CANNING HEART AND TONGUE
Michigan State University Extension
Preserving Food Safely - 01600477
10/13/97
CANNING HEART AND TONGUE
Hot Pack
Heart and tongue usually are served as fresh meat. To can,
prepare as described below; then follow hot pack directions
for cut-up meat.
Heart-- Remove thick connective tissue and fat cap before
cutting into pieces.
Tongue--Drop tongue into boiling water and simmer about 45
minutes, or until skin can be removed. Then cut into pieces.
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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