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Canned Sardines (Herring)
Herring, etc. (approximately six inches long)
1-cup water
3 tbsp mustard
1 tsp canning salt
½ tsp lemon juice
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If you are using herring or other fish that is over 6 inches long, it is best to scale the fish. This scaling will improve the eating as scales get stuck in your teeth and really add not improvement to the end product. Remove heads and viscera. Pack the fish into your canning jars.
Make a mixture of the following: 1cup water and 3 tablespoons of mustard. Mix well and pour into the glass jars containing the fish. Bring the water/mustard level to about ¾ up the jar. Add to each jar 1 teaspoon of canning salt and ½ teaspoon of lemon juice. Cover all of this with vegetable oil leaving about ½ inch space from the top of the jar. Cook in a pressure cooker for 70 minutes at 15-pound pressure.
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