Mock Sardines

Russ Myers

By
@Beegee1947

Reprinted with permission,
Wisconsin DNR
Stock photo


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Rating:
★★★★★ 2 votes
Comments:
Prep:
20 Min
Cook:
1 Hr 10 Min
Method:
Canning/Preserving

Ingredients

yellow salad style mustard
canning salt
lemon juice
vegetable oil

Step-By-Step

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.

About this Recipe

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