"Home Canning of Meat and Poultry" is a guidebook produced by the United States Department of Agriculture and is part of their Home and Garden Bulletin series. Written during the mid-20th century, this publication serves as a practical manual for individuals interested in canning meats and poultry at home. The book covers essential topics such as preparation, methods, equipment, and safety protocols necessary to ensure proper canning and preservation of meats and poultry. The content of the book is structured to guide readers through the canning process, starting with the selection of quality fresh or frozen meats. It explains the importance of cleanliness and the use of pressure canners to achieve the necessary high temperatures for safe preservation. The book offers detailed instructions on various canning methods (hot pack and raw pack), equipment requirements, and specific processing times for different types of meat and poultry. Additionally, it addresses potential spoilage and safety measures, including checking seals and proper storage practices to avoid risks such as botulism. Overall, the manual serves as a comprehensive resource for safe and effective home canning. (This is an automatically generated summary.)