How to Can Sardines
Sardines are small herring fish that are caught and canned, then sold in local markets. These small fish are widely eaten on pizzas, with crackers or in stews. Sardines are nutritious and healthy; they have high amounts of potassium and niacin as well as protein, calcium and omega 3 fatty acids that are good for the heart. These nutrients are not lost during canning. Sardines were first canned using tomato sauces and oils when Napoleon searched for ways to preserve the fish. Although the canning process has not changed much since his time, it's cheaper (but more time consuming) than buying canned sardines at the local market. Does this Spark an idea?
Things You'll Need
- 1 herring
- 1 cup water
- 3 tbsp. mustard
- 1 tsp. canning salt
- 1 tsp. lemon juice
- 1 small canning jar
- Knife
- Pressure cooker
- Cooking oil
- Bowl
Instructions
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1
Scale and remove each fish's head and internal organs. Make an incision from the throat down to the tail along the midline of the stomach area. Use your fingers to pull the viscera out, and use the knife to cut away any organs that are connected. Cut off the head at the beginning of the eviscerating line by chopping in a hard, fast slice.
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2
Pack the fish into the canning jar. Drop it in and push each fish down into the jar completely. Place the mustard and water into a bowl and mix well. Pour the mixture into the jar containing the fish.
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3
Add the canning salt and lemon juice into the jar and then fill with cooking oil to just under 1 inch from the lid of the jar.
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4
Place the lid on the jar and then cook in a pressure cooker for 75 minutes at 14 lb. pressure.
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Tips & Warnings
Canola oil does not have the same flavor as vegetable oil. Avoid using oil altogether and simply add water to within the last inch of the jar for lower fat content. Remember that the fish has not been cooked; when you remove it from the can, cook to taste.
