Drying of Shrimps. After shrimps are boiled and peeled they may be dried. Spread on a drier of any kind and dry at a temperature of from 110°F. to 150°F. When thoroughly dry pack in dry clean glass jars or in parchment-paper lined boxes.
SALMON
Scale fish, clean and wipe dry. Do not wash. If the fish are large cut in lengths to fill the cans and in sizes to pass through can openings easily. Salmon is usually packed in No. 1 cans or in flat cans. Fill cans with fish after it has been blanched 5 minutes and cold dipped. Sterilize as other fish.
Many salmon packers lacquer the outside of their cans to prevent rusting. This is a very advisable point. The test for unsound salmon is the nose. If the contents issue an offensive odor, it is unsound. Freezing does not hurt canned salmon.
AMERICAN OR DOMESTIC SARDINES
The fish taught and used for packing domestic sardines belong to the herring family and are said to be of the same species as the sardines of France, Portugal and Spain. There are two methods generally used in canning sardines. First, when the fish are put in a sauce such as mustard dressing or tomato sauce, and secondly where they are packed in oil.
CANNING SARDINES IN SAUCE
The heads are cut off, the scales taken off and the fish cleaned. Blanch 5 minutes; cold dip; drain and pack into the cans dry. Cover with sauce, either mustard or tomato.
SARDINES IN OIL
The fish are prepared in the same manner as above described but instead of blanching them, they are put in wire baskets and immersed in boiling peanut or cottonseed oil until tender. Olive oil might be used, but is rather expensive. When cooked, they are drained, packed into cans in order, and the cans filled with olive oil. It is often advisable to salt the fish while fresh and before cooking as it improves the flavor.