SPARERIBS
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SPARERIBS
SPARERIBS




      

SPARERIBS


SPARERIBS

Roast the spareribs in the usual way, seasoning to taste. Cook until done, browning them nicely. With a sharp knife cut down the inside of each rib, remove the rib bone, and cut the meat into pieces that can pass through the can opening. Make gravy stock by adding water to the pan grease. Pack meat in cans and add the boiling hot gravy stock to within one-half inch of top of can. Cap, tip (seal sanitary cans), and process as follows:

No. 2 cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 60 minutes at 250° F., or 15 pounds of steam pressure.


Spareribs may also be broken in the center with a cleaver or an ax (do not cut apart), folded together, and the opening between the ribs filled with pared, sliced apples and a few washed and soaked prunes. Then tie or sew together at edge, season to taste, and roast until done. Cut in suitable pieces and pack in cans with part of the cooked apples and prunes. Add gravy stock, boiling hot from the roasting pan. Seal and process as above if bones are removed. If bones are left in, process as follows:

No. 2 cans. 75 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 90 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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