Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
In addition, this page gives advice for salvaging or disguising food that has begun to spoil. Spoiled food can carry dangerous bacteria and toxins that no washing, soaking, or seasoning removes; it should be discarded.
This information has been left in for historical purposes but should not be acted upon.
Home › Preservatives › Liebig's Extract of Meat
Liebig's Extract of Meat
Cut 1615. Το Preserve Fish Fresh with the lean of fresh-killed meat very small, put Sugar. A method adopted in Portugal for it into 8 times its weight of cold water, and preserving fish consists in cleaning and prinkheat it gradually to the boiling point. When ling sugar over the interior, keeping the fish it has boiled for a few minutes, strain it in a horizontal position, so that the sugar may through a cloth, and evaporate the liquor penetrate as much as possible. It is said that gently by water-bath to a soft mass. 2 pounds fish prepared in this way can be kept commeat vield 1 ounce extract. Fat must be carefully excluded, or it will not keep. pletely fresh for a long time, the savor being as perfect as if recently caught. Salmon thus 1610. To Preserve Meat with Vine- treated before salting and smoking possess a gar. This may be done either by washing much more agreeable taste; a table-spoonful the meat, drying and laying in strong vinegar; of sugar being sufficient for a five-pound fish. or by being boiled in the vinegar, leaving it in