Fillet and skin the fish. Cut dark red meat out of fillet and discard. Cut the fish into pieces that will fit into a pint size canning jar. Do not can fish in quart jars.
Prepare a brine by combining ¾ cup salt with one gallon of water (this amount is sufficient for 25 pound of fish). Place pieces of fish in brine to soak for one hour.
Get out steam pressure canner and all other items you need. Be sure all equipment is clean and ready to use. Discard any bent or rusted ring bands. Scald lids in boiling water; keep in very hot water until time to use. Place clean jars in a kettle of very hot water.
Place pressure canner on range element, put rack into canner, and pour in hot water to a depth of 2 to3 inches (enough to keep canner from boiling dry). When jars are put in, water should rise no higher than to within 2 inches of jar tops. Cover canner loosely and turn on range element to medium-high to bring water to a boil. Keep it hot while you finish preparing fish.
After soaking for one hour, rinse well and drain for 10 minutes. Pack jars as full as possible with fish. Do not add more brine or water.
Turn heat to medium-high. Place jars on rack in canner, spaced so they don’t touch canner sides or each other. If using two layers of jars, stagger top layer on a rack placed between the layers, so the steam can circulate freely.
Before processing, you must vent pressure canner to eliminate all air inside. To do this, fasten down canner lid, leaving petcock open (or vent pipe uncovered) and let a jet of steam escape for 10 minutes.
After venting canner, close petcock (or put on weighted gauge) and bring canner to 10 pound pressure (240 degrees F). Then immediately start counting the processing time of one hour and 50 minutes, making sure pressure gauge never falls below required level – you’ll have to watch gauge constantly and regulate heating element as necessary. Do not lower pressure by opening petcock. Keep drafts from reaching canner. Watch timing and pressure carefully – fluctuating pressure during processing causes liquid to be drawn out of jars.
After processing, remove canner from heat to another range element – never to a cold surface. Canner will be heavy: be careful not to tilt it – toppled jars may not seal.
Let canner cool gradually – it will take about ½ hour; never try to speed the process under cold water. About 2 minutes after pressure has returned to zero on the gauge, slowly open petcock (or remove weighted gauge).
Allow canner to cool for about 15 minutes after opening petcock. Then remove lid by opening canner away from you so you don’t get steam in your face. Leave jars in canner 10 to 15 minutes longer – DO NOT DISTURB SEAL.
At end of cooling time, remove jars with a jar lifter. Set on a folded cloth or board – never on a cold surface. Leave enough room between jars for air to circulate. You’ll notice bubbling going on in jars – this indicates they are properly sealed and contents are still boiling under vacuum. When jars are cool, remove ring bands, if desired. To loosen a band that sticks, cover with a hot damp cloth for 1 to 2 minutes.
Test seal by pressing lid with your finger. If it stays down when pressed, jar is sealed. If lid pops back up, it is not sealed. If jar hasn’t sealed by the time it’s cool, refrigerate and use fish within a few days – if it smells OK. Store sealed jars in a cool, dark place.
DON’T DISPAIR!!!!!!!!!!!!!!!!!JARS SEAL AFTER REMOVED FROM CANNER AND
Amish Friendship Bread
DO NOT use any type of metal spoon or bowl for mixing.
DO NOT refrigerate.
If air gets in the bag, let it out.
It is normal for the batter to rise and ferment.
Day 1: Do nothing (the date on the bag is Day 1)
Day 2: Mash the bag,
Day 3: Mash the bag.
Day 4: Mash the bag.
Day 5: Mash the bag.
Day 6: Add to the bag: 1-cup flour, 1-cup sugar, and 1-cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Pour the entire contents of the bag into a NON-METAL bowl.
Add 1-1/2 cups flour, 1-1/2 cups sugar, and 1-1/2 cups milk.
From the mixture above, measure 1-cup of batter into four separate one-gallon plastic bags (one cup of batter in each bag). Keep a starter for yourself and give the other 3 to friends with a copy of this recipe. If you keep a starter you will be baking every 10 days. The bread is very good and makes a great gift. Only the Amish know how to create a starter, so if you give all 4 bags away, you will have to wait until someone gives you a starter back again to bake again.
Preheat oven to 325 degrees.
To the remaining batter in the bowl, add the following ingredients:
3 eggs 1 cup sugar
½ teaspoon of vanilla ½ teaspoon salt
1-cup oil 2 teaspoons cinnamon
½ cup milk 2 cups flour
1-1/2 teaspoon baking powder ½ teaspoon baking soda
1 large box instant pudding (vanilla, chocolate, etc)
Optional: 1-cup raisins, 1-cup nuts, 1-cup coconut
Grease 2 large loaf pans.
Mix an-additional ¼ cup sugar and ½ teaspoon cinnamon.
Dust the greased pans with the mixture.
Pour batter evenly into the pans
Sprinkle the remaining sugar mixture over the top.
Bake for 1 hour.
Cool bread until it loosens from the sides (approximately 10 minutes)
Turn into serving dish.