ontain 41/2 oz and 9 ounces of meat
respectively. It is unsafe to put in more meat than above directed,
for it might cake and become solid when processed.

Add a very mild brine to within 1/2 inch from top of can. For the brine
use 1 teaspoonful salt to 1 quart of boiling water. Sterilize.

Dry Pack. Handle same as above, except do not pour into the cans any
brine. The fish is packed in the cans and processed as follows without
the addition of any liquor.

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 deg.F. to 150 deg.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.

CRAB MEAT

Put 5 gallons of water in a large kettle. Add 1/4 lb. of baking soda to
it. When boiling vigorously throw the live crabs in it and b