Yield: 1 Servings
Simple but you DO need a pressure canner - do NOT can ANY flesh without a pressure canner. I reccomend the dead weight type. You probably know what I'm about to say but since this is echoed pretty far and wide I will reiterate a few basic concepts. Bear with me.
Canning of flesh is quite different from sweet jams, jellies, sour or vinegary pickles - the risk of botulism is very real once flesh canning is undertaken. The jars must be impeccably clean. Hold each jar up to the light - reject any jar that is not totally clear.
The lids should already be simmering in boiling water for 15 minutes before we start.
The skin can and should be left on; the bone is left in. Pack the fish into the jar. Do not add any water or other liquid.
Add a chunk of salted pork fatback 1"x 1" x ½" or 1Tb schmaltz and 1/2t kosher salt. Do NOT use regular idodized salt. Make sure to leave ½" of headspace.
Clean the jar lips using a clean cloth and hot water - rinse frequently so that the final wipe is a squeaky one indicating no fat or oil is present.
Fish out a lid from the simmering water ( forceps? ) place the lid on and immediately screw on the ring `finger' tight. Proceed to the next jar and so forth. Add 1" of water to the canner, place jars in pressure canner. Water should sit about ½ way up the pint jars no more.
Close the lid and take it `up' to 15lbs pressure then back off slightly to keep the weight _just_ barely moving and process at that level for 100 minutes. Remove from heat and allow to cool for 10 minutes before releasing the pressure by removal of all weights. This delay is to preclude evacuation of the fish juices which can happen by a too quick a release of the pressure. If that happens the seal is useless even though it may appear to be good. In fact microscopic particles now on the jar lip will mutate - you get the idea.
All processed jars should be tested for seal 48hrs after by lifting by the lid. If it passes that test make sure the outside is clean and store in a cool, dry, dark place WITHOUT rings.
Posted 11-21-93 by ERIC DECKER on F-Cooking Nutritional information per piece: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat.
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes