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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