Canned Trout

1. 1

   Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.

2. 2

   Clean and sterilize the jars check for cracks etc.

3. 3

   Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.

4. 4

   Seal jars tight but not too tight or will crack,.

5. 5

   Set on wire rack in cooker and add 3 inches of water.

6. 6

   Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.

7. 7

   DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.

8. 8

   Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn't pop put in fridge for use.

9. 9

   Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.

No additional tips available.