|by Rose Elliot|
Best-selling vegetarian cookbook author Rose Elliot's fans look to her to provide a sense of what is possible for the holiday season.
Results 1 - 6 of 6 for canning fish
Soak fish 24 hours in ... remaining ingredients. Cool. Put layers of fish and onions in container. Pour mixture over fish. Refrigerate. Ready in about 2 weeks.
Soak fish 48 hours in the water and canning salt. Drain, wash ... cooled. Add 1 thinly sliced lemon and thinly sliced onions and refrigerate a week or 10 days.
Begin by scaling and gutting the fish. Remove the ... snuggly in sterilized canning jars. Add to ... jars are opened, the fish will resemble canned salmon.
Wash fish thoroughly in fresh ... fit into quart canning jars. In a ... lids and rings. Process in pressure cooker for 100 minutes at 10 pounds pressure.
Mix above ingredients ... filleted and skinned fish in jars tightly, ... be put in canning kettle from canning ... from 35 to 45 minutes for a large kettle.
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