CANNED PORK LIVERSPREAD

Assemble these utensils:

Kichen knife

2-quart saucepan

chopping board

meat grinder

kitchen scale basting spoon

double boiler

2 utility plates

thermometer

pressure canner

tinier

10 liver-spread cans

Assemble these supplies:

1/2 kilo pork liver

1/3 kilo pork fat

2 teaspoons salt

2 grams salitre (saltpeter)

1/3 cup vinegar

1 teaspoon white pepper, ground

1/2 teaspoon marjoram

114 teaspoon paprika

1/4 teaspoon onion salt

1/4 teaspoon garlic salt

2 teaspoons fresh garlic

1/2 teaspoon garlic salt

2 teaspoons vetsin (MSG)

2 tablespoons cornstarch

1/2 cup gelatin from pig's skin 1/2 cup water

2 teaspoons powdered milk (optional)

Steps in preparation:

1. Cut liver into 1 inch cubes after removing the large veins.

2. Cut fat into 1 inch cubes.

3. Mix together vinegar, salitre, garlic, salt, pepper, and vinegar.

4. Marinade liver and fat in the mixture and keep in the refrigerator overnight.

5. Next day, grind the mixture together.

6. Add cornstarch, milk, nutmeg, paprika, onion, marjoram, vetsin, and gelatin to the mixture.

7. Mix and grind again.

8. Heat mixture in a double boiler to 160°F for 5 minutes.

9. Fill into cans (about 85 grams net weight for small cans).

10. Exhaust at 170°F for 5 minutes.

11. Seal immediately.

12. Process for 50 minutes at 240°F.

13. Cool, label, and store.