Canned Trout

"Not ready to use that trout your man brought home? Here is the solution."
 
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photo by Serena 485247 photo by Serena 485247
photo by Serena 485247
Ready In:
2hrs 5mins
Ingredients:
2
Serves:
6-8
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ingredients

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

  • Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
  • Clean and sterilize the jars check for cracks etc.
  • Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
  • Seal jars tight but not too tight or will crack,.
  • Set on wire rack in cooker and add 3 inches of water.
  • Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
  • DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.
  • 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.
  • Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.

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Reviews

  1. I have been making canned Trout for years and DH loves it. I add 1 TBS Kraft Catalina dressing and a dash of Tabasco sauce to each jar before processing. Try it! You will like it.
     
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RECIPE SUBMITTED BY

I Love to cook. I started first by getting all of my moms old family recipes and then my favorites continued by passed on recipes of friends and old co workers and I put them all in the computer ONE BY ONE in catigories, tedious but worth it cause now I have THE best cookbook ever. Almost every recipe in my book is tried and true. Now I have a new book I am making myself. I am trying out the Pressure Cooking arena and the Canning also. I hope to learn a lot.
 
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