How to Make Bottled Sardines in Corn Oil and in Tomato Sauce – Smart entrepreneur who wants to start a small business at home can easily learn on this great tips and procedure on how to make bottled sardines whether it is in corn oil or tomato sauce.
Food products like homemade sardines are sellable products that an enterprising entrepreneur can easily make at home and make money.
Bottle Sardines in Corn Oil
Ingredients and price estimates:
• 1 kilo fish in season (tawilis)
• 6 to 7 pieces laurel or bay leaf
• 60 to 70 pcs. peppercorn
• 6 to 7 pcs. red pepper (siling labuyo)
• 1 pc whole carrot, sliced thinly
• 1 pc whole pickle, sliced thinly
• 1 liter corn oil
Soaking solution (brine)
• ¼ cup salt
• 2 cups water
Equipment/Utensils
• Pressure cooker
• 8 oz. bottles with brand new caps (required to attain a two-year shelf life)
• Cups
• Measuring spoons
• Knife
• Spatula
• Chopping board
• Plastic bowl or basin
• Strainer
• Hand gloves or potholder
Procedure:
• Remove or cut the head, tails, fins, and internal organs of each fish, then wash them.
• Dissolve the ¼ cup of slat in cups water to make 10 percent salt solution (brine). Stir.
• To preserve the fish, soak them in the slat solution for 15 minutes. This will was out the blood and fishy odor. Drain afterwards.
• Arrange the fish in sterilized glass bottles. If the fish are small, put 8 pcs per bottle; if they are slightly bigger, put 6-7 pcs.
There are two ways to sterilize the bottles:
• Wash them thoroughly. Let dry. Then put the bottle inside the oven at 100 degrees Centigrade for 5-10 minutes
• Wash them thoroughly. Put them in a casserole and let boil. Then let dry.
In every bottle, place 1 pc bay leaf or laurel, 10 pcs red pepper or siling labuyo, 1 pc of sliced carrot, and 2 pcs of sliced pickle. Use a knife or the end of the spatula to insert the carrots into the bottle. Inserting the knife also releases air bubbles form the bottle.
Pour the corn oil up to the brim of the bottle.
Half-seal and put the bottle over the metal wire wrap inside the pressure cooker. Pour water up to half the height of he bottles. Start at a high temperature to immediately heat the bottles. Adjust the temperature once the pressure cooker “whistles.” Pressure-cook for 30 minutes.
The repeated pressure-cooking process is done to completely release remaining air bubbles in the bottles and thus prevent corrosion of the bottle caps. It is also meant to precook the fish and to produce a vacuum inside the bottle for a longer shelf life.
After 30 minutes, take out the bottles form the pressure cooker. Use hand gloves or potholder. Since eater evaporated, add water inside the pressure cooker to last for one-and-a-half hours. Seal the bottle fully and cook in the pressure cooker for one and a half hours under a pressure of 10 psi. This is done to soften the bones of the fish.
Cool the jars in an inverted position. This is to make sure that the caps are not leaking. After 24 hours, wash the bottle with soap and water. Wipe them dry.
Bottle Sardines in Tomato Sauce
Ingredients:
• 1 kilo fish in season
• 1 pc whole pickle, sliced thinly
• 60 to 70 pcs peppercorn
• 1 pc whole carrot
Soaking solution (brine)
• ¼ cup salt (61.2 g)
• 2 cups water
Packing sauce
• ½ cup (120 ml) corn oil
• 1/3 cup (180 ml) vinegar
• 1 pack tomato paste
• 200 ml water
Equipment/Utensils:
• Pressure cooker
• 8 oz. size bottle with brand-new metal caps (this is required to attain a two-year shelf-life)
• Cups
• Measuring spoons
• Knife
• Spatula
• Chopping board
• Plastic bowl or basin
• Strainer
• Hand gloves or potholder
Procedure:
• Follow the same procedure as in the preparation of sardines in corn oil; only don’t pour the corn oil. Instead, pour the mixture of oil, vinegar, water and tomato sauce or paste.
• Tomato paste is easier than tomato sauce because it is concentrated. If tomatoes are in season (and therefore cheaper), you may use fresh, sliced tomatoes.
Entrepinoy Bank looks forward that your entrepreneurial venture is on the road to success.
Source: Entrepreneur magazine
is the bottle of sardines inside the pressure cooker is closed or open?