmers' Bulletin 1186.

SMOKING.

Meats which have been cured by the dry-cure method for the proper
length of time are ready for smoking. Meats which have been cured
by the sweet-pickle or brine method should be removed from the
pickle and soaked for half an hour in clean water. If meat has
overcured by remaining in pickle longer than the allotted time, soak
for half an hour as recommended and three minutes extra for each
day overtime for which it has remained in the pickle. Such meat

A iarrn smokehouse, fireproof and iairly tight.

lias become pickle-soaked and its quality impaired. After soaking,

rinse, fasten the strings securely, and hang in the smokehouse.
Hang the pieces so that they do not touch. This allows proper
coloration of the meat to occur and gives good opportunity for circu-
lation of the smoke. Keep the fire going continuously if smoking is
to be completed in one operation, holding the temperature as even as
possible and not allowing it to go beyond 120° F. From 36 to 48
hours may produce a satisfactory color, but if it is intended to keep
the meat until well aged, longer and slower smoking is desirable.
 Pork on the Farm. 25

(Some of the old, family methods call for light, intermittent smoking
throughout six weeks.)
During warm weather it is better to start a fire every other day
rather than heat the meat too much. In the winter, however, if
the fire is not kept going, the meat may cool and the smoke will not
penetrate properly. As soon as the meat is thoroughly smoked,
open the doors and ventilator in order to cool the meat. When the
meat is smoked it may hang in the smokehouse, but it is better that
it should be wrapped and sacked.

FIG. 13.—Meat hanging in a smokehouse.

The use of "liquid smoke" has become more or less generally

practiced in various sections of the country. The Federal meat-
inspection regulations prohibit its use in packing houses where in-
spection is maintained. Meat prepared by farmers on the farms
is prohibited by the above-mentioned regulations from interstate
shipment if it has been subjected to liquid-smoke treatment.
STORING SMOKED MEATS.

After it is hard and firm, smoked meat may be wrapped in heavy

paper and put into muslin sacks. It is very important that the top
of the sack be tied properly to keep insects out. Before the hams
or strips of bacon are placed in the sacks, remove the strings from
the hams. There is a great tendencv to use the same strings to hang
26 -Farmers' BaUetin Í186.

up the meat after it is sacked as were used to hang it while smoking.

It is impossible to tie the top of the sack and make it insect proof
if a string from the meat passes through the paper and sticks out
at the top. In tying the top of the sack make a double wrap before
tying a knot, which will prevent the entrance of any insects. Each
sack may then be painted with yellow wash, used to protect them,
and hung up for future use. Never stack hams and bacons in a pile
after yellow wash has been applied.
RECIPE FOR YELLOW WASH.

For 100 pounds hams or bacon use—

3 pounds barium sulphate. [ U ounces chrome yellow.
1 ounce glue (dry). | 6 ounces flour.
Half fill a pail with water and mix in the flour, breaking up all
lumps thoroughly. Mix the chrome yellow in a quart of water in a
separate vessel, add the glue and pour both into the flour-and-water
mixture. Bring the whole to a boil and add the barium sulphate
slowly, stirring constantly. Make the wash the day before it is re-
quired. Stir it frequently while using, and apply with a brush.

DIRECTIONS FOR COOKING AN OLD HAM.

Soak several hours, thoroughly remove all mold and loose pieces,
and rinse well.
Cover with cold water, add two tablespoonf uls of vinegar, one-half
cup brown sugar, four cloves and one bay leaf, and heat to boiling.
(The amount of cloves and bay leaf may be increased if desired, espe-
cially for larger hams.)
Reduce the heat to a constant simmer and allow to cook at this tem-
perature at the rate of 20 minutes for each pound weight.
Remove from the fire, but keep the ham in the liquor in which it
was cooked, until cold ; then remove from the container and allow to
drain.
Take off the skin, score the fat in inch blocks, and cover with a
coating of brown sugar and crumbs. Stick with cloves 1 inch apart.
Bake in a slow oven until nicely browned, basting at intervals with
one-half cup of water and one tablespoonful of vinegar. A ham
should always be well cooked before it is eaten.

SHIPPER'S CERTIFICATE.

Farmers who ship their cured meats must comply with official
State and Federal regulations. Below appears a sample shipper's
certificate such as must be used in interstate shipments of unin-
spected meat or meat food products which are from animals slaugh-
 Pork on the Farm. 27

tered by the farmer on the farm. In providing blank certificates

for the purpose this sample should be followed. In size it should be
5| by 8 inches.
SHIPPER'S CERTIFICATE.

Date , 19
Name of carrier
Shipper

Point of shipment ._
Consignee

Destination

I hereby certify that the following-described uninspected meat or meat food

products are from animals slaughtered by a farmer on the farm, and are offered
for transportation in interstate or foreign commerce as exempted from inspec-
tion according to the act of Congress of June 30, 1906, and at this date they
are sound, healthful, wholesome, and fit for human food, and contain no pre-
servative or coloring matter or other substance prohibited by the regulations
of the Secretary of Agriculture governing meat inspection.
Amount and weight.
Kind of product

(Signature of shipper.)

(Address of shipper.)
Two copies of this form to be presented to the common carrier ' with each
shipment.

ECONOMIC SUGGESTIONS ON KILLING AND CURING.

Cleanliness is the most important factor in butchering and in cur-
ing meats. Meat very easily becomes tainted.
Save all pieces of meat for sausage. There are many ways of con-
verting it into a palatable product.
All waste fat, trimmings, and skin should be rendered and the
product used to make soap. Offal and any other refuse from slaugh-
tering operations should be either burned to ashes so they can not
be eaten by hogs or rats, or else safeguarded by boiling or render-
ing. The parasites which spread the painful disease, trichinosis, are
spread solely by muscle tissue from infested animals eaten raw or
imperfectly cooked.
Bones should be crushed or ground for chicken feed.
Never put meat in to cure before the animal heat is out of it.
Always pack meat skin-side down when in the curing process,
except the top layer in a brine cure, which should be turned flesh-
side down.
Keep close watch of the brine, and if it becomes " ropy," change it.
Do not forget to turn cr change meat several times during the
curing process.
28 Farmers9 Bulletin ÍÍ86.
The fat of dry-cured meat sometimes becomes yellow, but that does
not make it unwholesome.
It takes more time to smoke dry-cured than brine-cured pork.
Slow smoking is much better than rapid smoking, and there is less
chance of causing the meat to drip.
If meat becomes moldy, brush off the mold with a stiff brush or
trim the moldy parts off with a knife.
Be sure that meat is thoroughly cooled before sacking.
The seasoning of sausage is generally governed by taste.
Fresh sausage can be kept under a covering of lard for a number
of days.

HOME CANNING OF PORK AND PORK PRODUCTS.

FEANTS P. LUND, States Relations Service.
While the curing of meat with salt followed by smoking is in
universal use and has been known as far back as records go, the
canning of meats is relatively new. It has, however, become one of
the most important methods of food preservation. On the farm,
where often fresh meat can not be bought readily or can be kept
fresh for only a short time because of lack of ice or of refrigeration
facilities, the value to the housekeeper of such a method of providing
a readily available supply of palatable and wholesome food can not
be overestimated.
THE STEAM-PRESSURE CANNER SHOULD BE USED.

' The successful canning of meat has been greatly promoted by the
introduction of small steam-pressure canners suitable for home use,
which make the process much safer. With such canners it is easy
to secure the high temperature required properly to sterilize meats
and prevent spoilage, namely, 250° F., equivalent to steam pressure
of 15 pounds per square inch. All kinds of animal and vegetable
foods can be preserved successfully in an attractive, palatable, and
economical way by the use of the pressure canner, which has also
been found to be an economical convenience in connection with the
regular household cooking.
 Pork on the Farm. 29
HOW TO USE THE STEAM-PRESSURE CANNER.
Pressure canners sliould be of standard quality, constructed to
maintain uniformly at least 15 or 20 pounds of pressure and be tested
for considerably higher pressures to inspire safety to the operator.
The home steam-pressure canner consists of a kettlelike receptacle
with a lid that can be securely fastened, making a steam-tight joint.
It is fitted with a gauge recording the steam pressure per square
inch, generally expressed in pounds. A thermometer giving the
inside temperature is sometimes attached. There must be a safety

FIG. 16.—Two types of pressure canners or cookers in common use.

valve for the escape of steam as soon as the pressure reaches a cer-
tain number of pounds per square inch. In some canners this safety
valve is adjustable as to the pressure reached before it "blows off."
There must also be a pet cock through which air and steam can be
let out. thus reducing the pressure to zero before opening the canner;
otherwise the person attempting to unfasten the cover may be se-
riously scalded.
When the women do the canning, and if it is desired also to use
the pressure canner in the preparation of daily meals, an aluminum
pressure canner may be preferred on account of not being so heavy
to lift as those made of boiler steel.
30 Farmers' Bulletin 1186.

PREPARATION OF PORK FOR CANNING.

Handle all meats in a cleanly manner. As soon as the animal heat

has disappeared the meat may be prepared for canning. It should
always be cooked first—roasted, fried, broiled, baked, or stewed-
just as though for immediate serving, so that the ña vor can be largely
retained (fig. 17). If raw meat is packed, the time for sterilization
Avili have to be prolonged considerably and the can will contain boiled
or steam-cooked meat. On the other hand, if the meat is roasted,
fried, or otherwise prepared
and hot gravy stock is
added, the time required for
sterilization will not be so
long, and when the can is
opened it will contain the
roasted, fried, or otherwise
prepared meat with the fla-
vor of the freshly cooked
product.
Season the meat according
to individual taste and cook
it thoroughly; it need not be
cooked tender. Whatever
method is chosen, the meat
should be cooked until it is
no longer red in the center.
From the hog carcass the
head may be cleaned and
used for headcheese and
canned; the brains may be
soaked in salted water to re-
FIG. 17.—Hams in pan ready for roasting. move any blood, then fried
Results are more satisfactory when meat is
cooked before canning. Cooked meats improve or otherwise prepared, and
in the processing, while raw meats become less canned. The tongue may be
attractive after processing and standing in
storage.
lightly salted, boiled, and
canned with a little meat
jelly added. The cleaned snout may be boiled, pickled, and canned.
The feet, after scalding and thorough cleaning, may be boiled, pickled,
and canned. The liver may be soaked in salted water and cleaned
carefully ; then, after the large veins have been removed, it should be
sliced or diced and fried, used for liver sausage, or for liver paste, and
canned. The kidneys, having been split open and the little sac in the
center removed, should be soaked in several changes of salted water,
sliced, and fried, or cut into cubes, stewed, and then canned. The large
intestines may be cleaned, scalded, scraped, soaked in several changes
of salted water, made into chitterlings, fried or boiled, and. canned.
 Pork on the Farm. 31

The heart should be cleaned from blood clots, the coarser veins re-
moved, sliced, and made into goulash or spiced heart, or it may be
sliced or diced, fried, and then canned. After the lard is rendered the
remaining cracklings may be canned, if desired, for crackling bread.
The clean skin, cut from the fat used for lard9 should be soaked in
several changes of cold water, then with just water enough added to
cover the skin, cooked for one hour at 10 pounds' pressure. The
liquid should then be strained through a double layer of cheesecloth
and allowed to cool. When cold the grease can be easily removed
from the top and the resulting stock will be thick enough to jelly.
It can be reheated and canned like soup and later be used as gelatin
for puddings, etc., or it can be used as addition to soups and gravies.
The thoroughly boiled skin can be chopped up and mixed with other
meat scraps for use in making scrapple or similar dishes.
The bones cut from the fresh meat or from the roasted meat may
be utilized for soup stock, although they will not give so much or so
rich a soup as that made from beef. The soup stock may be canned.
The hams, shoulders, tenderloin, backbone, and spareribs may be
roasted, sliced, and packed in cans. (The bones should be removed
before canning.) Add hot gravy stock to fill all spaces between the
meat pieces. Seal and process. Sausage, made from pork, may be
put into casings or made into little cakes, fried and canned. The side
meat and fatback may be cured or salted and kept in this way. If
there is danger that the cured bacon or side meat will not keep well
through the summer, as sometimes happens in the warmer parts of
the country, it may be sliced about one-fourth inch thick, dipped in
beaten eggs, and fried to a nice brown color, then packed in cans
and processed like other cooked meat.
In some places the blood of the butchered hog is used as food. The
blood is first beaten with an egg beater or mayonnaise beater as soon
as taken from the butchered animal. It is then strained and mixed
with barley or hominy grit, a little finely diced fat pork, some milk,;
raisins cleaned and scalded, sugar, and spices. It is then put into
well-cleaned casings until half full, after which the casings are tied
or sewed at the ends and slowly boiled in plenty of water for 1^ hours.
The blood may also be made into blood pudding. Either the blood
sausage or pudding may be canned.
Thus every part of the hog suitable for human food may be saved
and canned ; the by-products, which too often are wasted in ordinary
farm butchering, may more than pay for the extra labor and the
containers needed for canning all the animal
CONTAINERS.

Some people prefer to use glass jars for containers, although tin
cans are used in many homes, especklly in the Southern States. If
32 Farmers* Bulletin 1Î86.

glass jars requiring rubber rings are used the highest quality of rings
should be procured. With hermetic-seal jars, be sure that the sealing
composition on the cap is unbroken. For some jars it is necessary
to use a special machine to put the cover on and seal the jar.

CANNING IN TIN CANS.

There are two types of tin cans in general use, the " cap-and-hole "
can and the " sanitary " can. Either of these may be had as plain tin
cans or inside-lacquered tin cans. If an acid, like vinegar, has been
used in the preparation of the meat to be canned, the inside-lacquered
can should be used.
For. sealing the cap-and-hole can it is necessary to use a capping
steel and a tipping copper. The capping steel must correspond in
size to the hole in the can and should fit the cap to be used. A suit-
able apparatus for heating these irons is needed, and some solder and
flux must also be provided.
For the sanitary cans it is necessary to have a mechanical sealer
(for home use a hand sealer may be used) by which the whole top is
put on in one operation.
To make flux.—Put some commercial muriatic acid into a glass or
crockery vessel (a metal container will not do), add strips of sheet
zinc (old zinc jar tops from which the glass lining has been removed
will do) until no more can be dissolved. Add to this an equal quan-
tity of water and strain through a piece of muslin. This is called
flux and should be used with care. When canning, have some flux
in a saucer or other container in which to clean the soldering tools.
Keep separately in a glass bottle, properly labeled, the quantity
which will be needed for sealing the cans.
Capping steel and copper.—Capping steel and copper should be
kept coated with solder in order to make the solder flow evenly when
sealing. It may be necessary to clean them with coarse sandpaper
or even with a file, but care must be taken to see that the edges are
kept true. For coating the steel and copper with solder prepare a
handful of powdered sal ammoniac mixed with a few pieces of solder
and put into a can. Heat the already smoothed capping steel or tip-
ping copper until almost red hot, dip into the flux and then into the
sal ammoniac and solder, turning it about and rubbing until bright
and well coated with solder, then dip in the flux again.
Filling the cans.—Tin cans must be washed clean in warm water,
rinsed, and then with the caps immersed from 10 to 15 minutes in
boiling water to remove all dirt or chemicals that may be clinging to
the tin. Remove from the water and drain. Never use rusty cans.
If sanitary cans are used, the tops must not be put into water, but
 Pork on the Farm. 33

should be wiped -with a damp cloth just before putting them on the
cans and sealing them.
Cut the meat into sizes according to can openings and pack in the
cans (fig. 18), filling them within one-half an inch of the top, then
pour in boiling hot gravy to fill all spaces between the slices of meat
(fig. 19). Do not fill can entirely full, but leave from one-fourth to
one-half inch of space at the top of the can. If there is not gravy
enough, boiling water or soup stock may be added. Wipe the can
top absolutely clean, and especially the grooves around the opening,
which must be entirely free from grease. It is best to use a small
piece of cloth dipped in boiling water for removing the grease. Wipe
drv with a clean cloth.

FIG. 18.—Packing meat in cans.

Sealing the caps in place.—Wipe the caps and place them on the
caiis. Apply flux carefully around the edge of cap in the groove
with a small brush or a little mop made by tying a small piece of
cloth around a small stick. The flux is used to make the solder ad-
here to the tin. Apply the clean, hot, capping steel, holding the
cap in place with the center rod. As the steel is lowered turn steadily
until the solder flows, hold the rod firmly and lift the steel with a
sudden twist to swing the melted solder around the groove evenly.
Keep the center rod on the cap until the solder sets, which will take
only a few seconds.
Exhausting.—Exhausting is driving out the surplus air before com-
pletely sealing the can. This is done to prevent possible swelling
of the can from the expansion of the air, which might cause it to be
taken for a " swell " indicating spoilage due to bacterial action.
Furthermore, the presence of air may cause the canned material to
34 Farmers' Bulletin 1186.

act on the tin and produce salts of tin, which are objectionable from
the standpoint of health. If cold meat is placed in the cans, it will
always be necessary to exhaust. Place the cans in a wire tray and
lower into boiling water to within 1 inch of the top for from 5 to 8
minutes, or just long enough to cause the contents of the can to be
heated to 180° F. Exhausting is not necessary, however, if meat is
placed hot in cans and boiling gravy added, as the steam from the
hot gravy will drive out the air, and the cans should then be sealed
at once. When sanitary cans are used the exhausting is done before
the top is put on.
Tipping.—Close the small hole in the cap immediately after ex-
hausting or, if filled with hot meat and gravy, immediately after
capping. Apply flux as for capping and use a little wire solder (bar

FIG. 19.—Adding gravy to meat in cans.

solder can be used in case the wire solder is not at hand). Hold the
solder with the left hand near the hole and barely touch with the
hot copper after it has been dipped in the flux, so that only a bead
will drop and cover the hole.
Testing for leaks.—As it is essential that the soldering shall com-
pletely seal the cans, it is necessary to test the cans before processing
(sterilizing) in order to be sure there are no leaks. If the cans have
been filled too full or a piece of meat touches the top, it is almost
impossible to seal effectively, and little pinholes will be formed in the
melted solder. The center rod of the capping steel should never be
so pointed that it closes the little venthole entirely when sealing a
can containing hot liquid, because the steam formed is liable to
escape through the melted solder and thus cause pinholes. Test by
submerging the cans in boiling water. If little air bubbles come.
 Pork on the Farm. 35

through, there are leaks and the can must be resoldered before
processing.
Processing.—Processing is the sterilizing of the cans after sealing.
Pour boiling water into the steam-pressure canner until it rises
nearly to the level of the rack, but not over it (generally to a depth
of from 1 to 1^ inches in the small home pressure canners). Place
the canner over the fire so that the water will boil vigorously, put the
cans to be sterilized into the crate that is furnished with the canner
(or place directly on the rack in the canner), lower this into canner,
put the cover on, and screw down the clamps so that the cover is
steam tight. Leave the pet cock open until steam escapes, then
partly close, so that only a very small amount of steam escapes. If
the safety valve is adjustable, adjust it to "blow off" at the pressure
desired, generally 15 pounds at least. Raise the temperature by
means of a quick fire until the gauge on the cover of the retort shows
15 pounds of steam pressure. Count time (in accordance with the
recipes given later) from the moment this pressure has been reached,
which is equal to a temperature of 250° F. This temperature kills
the spores of all varieties of bacteria that are destructive to canned
meats. A lower fire will now keep the heat up. Keep the tempera-
ture uniform at 250° F., or 15 pounds' pressure, until the time for
processing is up ; then before unfastening the clamps that hold the
cover down open the pet cock or safety valve to let all steam escape.
When the gauge shows no pressure, unfasten the clamps, take off the
cover, and lift out the cans. The cans are now sterilized. Test for
leaks by one of the several methods used for this purpose.. For in-
stance, while the cans are hot place them on the floor and tap each
one with a little stick. A tight can will give a clear, ringing metallic
sound ; a leaky can a dull sound. If leaks are found, the cans must
be resoldered and again processed. Immerse the sealed cans in cold
water to cool quickly and stop the cooking.
CANNING IN GLASS JARS.

For canning in glass the jars are washed clean and put into cold
water in a vessel with a false bottom of slatted wood, heated to the
boiling point, and kept boiling from 10 to 15 minutes. Then fill
(within one-half inch of top) with meat and gravy in just the same
way as in the case of tin cans. Adjust the rubber and put the lid in
place. If screw-top jars are used, put the top- in place but do not
screw it down tight (leave about half a turn loose). For glass-top
jars, adjust the rubber and glass top. See that the spring is not too
loose. Put the wire clamp over the top, but do not press down the
spring. For glass tops fastened with a screw ring, fasten the top in
position but do not make perfectly tight. When hermetic-seal jars
are used, seal as usual. Adjust the metal cap, which has a sealing
36 Farmers9 Bulletin 1186.

composition on the inside of the lid (be sure that the sealing compo-
sition is even all around the lid, as a leak will appear if the com-
position is broken in places). Adjust the clamp to hold the lid in
place and put into the canner.
Exhausting is not necessary with glass jars, except when they are
sealed by a special machine before being processed, as the heating
will force the excess air out around the lid. When glass jars are
processed the canner should not be heated so high that steam " blows
off" through the safety valve, since this will cause a difference in
pressure between the steam on the outside of the jar and that inside
the jar, resulting in a part of the contents being forced out or the
rubber being pushed out of place. The temperature, of course, must
be high enough to sterilize the contents, which, for meats, is equiva-
lent to not less than 15 pounds of steam pressure. At the end of the
period of sterilization do not let the steam escape from the canner,
but turn out the fire or lift the canner from the fire and let it cool
until the steam gauge shows that there is no more pressure. Then
open the pet cock, unfasten the clamps, remove the cover, and lift
out the jars carefully, avoiding any draft, as cold air striking them
is likely to cause breakage. Seal immediately by fastening the lid
or pressing down the wire springs (the hermetic-seal jar does not
need any attention), and allow to cool in a place free from draft.
When cold, test for leaks. If any are found the products will have
to be resterilized at the temperature and for the time given for
regular sterilization. The rubber may also have to be changed
before resterilization.

RECIPES FOR CANNING PORK.

The following recipes are given to show how pork products can
be prepared and canned in the home. The recipes are merely guides
and may be changed to suit the individual taste. The time and tem-
perature given for the processing period, however, should not be
changed, as any reduction in either may result in insufficient steriliza-
tion and consequent spoilage of the product. It is also necessary that
nothing hut absolutely fresh and cleanly handled meats be used.
In these recipes the time is given for tin cans. Pint glass jars re-
quire the same time for processing as the No. 2 tin cans, and quart
jars the same time as the No. 3 tin cans.
ROAST PORK.

Select a piece of pork for roasting—generally the ham, shoulder,

or loin—scrape skin clean, and wipe with a damp cloth. If the ham
 Pork on the Farm. 37
is used and skin is left on, cut with point of knife just through skin
so as to dice skin, and trim with some cloves and little tufts or parsley
(if desired). Salt and pepper to taste should be sprinkled over the
ham. For a ham weighing 8 to 10 pounds use 1 to 2 tablespoons of
salt and from one-half to 1 teaspoon of pepper. Heat in a roasting
pan from 2 to 3 tablespoons of grease. When hot put in the roast
and sear quickly all over to seal the pores and prevent loss of the
juice of the meat. Add 2 small turnips to the roasting pan and one-
half to 1 cup of boiling water. Leave skin-side up (do not turn) and
baste frequently.
If skin and fat are removed from ham before roasting, lard with
narrow strips of larding pork, alternating with rows of little tufts of
parsley. Add one small turnip, one small root of celeriac, a few

FIG. 20.—Cooked hams ready to be canned.

cloves, and five or six whole peppercorns to roasting pan. Meat may
be rubbed with cloves of garlic if desired. Season as in recipe above.
Baste frequently.
When cooked through and nicely browned, slice and pack in cans
to within one-half inch of top of can. Add the gravy from the
roasting pan, with boiling water or soup stock added, so that it barely
covers the meat. (There must be at least one-fourth inch space be-
tween gravy and top of can.) Cap (exhaust 5 minutes if meat and
gravy have cooled ; if cold, exhaust 10 minutes ; if hot, exhausting is
not necessary), tip (seal sanitary cans in machine), and process m
steam-pressure cooker as follows :
No. 1 cans, 40 minutes at 250° F., or 15 pounds of steam pressure.
No. 2 cans, 45 or 50 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 55 or 60 minutes at 250° F., or 15 pounds of steam pressure.
In case meat is fat, time for processing must be prolonged 10 min-
utes. Backbone may be roasted in a similar way; cut meat from
bones and can as already stated.
38 Farmers' Bulletin 1186.

SPARERIBS.
Eoast the spareribs in the usual way, seasoning to taste. Cook
until done, browning them nicely. With a sharp knife cut down the
inside of each rib, remove the rib bone, and cut the meat into pieces
that can pass through the can opening. Make gravy stock by adding
water to the pan grease. Pack meat in cans and add the boiling hot
gravy stock to within one-half inch
of top of can. Cap, tip (seal sani-
tary cans), and process as follows:
No. 2 cans, 45 minutes at 250° F.,
or 15 pounds of steam pressure.
No. 3 cans, GO minutes at 250° F.,
or 15 pounds of steam pressure.
Spareribs may also be broken in
the center with a cleaver or an ax
(do not cut apart), folded together,
and the opening between the ribs
filled with pared, sliced apples and
a few washed and soaked prunes.
Then tie or sew together at edge,
season to taste, and roast until
done. Cut in suitable pieces and
pack in cans with part of the
cooked apples and prunes. Add gravy stock, boiling hot from the
roasting pan. Seal and process as above if bones are removed. If
bones are left in, process as follows :
No. 2 cans, 75 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 90 minutes at 250° F., or 15 pounds of steam pressure.

PORK TENDERLOIN.

The tenderloin may be canned separately. Remove from carcass,

wipe with damp cloth, and sear quickly in hot grease. Then season
according to taste and roast until nicely browned. Cut in can lengths
and pack into cans. Add hot gravy stock, prepared from pan grease
with soup stock or hot water added, to within one-half inch of top
of can. Seal at once, or, if packed cold, exhaust before sealing.
Process :
No. 2 cans, 50 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 65 minutes at 250° F., or 15 pounds of steam pressure.
The tenderloin may also be prepared as directed and packed in cans
together with suitable vegetables (first boiled and seasoned), then
sealed and processed as given above.
 Pork on the Farm. 39
PORK CHOPS.
The chops are quickly seared in hot grease, salt and pepper (to
taste) are added, and they are cooked until done and nicely browned.
The bone may be removed and a short piece of boiled macaroni sub-
stituted. Then pack
into cans about half
full and fill in with
boiled string beans,
spinach, sauerkraut,
or small, nicely
browned potatoes. If
desired, some gravy
stock may be added.
Exhaust 5 minutes,
seal, and process.
No. 2 ams, 60 minutes
at 250° F., or 15 pounds
of steam pressure.
No. 3 cans, 75 minutes
at 250° F., or 15 poundá
of steam pressure.
In case it is pre-
ferred to leave the
pork rib on the chop,
when packed in the
FIG. 22.—Small hand sealer for tin cans.
cans, add 15 minutes
to the processing period given above.
BOILED TONGUE.
Tongues may be cleaned, salted, and lightly smoked, then boiled,
skins removed, and packed in cans with a little soup stock or meat
jelly added. They may also be cleaned thoroughly, rubbed heavily
with salt, and left standing with salt sprinkled over them for 8 to 10
hours. Then boil until done, remove the skin, and pack in cans with
a little of the liquid in which they were boiled (thinned with some
boiling water in order not to be too salty). In either case cap, tip,
and process:
No. 1 cans, 40 minutes at 250° F., or 15 pounds of steam pressure.
No. 2 cans, 50 minutes at 250° F., or 15 pounds of steam pressure.

FRIED BRAINS.
The brains should be soaked in several changes of cold water to
draw out the blood, and the membranes removed. The brains may
then be fried in hot grease, sprinkled with salt and pepper, packed
in No. 1 flat cans, and the grease in Avhich the brains were fried,
thinned with a little hot water, added. Cap, tip, and process :
No. 1 cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
40 Farmers* Bulletin 1186.

HEADCHEESE.

Cut a hog's head into four pieces. Eemove the brains, ears, skin,
snout, and eyes. Cut off the fattest parts for lard. Put the lean and
bony parts to soak overnight 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 from the fire and pick out all the bones.
Drain off the liquor, saving a part of it for future use. Chop the
meat fine with a chopping knife. Ketum it to the kettle and pour
on enough of the liquid to cover the meat. Let it boil slowly for 15 to
30 minutes. Season to taste with salt and pepper just before remov-
ing it from the fire. Bay leaves, a little ground cloves, and allspice
may be added and boiled for awhile in the soup. If not condensed
enough to form jelly, a little gelatin may be dissolved in cold water
and mixed well with the cheese just before filling into the cans. Pack
while hot in cans to within one-half inch of top. Cap, tip, and
process:
No. 2 cans, 50 minutes at 250° F., or 15 pounds' pressure.
When ready to serve, thoroughly chill the can before opening.
Serve cold.
FRIED KIDNEYS.

The kidneys after being split open and the little sack inside re-
moved should be soaked in several changes of lightly salted water.
They should be cut into slices about one-fourth to one-half inch thick,
lightly seared in hot grease, sprinkled with salt and pepper, and fried
to a brown color. Then pack in cans with onions that have been
peeled, sliced, and nicely browned in hot grease. Then pour in hot
gravy made from adding water to the pan grease until the can is
filled to within one-half inch of top. Cap, tip,' and process.
No. 2 cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 55 minutes at 250° F., or 15 pounds of steam pressure.
Kidneys may also be prepared as a stew or ragout and filled hot
into cans. Cap, tip, and process for same length of time as for fried
kidneys.
BOLOGNA-STYLE SAUSAGE.

To each 10 pounds of lean beef use 1 pound of fat pork, or bacon,

if preferred. Chop fine and season with 1 ounce of salt to each 4
pounds of meat, 1 ounce of the best black pepper (ground, pure)
to each 6 pounds of meat, and a little ground coriander. Stuff into
casings called beef " middles " or beef " rounds," and smoke for 10 to 12
hours. Cook in boiling water until the sausages float. Take up the
 Pork on the Farm. 41

sausage, cut in can lengths, pack into cans and add hot liquid, in
which the sausages were cooked, to within one-half inch of top. Cap,
tip, and process :
No. 2 cans, 45 minutes at 250° F., or 15 pounds of steam pressure.

PURE PORK SAUSAGE.

An excellent pork sausage may be made by using three parts of

fresh lean pork to one part of fat pork. Cut into small pieces and
pass through meat grinder, using a rather coarse plate. Weigh the
meat, and for 25 pounds add one-half pound salt, one-half ounce fine
sage, one-fourth ounce ground nutmeg, and from one-half to 1 ounce
of black pepper. Mix thoroughly and pass again through meat
grinder, using a small plate. Form into little round or flattened
cakes and fry in deep fat until nicely browned. When several pan-
fuls have been cooked, pour off the grease and add water to the brown
parts in bottom of pan to make gravy stock. Add this while hot to
the packed cans. Return the grease to pan and cook another panful
of sausage cakes. When packed hot, seal cans (partly seal glass
jars), and process:
No. 2 cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 55 minutes at 250° F., or 15 pounds of steam pressure.
Sausage cakes may also be canned without any liquid gravy stock
added. Pack cans to within one-half inch of top of can. Exhaust
from 3 to 5 minutes, seal, and process :
No. 2 cans, 75 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 90 minutes at 250° F., or 15 pounds of steam pressure.
PORK CAKES.

Use the following ingredients :

4 pounds lean pork. 2 large onions, minced.
2 pounds fat pork. 1 clove garlic, minced (may be
2 or 3 tablespoons salt (or salt to omitted).
taste). 2 bay leaves, powdered or broken into
1 teaspoon black pepper. small pieces.
1 teaspoon red pepper. 1 teaspoon celery seed, crushed (may
1 teaspoon Chile pepper (to taste), be omitted).
i teaspoon allspice. 6 to 12 tablespoons dry, finely chopped
2 or 3 teaspoons sage (or poultry sea- bread or cracker crumbs.
soning). 2 eggs beaten together.
$ to 1 teaspoon thyme. I cup to 1 cup of sweet milk.
Knead well, form into cakes, fry in deep fat until nicely browned,
pour off excess of grease, add water, and make gravy. Two or three
cookings may be made in one lot of grease. Pack in cans, fill in with
hot gravy to within one-half inch of top of can. Cap, exhaust 5
42 Farmers9 Bulletin 1186.

minutes (exhausting is not necessary if packed hot in cans and sealed

at once). Tip, and process :
No. 2 cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 55 minutes at 250° F., or 15 pounds of steam pressure.
LIVER SAUSAGE.

Remove the membrane and cut away the large blood vessels. Soak
in water 1 to 2 hours to draw out blood. Boil until done. When
cooled put through a food chopper or grate fine. Take half as much
boiled fat pork as liver. Divide this fat into two portions ; chop one
•portion into í-inch cubes; pass the other portion through the food
chopper ; mix all together thoroughly ; add salt, ground cloves,
pepper, and a little grated onioi; to taste. A little thyme and mar-
joram may be added to suit taste. (For a liver weighing 3 pounds
add 1| pounds fat pork, from 6 to 8 teaspoons salt, 1 teaspoon cloves,
.1 teaspoon pepper, 2 small onions, | teaspoon thyme, and pinch of
marjoram.) This mixture is stuffed into large casings (if no casings
are available, make casings of clean white muslin). Cover with
boiling water, bring to a boil, and boil for 10 minutes. Pack in cans
and fill in with the water in which the sausages were boiled. Cap,
exhaust 5 minutes if cooled ( if packed hot, exhausting is not neces-
sary) , tip, and process :
No 2 cans, 50 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 65 minutes at 250° F., or 15 pounds of steam pressure.
This liver sausage may also be made from the raw liver and raw
pork. In that case proceed in same manner as just described, but
process the cans 10 minutes longer at temperature given. It may be
served hot or cold.
HOG-LIVER PASTE.

I medium-sized liver (about 3 pounds). 1 teaspoon ground cloves.

II pounds fresh fat pork. 1 small onion, grated.
i pound butter. 3 eggs.
I pound flour. Milk (as needed).
1 teaspoon pepper. Salt to taste.
The fat is chopped very fine. The butter and flour are rubbed
together in a kettle placed over the fire, then thinned with milk to a
very soft gruel. Into this put the chopped fat. Cook over a very
slow fire, in order not to scorch, until fat is pretty well cooked out.
In the meantime get the liver ready. Wash well, remove the skin,
and cut away all veins and membranes. Scrape or pass through a
meat grinder, then place this mass on a fine sieve or strainer. Into it
pour the warm thickening little by little and together with the liver
rub through. Into this liver mass as passed through the sieve stir
3 yolks of eggs, 1 teaspoon pepper, 1 teaspoon ground cloves, plenty
 Pork on the Farm. 43

of salt (about 2 tablespoons or more, according to taste), 1 small

grated onion, and the beaten whites of the 3 eggs. Put into cans that
must not be entirely full. Cap, exhaust from 5 to 8 minutes, tip, and
process :
4-ounce glass jars, 40 minutes at 250° F., or 15 pounds of steam pressure.
No. 1 flat tin cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
A very good liver paste can be made by taking liver and fat pork,
as in recipe above, pass through meat grinder twice, stir well with
2 tablespoons salt, 1 teaspoon pepper, 1 teaspoon ground cloves, 1
finely chopped medium-sized onion, 6 tablespoons cracker or dried-
bread crumbs, 3 eggs beaten together, and one-half cup of sweet milk.
Fill into cans ; cap, exhaust, tip, and process as stated.
PORK-HEART GOULASH.
2 pounds cleaned pork heart. 6 whole peppercorns.
2 ounces butter or any good fat. 1 blade mace.
2 onions (medium size) chopped fine. 1 pinch thyme.
1 carrot (medium size) finely sliced; 1 tablespoon parsley (finely chopped).
1 stalk celery cut in small pieces. Salt and pepper to taste.
1 pint tomatoes (canned or fresh). Paprika to taste.
1 bay leaf, broken in pieces. A little flour.
6 whole cloves.
Cut the hearts into 1-inch cubes and sprinkle with flour mixed
with salt and pepper. Melt butter or fat in a frying pan. When
hot add the chopped onions, carrot, and celery, and brown lightly.
Add the meat, prepared as stated, and brown while stirring fre-
quently with a spoon to prevent scorching. When nicely browned
empty into a stewpan, add bay leaves, cloves, peppercorns, mace,
and thyme tied up in a little bag of cheesecloth, also tomatoes or
tomato purée. Cover with soup stock or water and simmer for
45 minutes (for 2 hours*if to be served at once and not canned).
Remove the bag of spices and season by adding salt, pepper, and
paprika to taste. Soy or Worcestershire sauce may be added in
small quantities if desired. Add the parsley. Fill hot into cans,
seal at once, and process :
No. 2 cans, 60 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 70 minutes at 250° F., or 15 pounds of steam pressure.
If the different ingredients in this recipe are not at hand, a good
goulash may be made by using meat, fat, onions, tomatoes, flour, salt,
and pepper, leaving out the other ingredients.
JELLIED PIGS' FEET.
The pigs' feet are scalded, scraped, and cleaned thoroughly, then
sprinkled lightly with salt and left for 3 to 5 hours. The feet are
then washed, put into the steam-pressure canner on top of wire rack
44 Farmers' Bulletin 1Î86.

(so they are not directly on bottom of canner), with just water
enough to cover them. Cook at 15 pounds of pressure for 20 to 30
minutes. Let steam escape slowly, open the canner, remove feet, and
carefully pick out all bones. Strain the liquid in which the feet were
cooked and add the meat. Add, according to taste, salt, pepper, and a
small quantity of ground cloves. Eeheat to iDoiling point and pack
hot in inside-lacquered tin cans or in glass jars. Seal while hot
(partly seal glass jars) and process:
4-ounce glass jars, 40 minutes at 250° F., or 15 pounds of steam pressure.
No. 1 flat tin cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
No. 2 tin cans, 60 minutes at 250° F., or 15 pounds of steam pressure.
When ready to serve, chill the can thoroughly before opening.
Serve cold and garnish with sliced lemon.
SCRAPPLE.
The cleaned head, feet, all bones cut out of fresh or cooked meat
with what meat clings to them, the liver, heart, and all meat scraps
not otherwise used may be utilized for making scrapple. Put over
the fire in cold water enough to cover, bring to a boil, and cook until
meat falls from the bones. The cleaned skin cut off when preparing
the fat for rendering lard can also be used. Put it into the steam-
pressure cooker on top of rack and add cold water to cover the skin.
Cook at 10 to 15 pounds' steam pressure for one hour. The bones,
head, feet, liver, etc., also may be cooked under steam pressure,
Avhereby considerable time is saved, but should not be cooked to-
gether with the skin, as it will be more difficult to separate the small
pieces of bones when mixed with the cooked skin. Strain the re-
sulting liquid or soup from the bones and from the skin. If too
greasy, part of the fat may be skimmed off. Carefully pick out all
bones from the meat. Then chop the meat and boiled skin fine and
return to the soup. Put over the fire again and bring to a boil.
Season to taste with salt and pepper (generally 2| ounces of salt and
one-half ounce of pepper for each gallon of liquid). To this boil-
ing sotip and meat add slowly under constant stirring, to prevent
lumpiness, a mixture of corn meal, buckwheat flour, and wheat
middlings until it is as thick as mush. (The mixture is in the pro-
portion of 50 parts of fresh corn meal, 25 parts of buckwheat flour,
and 25 parts of clean wheat middlings.) Stir vigorously while the
scrapple is allowed to cook for from 10 to 15 minutes. Remove
from fire and pour hot into cans to within one-half inch of top.
Seal at once and process:
No. 2 cans, 70 minutes at 250° F., or 15 pounds of steam pressure.
No.. 3 cans, 85 minutes at 250° F., or 15 pounds of steam pressure.
The scrapple should be removed from the can, sliced, and browned
in a frying pan before serving.