Featured Pinch Tips Video
- yellow salad style mustard
- canning salt
- lemon juice
- vegetable oil
1Scale, 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.
2Mix 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.
3Fill remainder of jar with vegetable oil, leaving 1 inch headspace; process 70 minutes at 15 pounds in pressure canner.