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| Hello, everyone. I've looked in my Ball Complete book, the NCHFP website, and searched the Harvest Forum, but I can't find the exact answer to my question. Any assistance would be appreciated. I caught some flounder yesterday and made fish stock last night with the head and de-fileted bone to the tail. I'm looking to can the stock, minus the head and bones. Some small bits of meat may be present in the stock, but I'll be straining everything else. Before I strain, heat up, and begin setting up for pressure canning today, I need to know if I should process for the 100 minutes (quarts) required for canning fish or if there are other guidelines available for fish stock. Thanks again for your help. |
Follow-Up Postings:
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| Does anybody have the Bernardin Complete Guide? I swear I saw fish stock in there the other day but I've returned it to the library now. There is also this thread: |
Here is a link that might be useful: GardenWeb fish stock discussion
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| Thanks for linking to that thread. Since I don't want to overprocess or underprocess, I think I'll just freeze it this time. If someone does have approved guidelines, I'd love to see them! |
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- Posted by readinglady z8 OR (My Page) on Thu, Jul 25, 13 at 19:27
| Just for additional clarification I emailed Oregon State Extension's "Ask an Expert" service. Oregon State has developed and tested a lot of the fish processing information used. This is the response: We have looked at this in the past and determined that since there are no tested canning instructions for fish stock, it would have to be canned the same length of time as fish to ensure safety. Freezing certainly seems a much easier and time-saving option! -Jeanne Brandt Oregon State University Extension Service- Washington County So I guess it's definitive unless and until specific testing is done. Carol |
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| Carol, Thanks for going above and beyond. That's not the optimal answer, but at least it's definitive and makes me feel better about freezing my stock. WazzyWaz |
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- Posted by readinglady z8 OR (My Page) on Fri, Jul 26, 13 at 0:50
| Glad to do it. This time of year OSU offers a canning hotline at 1-800-354-7319. It runs 9 a.m. to 4 p.m. Monday, Tuesday, Thursday and Friday from July 15 to Oct. 11. The "Ask an Expert" service covers all Extension topics, not just canning but gardening, budgeting, wildlife, etc. I was shocked to receive an answer to my question within a couple of hours. The article below explains the service. Oregon's is the 4th busiest Extension in the nation. Also, I do have the last two Bernardin books and neither one provides times for fish stock either. Not surprising as Bernardin develops from USDA standards and data. Carol |
Here is a link that might be useful: OSU Extension Ask an Expert
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| What a great resource for Oregon residents (and for the rest of us)! The Cooperative Extension service in Delaware is fantastic for soil tests and some other services but not so robust in terms of food preservation or safety. |
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