FISH BALLS (CANNED)

Assemble these utensils:

kitchen scale

liquid measuring cup

set of measuring spoons

skillet or frying pan

meat grinder

2-quart utility bowl

tablespoon

pressure canner

steamer or large saucepan with rack

thermometer

timer

2 No. 2 cans

Assemble these supplies:

1 kilo fish meat (talakitok, lapu-lapu

or apahap will do)

1/2 cup milk

1/2 cup fish broth (made by simmering

the fish bones in a little water for 1 hour)

3 tablespoons flour

1 tablespoon patis

nutmeg to taste

pepper to taste

ginger to taste

hot oil for frying tomato sauce, optional

Helpful Hint:

For salmon style, follow the above directions but replace the oil and tomato sauce with equal amounts of hot water.

Steps in preparation:

1. Put the meat through a 1/8" hole meat grinder. Use all the meat that can be scraped from the bone.

2. Mix together the following ingredients until smooth- milk, fish broth, flour, patis, nutmeg, pepper, ginger and tomato sauce.

3. Mix in the ground fish.

4. Make the paste into balls about 1 inch thick.

5. Fry the balls in hot oil at 375°F for 30 seconds to 1 minute or until a light brown in color.

6. Fill balls into 2 cans with hot fish broth or a light tomato sauce.

7. Exhaust at 180°F for 10 minutes.

8. Process for 90 minutes at 240°F.

9. Store and cool.