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 substituted. 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 cans, 60 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 75 minutes at 250° F., or 15 pounds of steam pressure.
In case it is preferred to leave the pork rib on the chop, when packed in the cans, add 15 minutes to the processing period given above.
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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