How to Can Sardines

Harriet Fasenfest and Marge Braker, two close friends, and food preservation experts, demonstrate how to safely can fresh sardines, including a basic primer on a pressure canner. In general, foods that are low in acidity require close attention to the temperature, pressure, and heating time instructions to avoid the potential of botulism poisoning.

Check out the recipe: http://cookingupastory.com/how-to-can...

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• Category

  Howto & Style

[richradiohead]

This was so incredibly helpful! I've been gifted a pressure canner but I've been frightened to use it. This took a lot of the mystery and fear out of the process. Thank you!

[foodfarmerearth]

So glad it helped! Let me know what you make - and how it turned out. It's really fun to can. =)

[john tuillever]

these two are so incredibly cute together.

[foodfarmerearth]

totally agree - they are!!

[Jim Jackson]

These two ladies need a show. Someone sign them up quick!

[foodfarmerearth]

I would love to do more with Harriet and Marge if they're available - they so rock!

In the meantime, stay tuned for canning bread and butter pickles!

[togio100]

Hey foodfarmearth - did Harriet and MArge ever say how long you can store the fish in the cans?

[DAVIDPATRICK118]

17:13 - that's what she said!

[Chingleng Vang]

I would be eating these for days! Can you make on on American Shad? Please...

[Heather Wingfield]

A pressure canner can be used as a pressure cooker, but not the other way around. The cooker just doesn't reach the required psi.

[dyhanaverse]

can any pressure cooker be used as a pressure canner, or are they different?

[foodfarmerearth]

... But you should have your gauge checked once a year at your local county extension office. Look yours up on line. Hardware stores used to check them but I don't know if they still do in your area.

As for the fish, you do not need to skin them, they are smooth skinned without scales and ready to go."