Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Canning, Preserves, Etc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fish
1 ts Salt
1 tb Vinegar
Pepper -- to taste
Fillet fish, leaving the skin on makes for a stronger tasting fish.
Clean and scald pint jars, lids and caps. Pack fillets in jars to
1/2" from the top.
Mix together salt, vinegar, and pepper. Pour over fish. Put on caps
and lids and screw down tight. Place jars in pressure cooker or
canner. Pressure 2 hours at 10 lb pressure. Fish may be used for any
recipe calling for cooked fish, such as fish cakes, croquettes,
salads, dips, etc.
