Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1919-08-28


tPrepared by the United States Depart
ment Of Agricultural
A shelf filed with canned fish and
meat is the best means known TO iill
q housewife with confidence when an
emergency arises. With the main dish
ready except for reheating. meals for
unexpected guests lose Their terror.
Fruit was for many years the only
food product canned by housewives.
but Vegetables. meat. soup, and fish a
well have been canned with success
the iasf few years In thousands of
homes.
Canning Fish and Other Sea Foods.
DO not attempt To can fish unless
sure they are absolutely fresh. As
soon as fish are caught II Ii well to
Kill them with knife and let the,
blood run out. Scale the fish. Re
move enfrails and the dark membrane
that In sCIue fish covers the abd0mi-
nnl cavity. For small fish the back
hone may he left In. For the larger
fish rcmove the backbone and utilize
II With what meat adheres to II for
making figh chowler In order to
draw out all blood before canning,
place the fish In brine made I'm the
proportion of one ounce OF salt TO n
quart Of water. Let Il soak from ten
minutes tn enc hour. according to
thickness Of the FISH. Do not use the
brine more than once. IL fish meat In
loose or soft. IL can be hardened by
soaking In brine strong enough to
float n potato. Time will vary, ae-
cording 10 thickness of fish. from o
few minutes 20 one hour.
For. plain canning remove the fish
from. the brine. drain well. and cut
in.a can lengths. Pack closely I'm the
t1,n 20 within one-half inch from top.
Add small amount OF salt fabout
oRe-thiri to one-half teaspoon). Do
not fiji the can with boiling water to
within one-haif inch of top. Cap.
place the cans in the steam-pressure
canner. and exhaust for ten minutes at
Ten pounds Of steam pressure. Open
the petcock and let steam escape, re-
move the cover. and take out the cans.
Wipe ihe tops of the cans and tip.
Return To the cnnner and process:
No. canT. sixty minutes at $50 de-
grees Fahrenheit. or fifteen pounds Of
steam pressure.
For full directions on the canning
Of fish write the United States de-
partment of agriculture for circular
on Canning of Meats and Sea Foods
With Steam-Pressure Gamer"
Canning Fried Fish.
Clean the fish and remove entrails.
Split along the back and remove the
backbone. Place In salt water strong
enough TO float an Irish potato. Leave
In this brine. according tn the thick
ness Of the meat from ten minutes TO
one hour TO draw out the blood and
harden the meat. Drain. wipe. dry.
aud cut in pieces that can pass through
can opVringS Dip into beaten egg or
cornmral tnay be omltted) and put
into trying basket. Fry In deep fat
Uuiil nicely Drowned. Drain well and
place the pieces on coarse paper tn
absorb excess of fat. Pack into No. .
within one-half inch from top of Gun.
Do not add any liquid. Cap and ex-
haust eight minutes. tip. aud process:
No. cans. one hour and thirty min.
utes at 30 degrees Fahrenheit. or
fifteen pounds Of steam pressure.
Fich chowder In Cans.
The backbones cut out of large fish.
with what meat ndheres 10 them. The
cleaned heads. and other fsh scraps
may he used for fish chowder.
Put over tire fire In cold water-just
enough To cover-and cook until the
meat can easily be removed from the
bones. Take uiI the fish and remove
the bones. strain the fi.h soup. and
return II with the picked fish meat 20
kettle. Add dice,l onions. deed pota-
toes. butter. and white perper tn taste.
Simmer until the vegetables are half
done. Salt to taste. Pack hot in cans,
cap. tip and process: No. 2 cans. IS
minutes st 25O degrees Fahrenheit. o:
fifteen pounds of steam pressure.
Oysters In Containers.
In canning oysters be sure they are
absolutely fresh. have not "soured"
and contain none that are spoiled. II
Is therefore hest To open IN oysters
by hand and reject any oysters where
the shell Is partly open. as this Is a
sign that the oyster In this particular
shell Is dead aud unfit for use. Rinse
the oysters To he sure no pieces of
shell or grit nre put into the caas.
Pack sixteen ounces of oyster meat
in a 10. can and HlI With boiling
brine trnade Ia the proportion Of one
quarter Toun.i Of salt to Ave quorts
Of water, To- within eR''-half inch