The Daily Alaska empire., 1943-06-16

pressure cooker. Glass plnJS SU mln- utes at 10 pounds and No. 2 tins 80 minutes at 10 pounds.
 Spiced Vinegar Sauce
 2 ats. vinegar
 l qt. water
 2 oz. sugar
 i4 oz. whole white pepper
 l4 OF. mustard seed
 l4 oz. whole cloves
 Is OF. cracked cardemon seed
 is oz. cracked whole ginger
 ls oz. bay leaves
 Tie spices loosely in cloth and simmer for l hour Strain and use the clear liquor.
 Fresh Water Fish
 Cut the cleaned fish into can lengths and soak in saturated brine q part salt to parts water) for 90 minutes. Then drain for 10 minutes. Fill cans and cook jars uncovered at pounds pressure for 30 minutes.
 When pressure has returned to zero remove jars and place them upside down to drain on rack for 3 minutes.
 Add 1i3 tablespoons olive oil to each can and a bay leaf and a half dozen whole black peppers
 Seal and process glass pints l hour and 40 minutes at 10 pounds pressure; tin cans 90 minutes at 10 pounds pressure.
 Mackerel, Lake Trout, Etc. Clean the fish and soak it in brine of F pound salt to gallon water for l hour Drain 10 min utes. Fill the cans and submerge them uncovered in brine of { ounces salt to gallon of water and boil for IS minutes. Invert jars on a wire screen and drain for 3 minutes Process: glass pints for l hour 40 minutes at 10 pounds; tin cans 90 minutes at 10 pounds pressure.
 Canned Smoked Fish
 Split the fish along the. back and clean cavity well. Wash and soak the fish in a saturated brine from to 2 hours, depending on size and saltiness desired. Rinse and dry in hot air until thin shiny dry skim forms on the sur face Light smoke for hours then increase the density until the sur face is straw yellow in color. This will take l or additional hours.
 Cut fish into container length pieces and divide these into strips 2 inches wide. Pack solidly and precook with jars uncovered for 20 minutes at 10 pounds pressure. When pressure returns to zero, in vert the cans on a screen and al- low them to drain for 3 minutes. Add 3 tablespoons of oil and seal.
 Process: Pint jars hour and 40 minutes at 10 pounds; tin cans 90 minutes at 10 pounds. "
 River Herring Roe
 Wash roe in fresh water; remove black skin" Drain in thin layer on wire mesh screen for 10 min utes. In filling jars there must be head space of A inch to allow for swelling. Fill containers with brine of 2 tablespoons of salt to quart of water. Exhause tin cans 8 minutes at boiling temperature. Seal and process; glass pints 70 minutes; No. 2 cans 60 minutes at IS pounds pressure.
 Other Fish Roe Wash and pick out offal. Discard the roe if bloody or if gall bag breaks. To remove the membrane. grind the roe in coarse grinder. Wash in water and membrane will float to the top where it can be skinned off.
 Stir the drained roe in brine made up of 2 tablespoons salt to 1 quart of water-3 pints of brine to 5 pounds of roe. Follow direc- tions for processing other roe Norwegian Fish Balls Grind 3 pounds of boned salmon or halibut or mixture of any kind of fish putting it through grinder several times. Then beat with an electric beater. adding 2 teaspoons of salt, F teaspoon pepper, ? tea spoons onion juice, l tablespoon flour or potato starch. As it thick ems, thin with diluted evaporated milk using to cups. Beat until consistency of thick custard Other seasonings added as preferred are l teaspoon mace or nutmeg and 4 teaspoon curry, chopped pimento or green pepper may also be added. Drop by spoonfuls into sinmering liquid which is made by straining the soup from the boiled bones and fish scraps. Cook the balls 5 min utes then pack in glass jars and cover with the liquid or pack the ground fish raw into cans to use as loaf Preheat the cans if packed cold for 10 minutes in boil