|Everyone Can Cook Seafood|
|by Eric Akis|
A lively and user-friendly guide. Seafood is a healthy and popular choice, but many home cooks are intimidated by it.
Results 1 - 10 of 611 for canned fish
Cut heads, tails ... until used, pack fish in pint jars, ... tight as you can with your hands. ... pressure. When cool check seals and store in cool dry place.
Cut fish in chunks. Put ingredients in a quart jar. Cook 3 hours in cooker.
Leave skin on or skin fish if you prefer. ... fill with fish pieces then add remaining ingredients. 10 lbs. pressure for 90 minutes (until control jiggles).
Use pints. Pack fish in jars, add ... in pressure cooker at 10 pounds pressure for one hour and forty minutes. Makes 10 pints. Very good just like salmon.
Red Horse, Suckers, ... pressure. The little bones will soften in the pressure cooker and can be eaten. Use canned fish to make salmon loaf or salmon patties.
Clean, wash and fillet fish. Dice and pack in pint jars. Add: Cook in pressure cooker for 90 minutes at 12 pounds.
Add all the ingredients together, then pressure cook 15 pounds pressure 60 minutes, cut into quarters.
Cut up fish and pack into ... and 1 teaspoon catsup. Wipe dry the rims of jars and seal. Process in pressure cooker for 90 minutes at 10 pounds pressure.
Take large carp ... water to cover fish seal and cook ... 1 1/2 hour at 15 lbs. pressure. Carp will be pink fix later like salmon use buffalo like tuna.
Cut fish in 2" to ... within 1" of the top. Use knife to work juice around fish to remove air pockets. Seal jars and process 90 minutes at 10 pounds pressure.
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