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Sardine Style In Tomato Sauce

Ingredients (PER 8-OZ GLASS JAR OR 211 X 300 CAN:
dressed fish (bangus, tunsoy, galunggong) 170-180 grams
sauce 60 grams
composed of:
tomato sauce 37.8 grams
tomato paste 12.6 grams
corn or vegetable oil 9.0 grams
hot pepper extract 0.7 mL
salt 1.0-2.0 grams

Mix the sauce ingredients and heat to 85oC with constant stirring then add to the fish.
weighing scale plastic trays dial thermometer
chopping board colander steamer
knife salinometer heavy duty gas stove
pressure cooker, All American brand

1. Scale fish and remove the head, fins, tail and internal organs.
2. Wash fish thoroughly to remove blood and other foreign matters.
3. Cut the fish transversely to fit the size of the container. Scrape off remaining blood vessels and black visceral linings.
4. Soak fish in 60o salinometer brine (15 % salt) for 30 minutes. Drain and dry for 1-2 hours.
5. Fry fish for 30 sec to 1 min. Drain, cut and trim. (The frying process may be omitted if cans are used.)
6. Fill the cut fish into cans or glass jars.
7. Fill with the heated sauce to 1/6-inch headspace from the brim of the container.
8. Exhaust by heating the filled cans/glass jars over steam or boiling water to an internal temperature of 85oC (about 30 minutes). Seal the cans/glass jars.
9. Process in a pressure cooker or a retort for one and a half (1½) hours at 121oC (15-psig) or 2 hours at 116oC (10-psig).
10. Cool cans under running water. Allow the glass jars to air-cool down to room temperature.
11. Wash cans and jars, dry, label and store.

How to prepare hot pepper extract:
Prepare by boiling red hot peppers (siling labuyo) of known weight in water (1 part pepper to 3 parts water) until soft. Pass the softened hot peppers through a strainer to remove skins and seeds. Restore the water that evaporated.

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