Short Lead Time for canned tuna in salal sauce for Mozambique Manufacturer
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This is a brief overview of how I can my smelt.
Recipe per PINT:
2 tbsp of Virgin Olive Oil
2 tbsp of Water
1 1/2 tsp of Liquid Smoke
1/2 tbsp of Vinegar
OPTION: Replace liquid smoke with 1 tbsp (per pint) Dijon mustard
Cut recipe in 1/2 for half pints
Brine smelt in 1 cup canning salt for every gallon of water used, brine for at least an hour
Cook both 1/2 pints and pints 100 minutes at 10 psi, but adjust for altitude (see your manual)
All canners are different, so read your manual
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By Page from Thailand - 2015.05.13 17:00
The goods are very perfect and the company sales manager is warmful, we will come to this company to purchase next time.
By Laurel from Jersey - 2016.09.28 18:29