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