Comments on: BettyQ’s “Tuscan Style” Salmon Sardines

By: Lakapati

Lakapati — Sat, 07 Sep 2013 04:54:33 +0000

Hi MM! I’ve been going nuts trying to find out where I can learn how to can and where to get canning supplies here in Manila. Can you help me?

I plan to can roasted tomatoes during the summer and make tons of pickles and more. :)

By: rosedmd

rosedmd — Tue, 06 Aug 2013 07:41:06 +0000

help Bettyq., do you know a good dimsum place here in vancouver?

By: betty q.

betty q. — Tue, 06 Aug 2013 03:02:43 +0000

Thea…go on line and follow the manufacturer’s instructions for different altitudes. I process my sardines for 100 minutes. Vinegar is also added to soften the bones of the fish. BUt I use boneless salmon for most of it but since I like the collar and the belly, fins and all, I find that it gets softened without vinegar just the same.

By: Thea

Thea — Tue, 06 Aug 2013 01:16:51 +0000

hi Betty q and market man! How many minutes in the pressure cooker? Can I add vinegar to the recipe? ????

By: rosedmd

rosedmd — Mon, 05 Aug 2013 15:26:15 +0000

Yes I moved here. I saw boxes of jars with those lids from the place I go to. I even met alady whose been bottling her vveggies for years.
It would be nice to meet you.

By: betty q.

betty q. — Sun, 04 Aug 2013 06:21:18 +0000

hey Charly….if you catch a white chinook, turn them into this canned salmon sardines as well. White chinooks are highly prized by the aboriginals for their high oil content. I was told by my friends here that they turn them into something like butter which I have yet to try.

By: betty q.

betty q. — Sat, 03 Aug 2013 21:10:54 +0000

Oh, dear, Footloose…. this gardening has taken over my life the past few months since spring that i have been out of touch for so long don’t even have time to google anything so didn’t even know about it!

Thanks for the rain dance suggestion! I must say it worked! Now, need a few more days of rain followed by sunshine but not too hot hopefully and those mushrooms will surely wake up!

Rose…are you the one who moved here? if you are, I have a motherload of jars! Come on over or I will meet you and give you a few dozens. All you need to buy is the snap lid for what the jars come with are the rings. I prefer to use the salmon jars or what they call 250 ml. wide mouth. If you buy it at stores it comes with the snap lids and the rings. 250 ml. Jars is just enough to finish in one sitting for both my husband and myself. My youngest son can chow down the whole contents of the 250 ml. bottle.

I also do have a mother load of 500 ml. jars which I use for pickling dill cukes. if you are into dill cukes, I can take you to the farm where the farmer lets me pick those tiny cucumbers. My boys prefer the cornichon size and not many produce stores carry them so I have resorted to going directly to the farmer!

By: rose

rose — Sat, 03 Aug 2013 07:27:49 +0000

BettyQ, it rain for awhile today.. i hope you’ll get wild mushrooms.what kind of jars should i use for this? i saw alot of jars with those assembled lids.

By: GerryT

GerryT — Fri, 02 Aug 2013 11:05:18 +0000

Ty for sharing MM & BettyQ… makes me cringed when footloose mention the “pressure cooker”.lol. Will surely try this recipe:)

By: Footloose

Footloose — Fri, 02 Aug 2013 03:21:15 +0000

BettyQ, perhaps we should not encourage readers of this blog who reside South of the 49th parallel north to look into pressure cookers just now. There are reports that people who have as much as googled pressure cooker have received friendly visits from agents of the NSA. Not as stupid as crazy but those whom the gods wish to destroy they first make mad.