Assemble these utensils:
kitchen knife
cutting board
2-quart utility bowl
set of measuring cups
set of measuring spoons
pressure canner
large kettle or steamer with rack
2 No. 2 cans
Assemble these supplies:
2 medium-sized bangus
4 tablespoons tomato sauce
2 tablespoons oil
dash of salt
1 teaspoon mono sodium glutamate (MSG)
Steps in preparation:
1. Wash and scale the fish.
2. Cut off the fins and heads. 3. Open the soft belly to remove the viscera, blood, kidney, and peritoneum with the aid of a brush and running water.
4. Wash the dressed fish thoroughly.
5. Cut into can-length sizes on a cutting board prepared for the purpose.
6. Wash and soak in concentrated brine solution for 10 to 20 minutes depending on the size of the fish. Wash and rinse well with plain water.
7. Pack in cans.
8. Exhaust for ten minutes at 180°F.
9. Add 2 tablespoons each of hot concentrated tomato sauce and 1 tablespoon refined oil and 1/2 teaspoon MSG in each can.
10. Seal completely.
11. Process for 120 minutes at 10 lbs. pressure (240°F).
12. Cool the cans immediately in running water.
13. Dry and label properly. Yield: 2 No. 2 cans.
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