Canned Quail In Sherry
|Quail||6 , dressed|
|Salt pork||1⁄2 Cup (8 tbs), chopped|
|Carrot||1 Small, finely chopped|
|Onion||1 , chopped|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Sherry||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Wipe the quail thoroughly.
Place the salt pork, carrot, onion and celery in a heavy kettle or Dutch oven.
Arrange the quail over the vegetable mixture and add just enough sherry to cover.
Add the peppercorns and salt and bring to a boil.
Bake at 375 degrees for 35 minutes.
Pack 2 quail in each of 3 quart jars.
Strain the cooking liquid and pour over the quail to cover, leaving 1 inch head space.
Fit the jars with lids and process at 10 pounds pressure for 1 hour and 15 minutes.