TUNA FLAKES (CANNED)

Assemble these utensils:

kitchen scale

4-quart utility bowl

utility plate

pressure cooker

steamer or large kettle with rack

thermometer

pressure canner

timer 3 No. 2 cans

Assemble these supplies:

1 1/2 kilos lapu-lapu flesh

salt

tomato sauce (optional)

Steps in preparation:

1. Remove the viscera and scales from the fish.

2. Wash the fish well inside and out-side.

3. Soak in saturated brine for 6 to 12 hours. Wash and rinse well.

4. Steam from 15-30 minutes in a pressure cooker at 250°F. 

Cook well, but not until completely disintegrated.

5. Remove the flake of fish from the skin and bones.

6. Fill the flakes tightly into No. 2 C-enameled cans.

7. Exhaust 15 minutes at 210 to 212°F in a steam bath before sealing.

8. Process for 90 minutes at 240°F. Yield: 3 No. 2 cans.