9. Add 1 teaspoonful salt per quart. Add no liquid.
10. Partially seal glass jars. Completely seal tin cans.
11. Process 3 hours in hot water bath outfit. Process 1½ hours in steam pressure (10 to 15 lbs. pressure).
12. Remove from canner. Seal glass jars. Cool quickly as possible.
BAKED FISH
Prepare and bake fish same as for table use until half done. Pack in hot jars, add salt and sterilize three hours in hot-water-bath outfit or 1½ hours in steam pressure or pressure cooker, 10 to 15 lbs. pressure.
ANOTHER FORMULA FOR MISCELLANEOUS FISH
Rub the fish inside and out with a mixture made as follows: to 50 pounds fish, mix 2½ pounds salt, 2½ pounds brown sugar and 2½ ounces saltpeter. Let the fish stand in a cool place for 48 to 60 hours with the mixture on, then wash and drain. Fill into glass jars or enamel lined tin cans and add the following sauce until cans are nearly filled: ¼ pound whole black pepper, 1½ pounds salt, 1 pound of onions chopped fine, ½ ounce bay leaves, ¼ pound whole cloves, 2 quarts cider vinegar and 25 quarts of water. Soak the pepper, cloves and bay leaves for 48 hours in the vinegar. Put the water, salt and onions in a kettle. Bring to a boil and cook 30 minutes, then add the vinegar and spices. Let boil for one minute. Strain and it is ready for use.
Sterilize for 3 hours in hot-water-bath outfit.
Sterilize for 1½ hours in steam pressure or pressure cooker (10 to 15 lbs. pressure).