Mock Sardines

Russ Myers

By
@Beegee1947

Reprinted with permission,
Wisconsin DNR
Stock photo


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Comments:

Prep:

20 Min

Cook:

1 Hr 10 Min

Method:

Canning/Preserving

Ingredients

yellow salad style mustard
canning salt
lemon juice
vegetable oil

Directions Step-By-Step

1
Scale, remove heads and viscera from pint size or smaller smelt (pictured) or perch.
(Note: freshly caught alewives could also be used.)
Wash and pack upright in pint jars, skin side out.
2
Mix 3 heaping tablespoons mustard to each cup of water.
Fill jars 3/4 full of mixture.
Add 1 1/2 tsp. canning salt and 1/2 tsp lemon juice to each jar.
3
Fill remainder of jar with vegetable oil, leaving 1 inch headspace; process 70 minutes at 15 pounds in pressure canner.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom