Canning Fresh Meat The Home Preservation Method
The article describes U S Department of Agriculture advised home meat canning. Surplus fresh meat and poultry from butchering can be preserved for over a year using steam pressure canning at 15 pounds pressure and 250 degrees. It covers meat preparation, jar packing, and processing times for quart and pint jars, with guidance on beef pork and sausage preparations.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture
Bay and mare pairings for sale in rough catalog
A list of six horses and one mule colt description includes a bay horse five years old weighing 1100, a black mare four years old weighing 1100, a bay mare eleven years old weighing 1400, a bay mare twelve years old with a mare mule colt by her side, and a team of span brown horses eight years old weighing 2400 total, noted as well broke and good all purpose.
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