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CAN1SD 1I/-P TBOUT, ’"HITIFISK, F25SH
T7AT3R FISH
Clcaii fish thoroughly, cutting nray
strips of thir belly section, drain noil.
[
J. Split largo fish, but do not remove
the r.uckbone.
j. Cut in container linght pieces and
■ ioak in brine, one-half round salt(l cup)
. So one gallon of rater for 60 minutes.
i. Drain and pack into containers, altcr
! "ting head and tails to ~ot a good fill.
’ Place the cm on jars in a kettle and
• over rith a brine of 1/3 cup salt to 1
:>yion .of rat cr.
Boil for 15,.minutes.
Remove the jars end turn then upside
’ran on a rire rack to drain for 3 minutes.
Seal tins immediately and glass jars
ccording to type of lid.
. Process in nrcssure cooker- pint jars
00 minuter at 10 pounds pressure.
io, 2 tin cans 90 minutes at 10 mounds
.possurc.
) ill 12 No. 2 cans or pint jars, 33
» ads of fish, round rcight, arc needed.
CAIPnD TIC3R "’TP"
Is'sn, shad, mackerel, trout, or lake
eVt may be used:
, Clean, remove scales, fins, head and
ntrtile, bvt do not remove backbone.
>. Cut in can lengths and soak in brine
( V cun salt to gallon mater) for 60 r.iin
ites.
Drain ten minutes.
• 3.
1, Pack loosely and cover rith half
strength vinegar sauce. Pre-cook in tr.c
open cans in boiling rater up to 2 inches
color the rim. Boil for 20 minutes.
5. Turn jars upside dovm on a rack to
drain for 3 minutes.
!
i 6. In each can niece 1 bay leaf, slice
of onion, and enough fresh vinegar'saucer
full of strength to cover the fish. One
j ! .blosnoon olive oil may also bo added,
i
i V. Steam unsealed for 10 minutes, then
seal tin cans and jars according to type
I of lid and 'rocoss - glass jars 90 minuses
10 rounds pres-urc and tin cans 30 minutes
! 10 pounds pressure.