NO. 2 (1921) REMARKS ON CANNING III 



be used for the large fat sardines in the best of condition, as found 

 in the West Coast between (roughly) August and January after the 

 high feeding provided by the south-west monsoon. These fish 

 are large, 8 to 12 to the quarter can, of delicate flavour, and so fat 

 that though canned without oil, a table-spoonful of oil may be 

 found in the can when opened after processing. All the usual 

 operations including frying, are gone through ; the only difference 

 is that neither oil nor spices — except black pepper — are packed 

 with the fish. 



162. Sardines in curry. — This method is largely in use in Bey pore 

 as a substitute for sardines in mustard sauce (much used in 

 America) and consonant with Indian tastes. The particular 

 mixture is left to the canner's choice, but oil must be freely added, 

 according to the character of the fish, and the mixture should be 

 placed between the layers. 



163. Sardines in mustard sauce. — This is a favourite American 

 method ; the particular recipe for the sauce must be left to the 

 canner, but it should be thin, like catsup (ketchup) and consist of 

 good ground mustard, cloves, turmeric, chillies, bay leaf, etc., 

 ground together and mixed with (tarragon) vinegar. 



164. Sardines in tomato sauce. — This is a favourite recipe in 

 America and is also followed in India. The sauce is used instead 

 of oil though a small quantity, say, I to 2 oz. of fine pure oil or 

 butter per pound or pint of sauce, may be added, 



A good recipe for the sauce is as follows : — 

 Ten pounds fresh tomato, 2 oz. of salt, 5 oz. onions, a few cloves 

 and bay leaves ; boil for two hours in an enamelled pan and 

 strain through a fine sieve. This may be used at once, but if 

 prepared when tomatos are abundant or not at once required, it 

 may be sealed air tight in large tins, and processed at about 

 220° F. for from 20 to 30 minutes for pints and quarts respectively. 

 Being a fluid, the processing is more rapid than with solids or 

 semi-solids, owing to the setting up of convection currents. If a 

 temperature of 220"^ F. is not possible (owing to want of pressure 

 steam retorts) a longer processing at boiling temperature will 

 suffice. 



Other recipes are available in various text-books. 



165. All canned sardines except 'plain sardines' are the 

 better for keeping in stock for some months since the various 



