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.


Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.