Searching through the internet on ways to make sardines in jar or can, I found several methods which you can try doing at home.
METHOD #1 Using Bangus (Milkfish) – Filipino
- bangus – 100 gramo laki
- sarsa ng kamatis – 4 na kutsara
- langis na panluto – 2 kutsara
- asin – 1/2 kutsarita
- betsin – 1/3 kutsarita
- siling malaki – 2 hiwa
Paraan ng Paggawa:
- Kaliskisan ang isda, alisan ng lamang-loob, hasang at mga palikpik at buntot.
- Hiwahiwain ang isda ayon sa laki ng lata. Alisan ng maitim na balot ang loob ng tiyan. Hugasan at patuluin.
- Ayusin sa lata.
- Pasingawan ang lata nang 20 minuto para maalis ang tubig sa isda.
- Alisin ang tubig sa loob ng lata. Ilagay ang mainit na kamatis at lahat ng sangkap.
- Sarahan ang lata, isalang sa init sa 240′F nang isa’t kalahating oras.
- Upang hindi lumabis ang luto, ilagay agad ang lata pagkaluto sa umaagos na tubig.
- Punasan ang pinalamig na lata.
- Ang mga inalis na bahagi ng isda ay magagamit sa paggawa ng pinulbos na isda, concentrate o fish curls.
Making Home-made Sardines in Jar or Can
There are more than twenty varied fish species, sold as sardines worldwide. To say that canned sardines are popular is to say nothing about sardines. They are so popular, that their population has decreased considerably due to commercial fishing. They comprise one of the first world canned food, and they are the first canned fish food.
For canning, most varieties of fish need not be skinned. If the fish is very large and coarse, the large back fin may be cut out and the backbone removed, but with most varieties this is unnecessary. Cut off the head and tail, being careful to leave no more meat than necessary on the parts removed. Remove the entrails and the dark membrane that in some fish (e.g., mullets) covers the abdominal cavity. Thoroughly clean the inside. The head may be cleaned and used for fish chowder.
- Herring, etc. (approximately six inches long)
- 1-cup water
- 3 tbsp mustard
- 1 tsp canning salt
- 1 tsp lemon juice
- If you are using herring or other fish that is over 6 inches long, it is best to scale the fish. Remove heads and viscera.
- Pack the fish into your canning jars.
- Make a mixture of the following: 1-cup water and 3 tablespoons of mustard.
- Mix well and pour into the glass jars, containing the fish.
- Add to each jar 1 teaspoon of canning salt and 1 teaspoon of lemon juice.
- Cover all of this with the vegetable oil, leaving about 1 inch space from the top of the jar.
- Cook in a pressure cooker for seventy minutes at 15-pound pressure.
Ingredients: Herring or Sardines
- Remove the fish from the brine where it has been placed in order to draw out all the blood and to harden the texture of the fish.
- Drain well. Cut into can lengths.
- Place fish in a piece of cheesecloth or in a wire basket and blanch in boiling water from three to five minutes. Three minutes for the soft flesh fish. Fish with a firmer flesh require 5 minutes blanching. The blanching removes the strong fish flavor and cleans the outside of the fish.
- Cold-dip the fish by plunging into cold water immediately. This makes the flesh firm.
- Pack in hot jars or cans to within ½ inch from top. Add 1 teaspoonful salt per quart. Put on a good rubber and partially seal the jar, completely seal tin cans.
- Place jars or cans in canner and process in boiling water for three hours. Three hours sterilization will insure the keeping of all varieties of fish, providing fresh products are used and the blanching and other work is carefully done. If canning with a steam-pressure canner or a pressure cooker sterilize for one hour and a half under 10 to 15 lbs. pressure.
- At the end of the sterilizing period cool the jars quickly after sealing completely. The tin cans may be cooled by immersing them in cold water.
Sources: harvestfields.ca, ro11.dost.gov.ph, pictures from titomike.com, philippinebusiness.com.ph