Canning

So what have I been doing last weekend? I canned antipasto, Bangus in Olive Oil and Salmon in Olive Oil.

Canning of Antipasto was something I learned from a friend's friend and the Bangus and Salmon were just something I thought could be done after observing that they're sold in stores. Oppss, just the bangus. The salmon was something suggested by another friend. The antipasto recipe will follow very soon.

Processing food is not something you should dread as long as you're following the instructions properly. One thing I found out is you can only can freshly cooked food. Make sure that you boil the jars with the food in them for over 20 minutes. Especially with the Bangus and the Salmon, make sure that the mouths of the jars are free from oil drippings when putting fish in the jar before putting the lids on. You will definitely have a hard time sealing the lids if you don't wipe the oil drippings.