It's Monday, so you know what that means: Midwest Cookin!
I got a food dehydrator for Chrimbus, which got me thinkin about cannin, and I thought, well, maybe if I could find some good classic cannin recipes in the Midwest Cookin compendiums, maybe next Fall I'd try cannin for myself.
Then I came across this recipe.
Now, I don't have a very strong stomach in the mornin, so I'm tryin hard not to imagine in too greata detail just what this would taste like (I'm not buyin the "Tastes Like Salmon" horsefeathers in the recipe's title). Warnin to our readers with weak mornin tummies like me: save this one for after lunch, or if you need an excuse to get out of work/school.
I'm gonna try and write this now without pukin.
1/2 tsp sugar
1/2 tsp salt
1 Tbsp vinegar
1/2 tsp butter (Not oleo? Booooo)
1 Tbsp catsup (Mmmm...butter and catsup. So classy!)
Bullheads, or other fish, cut in pieces (The church cookbook where I found this recipe was made with this weird old-timey typeface so at first glance I read this ingredient as "Buttheads")
Put in pint jars. Process 90 minutes at 15 pound pressure. Serve with vinegar like salmon. (That's it?!? No further instructions? Ugh...I keep picturin the pinkish mess of this, jarred under an inch of dust, sittin on the back of a basement shelf somewhere in Evansdale, Iowa. I don't know about you, but I haven't come across a whole lot of salmon served "with vinegar". Since this is Midwest Cookin, I'm sure the author's intention wasn't to serve this with a wasabi-infused sake vinegar. I will presume, based on my studies, that the intended vinegar is one of two kinds which grace the pantries and recipe cards of Midwest cooks: cider vinegar and white vinegar. Maybe the recipe means malt vinegar, like with fish n' chips? Regardless, the verdict is: YUCK.)