Typed as spelled and written - Lena Stone Criswell

THE DAILY DEMOCRAT
Thirty-First Year - Number 214
Marlin Texas, Saturday, January 9, 1932

PREPARATION OF ROASTS
FOR CANNING DETAILED
~~~~~
Hog Killing Suggestions Made by
Falls County Demonstration
Agent

Included in hog killing suggestions made by Miss Onah Jacks, Falls county demonstration agent, is the preparation of roasts for canning.  She says:

       "The large pieces which are cut from the shoulders and loin make good roast pieces, and the strip from between the fat back and ribs can be made into rolled roasts.  Cut into pieces about the size of the can or a little larger.  Sear in deep fat or in the oven.
       "Place in the oven to finish shrinking and heat through to the center. Pack into cans.  Add 2 tablespoons hot fat and 1 tablespoon salt and pepper mixture to each No. 3 can.  (Salt and pepper mixture is made
by mixing in proportions of 1/2 pepper and 1/4 salt.
       "Seal and process at 15 pounds pressure, No. 2 cans 45-50 minutes, No. 3 cans 55-60 minutes.
       "Some people prefer to salt, pepper and flour before cooking, but the salt draws off meat juices which are lost by cooking, and sticking to the bottom of the pan.  The flour which does not cook off forms a starchy coating over the surface which makes heat penetration more difficult. The main essentials are to sear the roasts and heat them to the center thoroughly without cooking done.
       "Pork chops and spare ribs are seared in deep fat, packed into the cans hot, seasoned as for roasts.  Add 2 tablespoons hot fat and seal hot. Process at 15 pounds pressure No. 2 cans 45-50 minutes. No. 3 cans 55-60 minutes."

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Copyright permission granted to Theresa Carhart and her volunteers for printing
by The Democrat, Marlin, Falls County, Texas.