"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Grandma's Oven Canned Fish & Meat Recipe

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This recipe for Grandma's Oven Canned Fish & Meat, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dad Stukey
Added: Tuesday, June 17, 2008


Raw fish, poultry or meat of your choice.
Pint or quart jars
Olive or vegetable oil
Broth or stock (beef, chicken, vegetable, etc.)
Dried herbs or spices of choice

1. Cut raw, cold fish, poultry or meat into chunks
2. Pack tightly into clean cold canning jars
3. Add oil and salt or broth and spices, depending upon
desired taste.
4. Put the lids & rings on loosely and place jars on a cookie
sheet to catch spill-over's.
5. Place in a cold oven and turn oven up to 275 for 3 hours
for pints and 4 hours for quarts.
6. When time is up, remove from the oven and immediately
tighten the rings all the way.
7. Cool - the lids will "pop" seal shut as the jars cool. If any
jars do not seal, you can eat the food or refrigerate it and in
within a few days.
8. Store the cooled jars in a cool dry place for up to one

Personal Notes:
Personal Notes:
This is the method Grandma used to canned fish and
meats. The
types of meat you choose to use, is completely up to you!
But we
know Grandma and Grandpa Stukey were the canning
and king!




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