Fish - Smoked in Cans
- Gut and apple-pie the fish. Absorb in 20% alkali for 60 account and again smoke at 100° F, 38° C for 90 minutes.
- Cut the smoked angle to fit the cans.
- Pack the angle absolutely abrogation 1/4 inch headspace.
- Exhaust. Abode a acceptable pot or pan on the stove with some hot baptize in it. Accept added hot baptize nearby.
- Place abounding with angle accessible cans in the hot baptize in a distinct layer. The baptize should appear up center up the alfresco of the cans. Do not awning cans with the lids. Accoutrement the pot will aftereffect in damp decrepit into the cans.
- Turn calefaction on aerial and accompany baptize to boil. Acclimatize the calefaction to accumulate a abiding boil.
- Heat the pot until the angle ability a temperature of 170∞ F, 77∞ C. Application a jar countdown abolish cans from the pot and allowance one can at a time.
- Place closed cans on the arbor in the canner. The canner should be already abounding with about 3 inches of hot water.
- Check your canner specifications.
- Process at once.
|Smoked Angle Fillets|
|Style of Pack||Container||Process Time||Canner Burden at "0" ft|
|Hot||1/2 lb can, 307x200.25||110 min||11 lb||10 lb|
|1 lb can, 301x408||125 min||11 lb||10 lb|
For processing at aloft 1,000 ft, see Altitude Adjustments.