Genie's Southern Kitchen

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From: <NOBR>

BettyGa1</NOBR>

Sent: 6/4/2008 3:10 PM


	Albacore Tuna Here's how to can it! AS TO HOW MUCH PRODUCT YOU'LL GET FROM HOW MUCH FISH, YOU CAN FIGURE ONE HALF-PINT JAR PER POUND OF LIVE-WEIGHT FISH (THAT'S PRE-FILLETED AND PRE-GUTTED). If you buy a 30-pound albacore, you're going to get 2 1/2 dozen jars of tuna. You'll get a better product if you can filet the fish raw, and pack it in the jars without cooking. FILET THE TUNA INTO FOUR "LOINS". REMOVE ALL THE DARK RED MEAT AND FEED IT TO YOUR CATS. CUT THE MEAT INTO CHUNKS, MIXING THE FATTY BELLY PIECES WITH THE MORE LEAN DORSAL LOINS. FILL HALF-PINT OR PINT JARS WITH THE RAW FISH, PACKING SOLIDLY AND LEAVING ONE INCH HEADSPACE. DO NOT ADD ANY LIQUID! THE FISH WILL MAKE ITS OWN LIQUID AS IT COOKS. ADD 1/2 TEASPOON OF SALT FOR EACH HALF-PINT, ONE TEASPOON SALT PER PINT. WIPE THE RIMS AND THREADS OF THE JARS REALLY WELL -- YOU'VE GOT TO GET ALL THE FISH OIL OFF THE RIMS, OR THE JARS WON'T SEAL. PLACE HOT LIDS ON JARS, AND PLACE IN A PRESSURE CANNER. PROCESS PINTS AND HALF-PINTS FOR 90 MINUTES AT 10 POUNDS PRESSURE (ADJUST FOR ALTITUDE). THIS IS THE BEST TASTING TUNA ON THE PLANET. IT'S THE STUFF THAT WE GET CHARGED $2.00 PER CAN FOR IN THE STORES.

EASY CANNED FISH

Fresh or frozen fish (per pint jar)
½ tsp. salt
1 tbsp. ketchup
½ tsp. vegetable oil
1½ tsps. vinegar

Clean fish, wash, and skin if desired. Cut in chunks and pack tightly in jars.
Add salt, vinegar, oil, and ketchup per jar. NO WATER! Makes its own juice. Seal
with 2 piece lids (flat and ring). Process 1 hour and 40 minutes in pressure
cooker at 10 lbs. pressure.

In the past when salmon was cheap & plentiful, pickled salmon was the food of the poor & was prepared in large barrels. This recipe comes from the west coast of Canada & can be also made using whitefish. The bones are left in as they become soft & edible with pickling.

PICKLED SALMON - Titmouse.

4 onions thinly sliced

2lbs salmon fillets cut into 1" thick slices

2.1/2 tspns salt

juice 1 lemon

7fl ozs white wine vinegar

2 Tblspns sugar

2 bayleaves

1 tspn black peppercorns

1/2 tspn mustard seeds

1/2 tspn dill seeds

1/4 tspn cloves

Pur half of the sliced onions in a fish kettle or large saucepan, arrange the salmon fillets on top in a single layer.

Add 1 tspn of the salt, the lemon juice & enough cold water to cover. Bring slowly to the boil then reduce heat, simmer for 1 minute. Remove from heat, leave salmon to cool in liquid.

Arrange alternate layers of the remaining raw onion & salmon in the hot sterilised jar, finishing with a layer of onion.

Strain the cooking liquid into a non-corrosive pan, boil until it has reduced to about 1.1/4 pints.

Add the vinegar, sugar, bayleaves, peppercorns, mustard seeds, dill seeds, cloves & the remaining salt; boil for 2-3 minutes more.

Pour into jar, making sure that the ingredients are totally covered, then seal with vinegar-proof seal.

The fish will be ready to eat in 3-4 days.

Can serve with a beetroot salad as a light main course.

Yields: about 2.1/2lbs

Shelf Life: 3 months refrigerated

From: <NOBR>

Sent: 8/20/2007 11:13 AM

NORWEGIAN PICKLED HERRING

3 salted herring
3 Tbsp. sugar
1 1/4 cups water
3/4 cup vinegar
1/3 tsp. white pepper
A few whole peppers
1 red onion

Be sure to use properly salted herring (see "Pickling Checklist"*). Clean and cut herring into fillets. Soak in water (to cover completely) 12 to 15 hours.

Skin and remove all bones. Dissolve the sugar in water, add vinegar, pepper and thinly sliced onion. Add herring and refrigerate a few hours before serving.

Store in the refrigerator at 40 F or lower and use within 4 to 5 weeks.

*A Pickling Checklist:

When using the vinegar-spice cure, preserve only the freshest and best quality fish. The flavor, texture, color and keeping quality also are affected by the water, salt, sugar, vinegar, herbs and other miscellaneous ingredients.

Use drinking water or water approved under all sanitary codes. "Hard" waters are unsuitable, especially those with a high iron, calcium or magnesium content. The minerals interfere with the curing process and can cause rancidity and off-flavors.

Use high-quality white distilled vinegar of 5 percent acidity (50 grain). Acidity is usually listed on the label. Do not use vinegars of unknown acidity. Ciders and other fruit vinegars may give the fish an off-flavor and color.

Use a high-quality, pure granulated dairy or canning salt.

The salt must be as free as possible from magnesium compounds, as these impurities give a bitter flavor to the cured product and may cause discoloration of the fish. Non-iodized salt is best for pickling.

Use table (cane or beet) sugar.

Use fresh, high-quality spices. Best results are secured by buying fresh, whole spices, and making up the mixture, by recipe at the time it is to be used. Prepared commercial mixtures are convenient and time-saving if you can obtain the desired amount.

Soak fresh fish in a weak brine of 1 cup salt to 1 gallon cold water for 1 hour.

Drain and pack fish in a glass, heavy food grade plastic or enamel container with a strong brine (2 1/2 pounds salt to 1 gallon water) for 12 hours. Refrigerate at 40F or lower.

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