a3

4. Thicken the stew by mixing two tablespoons of flour in
one-half cup of cold water. Add this mixture to the stew
slowly, stirring constantly.

5. Serve or can this stew while hot. (Stew for canning should
be slightly undercooked.)

To Can

1. Pour the hot stew into hot sterilized jars, filling to within
one inch of the top. Adjust caps.

2. Process pint jars in a pressure canner at 10 pounds pressure
for seventy-five minutes.

3. All home canned food should be boiled in an open pot
for twenty minutes before serving. If the food smells or
looks spoiled it should not be eaten.

Cutting up wild ducks for soup.

break off
along dotted linc.