Cook vegetables, fat and seasonings until vegetables are half done.  Pack hot in cans and sterilize same as all other fish.  When the chowder is opened, heat and add milk according to taste.

FISH ROE

For canning be sure to use roe of freshly caught fish and only such roe as is known to be good to eat.  The roe of some fishes, such as the garfish, is not eaten.

Clean the roe by removing the shreds and strings adhering to it and wash well in cold water, being careful not to break the roe.  Soak for 2 hours in a brine made of 6 quarts of water and 6 ounces of salt.  Drain and pack in hot glass jars or enameled tin cans.  Can for the same length of time as other fish.

OYSTERS

Be sure all oysters that are to be canned are absolutely fresh, have not “soured” and contain no spoiled oysters.  Oysters are opened by hand.  All oysters should be rejected that have partly open shells, as this is a sign that the oyster is dead and consequently not fit to eat.

Rinse the oysters to prevent any pieces of shell or grit from getting into the cans.  Blanch 5 minutes.  Cold-dip.  If the canned oysters are to be sold it is required by law to mark on each can the net weight of solids or meat exclusive of liquids.

There have been a number of standard grades of oysters recognized on the Baltimore market.  They are given as follows:  “Standard Oysters” (four kinds).

No. 1 cans, containing respectively 11/2, 3, 4 and 5 ounces of meat, after being processed in the cans.

No. 2 cans, containing respectively 3, 6, 8 and 10 ounces of meat.

“Select” and “Extra Select” Oysters contain respectively 6 ounces and 12 ounces for No. 1 and No. 2 cans.  The above are the net weights of meats only that have been drained over a strainer with a wire bottom of 1/2 inch mesh.  These are the only grades that have so far been recognized by the trade.  An even balance scale, with one platform for graduated weights and another for articles to be weighed, is used to weigh oysters or clams.  It is suggested that those who are going to can clams or oysters find out from their prospective customers just what requirements are as to weights and then make their pack meet the occasion.  Under no circumstances is it advisable to make any misstatements or misbrand in any respect.

After oysters have been packed in the can, fill with boiling brine made of 5 quarts of water to 1/4 lb. salt to within 1/2 inch from top of can.  Sterilize as other fish.

CLAMS

If clams are received in a muddy condition, it is advisable, though not necessary to wash them before opening.  After opening, discard broken or discolored clams.  Do not can any clams unless absolutely fresh.  Blanch.  Cold-dip.  Weigh out the amount of solid meat, after draining, that is to go into each can.  Weigh and label just as oysters are weighed and labeled.