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Mar 21, 2010 · Potatoes, onions, carrots etc can be added. Okra is even a good different taste on occasion added to it. Ive had bullhead pickled, smoked and canned but never cared for them that way. Most fish pickling recipes should work along with any meat canning recipes.

Aug 20, 2011 · A have a recipe for canning corn chowder with the following ingredients: 4 cups corn kernals 3 cups water 1 tablespoon instant chicken bouillon granules 4 cups cubed, peeled potatoes 1 1/2 cups sliced onion 1 cup chopped celery 1/4 teaspoon pepper Heat to boiling, then process in pressure canner, makes 5 pints.

Jan 21, 2004 · Here is a recipe for canning carp, suckers, or any "rough" fish. Fillet and wash fish. Do not soak in brine as you would for most fish. Fill pint jars with chunked up fish. Leave 1 half inch head space but pack firmly. To each jar add: 1 tsp. salt 1 tsp. vinegar (vinegar dissolves the bones) 2 tsp. catsup (for color only) 1 tsp. cooking oil.

Dec 22, 2010 · As to how to do it, Sally addressed that above. It is quite easy to do. You simply cool it, let the fat congeal on top and then skim it off. You can even refrigerate it overnight, then skim, then reheat and put in jars. All meat canning recipes will …

Jul 26, 2011 · 1/2 tsp. canning salt 2 Tbsp. catsup 1 Tbsp. white vinegar 1 Tbsp. oil Fish should be cut into 1-1/2 x 1-1/2 inch pieces. Drain well. Fill pint jars 1 inch from top. Add to each jar the ingredients listed above. Seal jars and process in pressure cooker for 1 hour and 40 minutes at 15 pounds pressure. The fish can be eaten as soon as the jars ...

Aug 25, 2012 · Horseyrider that sounds delicious. I usually just make mine on the fly, so no canning involved. mayonnaise or miracle whip (about 1/3 cup) 1 to 2 teaspoons of spicy brown mustard (to taste) 2 to 3 tablespoons of honey (to taste) I just mix in the amounts, and try it a couple of times. Usually I end up adding a tad more mustard. My son loves this!

Jul 24, 2010 · Leave 1" headspace and process for 45 minutes if it only has shrimp. If it has andouille or other meat, process for 75 minutes. If it has rice or some such, the results may not be good. I have found that sausage is not as good after canning. The flavor sort of leaks out into the broth. Try canning a pint or two and try it out for taste.

Jun 25, 2011 · Canning and cooking recipes are 2 totally different things. Basically, if you don't find it in the current Ball blue book or any of the extension books or websites, it won't be considered safe to can.

Oct 1, 2010 · But I do use cider rather than white vinegar and the cider vinegar gives it a more mellow flavor. For all the low acid ingredients in the recipe I think that much vinegar would be required for safety and the amount doesn't seem out of line when compared with similar recipes that call for 1 cup for less than 1/2 the amount of ingredients .

May 30, 2010 · I am about to dig part of my spring potato crop and I am looking for canning ideas. I usually put up potatoes as 1: chunks for potao salad, 2: sliced for Au Gratin, 3: Shredded for Shepphards pie, or in Stews with meat, carrots, and onions.