Getting By

Last week, MSU Extension Chouteau, Toole and Big Horn counties held a Meat Preservation Class with ten people in attendance at the Big Sandy Community Church of God. Everyone was able to assemble their own jars of salmon and chicken legs using the raw pack method. They then placed their jars in pressure canners and completed the steps to get the processing started. Due to the length of time required to process, the jars were removed and allowed to cool for the participants to pick up at a later time. Samples were tasted and enjoyed by the attendees. Dennis Longknife Jr from Harlem demonstrated...