How to Can Mullet

Follow this step-by-step set of instructions to easily can Mullet!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Mullet
• Salt
• Large Kettle
• Pint Jars
• Canning Processor

1. Dissolve 1 Cup of Salt in 1 Gallon of cool water to make Brine.

2. Cut fish into Can Length Pieces and let stand in Brine for 1 hour, then drain well.

3. Pack the Fish into Hot Pint Ball Jars, skin side up against the glass, and leave 1" of space at the top of the jar.

4. Put the open jars into kettle and cover with hot Brine. Boil for 15 minutes.

5. Remove jars, and invert to drain for 5 full minutes, or until completely drained. Do not press or squeeze fish.

6. Adjust caps, and process for 1 hour and 45 minutes at 1-12 lbs pressure.

Tips & Warnings

• Unless you are absolutely sure of your pressure gauge and canning methods, boil home-canned fish for 15 minutes in a covered pan before eating or being used in a recipe. Boiling will destroy botulism toxins, and keep you safe from potentially deadly bacteria.
• Fish that has been frozen may be safely canned. Thaw fish in the refrigerator and process as soon as it has thawed.

[Trackwidow]

on 8/29/2008 Here I was thinking along the lines of Joe Dirt. Hilarious!