meat canning, health, home economics department
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Canning is a method of keeping meat fresh so that variety can be given to the diet in the summer. Fresh meat is expensive to buy in small quantities the year round. By killing in the winter when the possibility of spoilage is small and canning the extra supply, fresh meat is not the problem that is was before canning was discovered. Unless canning is made use of the family is likely to over-eat on meat; especially is this true of the children. Many people have the idea that it is not harmful to eat all the fresh meat they want. When the possibility of spoilage is added to the necessity of disposing of the meat quickly it is very east to eat too much. There is a tendency to “make a meal of meat.” If the greater part of the meat is canned or cured as soon as it is cooked, there is not this danger.
Wilder, Susan Z., "Meat Canning" (1924). SDSU Extension Circulars. 180.