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.
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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