Canned Sardines or Herring in Tomato Sauce
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Comments:	Canned sardines are nutritious and healthy food, since cold-water fish, such as sardines, contain the highest amounts of heart-healthy omega-3 fatty acids, phosphorus, iron, potassium, vitamin B6, niacin, protein and calcium. They do not loose these healthy components in the process of canning. If you are using herring or other fish that is over 6 inches [15 cm] long, it is best to scale the fish.

Approximately 6-inch [15-cm] long sardines 1 cup [250 mL] water 3 tablespoons [45 mL] mustard Canning salt Lemon juice Vegetable oil http://travel.syl.com/cannedsardineshowtomakeandwheretouse.html

Remove heads and viscera. Pack the fish into canning jars. Well mix together water, mustard, 1 teaspoon [5 mL] canning salt and 1 teaspoon [5 mL] lemon juice. Pour into the glass jars containing the fish. Add to each jar 1 teaspoon [5 mL] canning salt and 1 teaspoon [5 mL] lemon juice. Cover all of this with vegetable oil or tomato sauce, leaving about 1 inch [2.5 cm] space from the top of the jar. Cook in a pressure cooker for 70 minutes at 15-pound pressure. Sardines can also be canned in sauce. Cut off the heads, take off the scales and clean the fish. Blanch 5 minutes, cold dip, drain and pack into the cans dry. Cover with mustard or tomato sauce.