Canning Fish

Answers to Alphabet post:

P, T, C, G, I, O, U, B, L, I

IC, XS, DK, EZ, MT, NV, SA, TP, CD, XL,BB, YZ

This recipe gives you canned fish much like you buy. You can use almost any kind of fish for this. perch is an excellent choice. Wash and clean the fish thoroughly. Cut into thick slices and pack into clean sterile jars. Large bones may be removed. For each quart, prepare the following:

1 tsp salt
Pinch of pepper
6 Tbsp vegetable oil
1 tsp dry mustard
2 Tbsp vinegar

Mix salt, pepper and mustard together and sprinkle over the prepared fish. Add vinegar and vegetable oil. After wiping the rims of the jars thoroughly, place the flats and rings on the jars. Set the jars on a rack in a wash boiler or canner and cover with hot water. Bring to a boil and boil steadily for 6 hours, replacing the water as it boils away. Remove the jars from the boiling water and sit upright to cool slowly. Store in a cool, dry place.

Note: Do not pack fish in the jars too tightly or fill too full.

Keep your fork

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