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Canned Fish Recipe

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This recipe for Canned Fish, by , is from The Burt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Neale
Added: Wednesday, September 3, 2008


Fish - enough to fill as many quart sealers as you wish - I used whitefish - use whatever you like

For each jar you will need
- 4 tbsp - vinegar
- 1 tsp - salt
- 1/4 tsp - mustard
- 1/4 tsp - salt petre
- dash pepper

- if using fresh fish then be sure it is cleaned and filleted, if frozen must be full thawed
- cut fish in large pieces, and pack into jars
- place rest of ingredients in each jar
- partially seal the jars
- place in canner and process for seven hours
- seal jars
- invert jars for a few minutes to test for leaks

Personal Notes:
Personal Notes:
This recipe came from Mom (Olive Reed). She canned a lot of fish in the 40's and 50's when there were no freezers.
She canned a lot and so did I.




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