Canned Trout

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• table salt
• 6 average sized cleaned whole trout (with heads tails fins chopped off)

Recipe

• 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 clean and sterilize the jars check for cracks etc.
• 3 pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
• 4 seal jars tight but not too tight or will crack,.
• 5 set on wire rack in cooker and add 3 inches of water.
• 6 lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
• 7 do not use quick release method. turn off stove and let cool down naturally.
• 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 make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.