Every Step in Canning

fresh-water fish or salt-water fish. Heretofore we have been wasteful and lax about the fish supply. But as we have learned to can vegetable

h after being caught. Putrefaction starts rapidly, and the fish must be handled promptly. The sooner it is

N OF FISH

e skinned. If the fish is very large and coarse, the large back fin may be cut out and the backbone removed, but with most varieties this is unnecessary. Cut off the head and tail, being careful to leave no more meat th

from 10 minutes to 1 hour according to the thickness of the fish. Never use this brine but once. If the meat of the fish is very soft or loose, it may be hardened

NG TH

as been placed in order to draw out all the

rain

nto can

e minutes for the soft flesh fish, such as suckers, crappies, whitefish. Fish with a firmer flesh, as pike, muskalonge a

ing into cold water immediate

Add 1 teaspoonful salt per quart. Put on a good rubbe

eeping of all varieties of fish, providing fresh products are used and the blanching and other work is carefully done. If

jars quickly after sealing completely. The tin ca

for fut

G OF BON

uble under ordinary conditions. When subjected to a high temperature under pressure this collagen is converted into gelatin and dissolved, leaving the bones soft

rees; shad in 1 hour; flounder 1 hour. Other fish are fully cooked and the

eriments and gives the time required to sof

some of the larger fishes where the large bones could scarcely be eaten, even if they were softened, it would appear to be a waste of time and fuel to carry them to a point of complete cooki

ed (at the top of the cooker) to the time when the heat is shut off. The heating-up and coolin

s were kept six weeks at room temperature (about 68° F.) and

RIOUS SPECIES OF FISH IN QUART JARS OR

IG

) SOF

UTES

NUT

CK

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o 1

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e 6-12

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ED

ve entrails. Split along t

to remain in this brine from 10 minutes to 1 hour according to the

w, wip

at can go through j

er flour, dip into beaten

ep fat until nicely browned, or it can be sa

pieces on coarse paper

ot jars or ena

ful salt per quar

glass jars. Compl

th outfit. Process 1? hours in stea

. Seal glass jars. Coo

ED

ot jars, add salt and sterilize three hours in hot-water-bath outfit o

ULA FOR MISC

to glass jars or enamel lined tin cans and add the following sauce until cans are nearly filled: ? pound whole black pepper, 1? pounds salt, 1 pound of onions chopped fine, ? ounce bay leaves, ? pound whole cloves, 2 quarts cider vinegar and 25 quar

hours in hot-w

eam pressure or pressure coo

FISH

l heated to a temperature of 300 degrees. Use a strap handle plunge thermometer to determine heat of oil. Cottonseed oil may be used for

-outfit; 1? hours in steam pressure

SH IN TOM

mashed tomatoes and juice with cores, seeds and skins removed); 1 gallon cider vinegar, 1 pint Worcestershire sauce; 2? pounds red sweet peppers; 2? pounds sugar, 2 cups salt, 2

CHO

ll the meat can be easily removed from the bones. Pick all the meat from the bones, strain the fish liquor and return it with the picked fish meat to the kettle. Add the following ingredients: To every two pounds of

done. Pack hot in cans and sterilize same as all other fish. W

SH

and only such roe as is known to be good to eat. The

eful not to break the roe. Soak for 2 hours in a brine made of 6 quarts of water and 6 ounces of salt.

ST

n no spoiled oysters. Oysters are opened by hand. All oysters should be rejected that have p

s. Blanch 5 minutes. Cold-dip. If the canned oysters are to be sold it is required

ters recognized on the Baltimore market. They are

ly 1?, 3, 4 and 5 ounces of meat,

respectively 3, 6, 8

nly grades that have so far been recognized by the trade. An even balance scale, with one platform for graduated weights and another for articles to be weighed, is used to weigh oysters or clams. It is suggested that those who are going to

iling brine made of 5 quarts of water to ? lb. salt to

L

ing, discard broken or discolored clams. Do not can any clams unless absolutely fresh. Blanch. Cold-dip. Weigh out the am

with boiling brine made of 5 gallons

OTH AND

of celery. Boil for 10 minutes. Season with salt, and pepper to taste and add 1 tablespoon butter t

RI

general methods of canning shrimp-the "dry pack" and "wet pack." Nearly all the trade now calls for "wet pack" because the other always has a rather offensive odor an

to a wire scalding basket and lower into a boiling hot salt water solution made by mixing one pound of salt to each

into enameled tin cans or glass jars. Nos. 1 and 1? cans are used almost exclusively. These sizes should contain 4? oz and 9 oun

top of can. For the brine use 1 teaspoonful

the cans any brine. The fish is packed in the cans and

d on a drier of any kind and dry at a temperature of from 110°F. to 150°F. When

LM

d in sizes to pass through can openings easily. Salmon is usually packed in No. 1 cans or in flat can

s a very advisable point. The test for unsound salmon is the nose. If the conten

OR DOMEST

ecies as the sardines of France, Portugal and Spain. There are two methods generally used in canning sardines. First,

SARDINES

cleaned. Blanch 5 minutes; cold dip; drain and pack into

NES I

ng peanut or cottonseed oil until tender. Olive oil might be used, but is rather expensive. When cooked, they are drained, packed into cans i

B M

cold water. Pick out all meat. Wash the meat in a brine made of 1 ounce of salt dissolved in three quarts of water. Drain and pack in enameled No. 1 flat cans. Sterilize. As soon as the

ED C

o 8 gallons of water. The brine is then rinsed off and the fish are cooked, either boiled or cooked by steam. When codfish are thoroughly cooked, the meat will drop off of the bone in pieces, and it is very wh

AW

s follows: Water, 2 gallons; vinegar, 1 quart; cloves, 10; c

r. Throw in the crawfish after the intestines have been extracted; to do this take the live crawfish in your hand and tear off the wing which is in the middl

BLANCHING AND S

R BATH OUTFIT 212°F CONDENSED STEAM OUTFIT 212°F WATER-SEAL OUT

5 min. 3 hrs. 3 hrs.

s 3 min. 3 hrs. 3 hrs.