Prep 1 hr
Cook 2 hrs
I have not tried it, but if you have a fisherman in the house, you may want to!
- 2 lbs fresh fish, boned and skinned
- 6 large tomatoes
- 2 garlic cloves
- 2 teaspoons sugar
- 1⁄2 teaspoon celery salt
- 1 dash cayenne
- 4 cups peeled and cubed potatoes
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped pimiento
- 3 slices bacon, crisp cooked, drained and crumbled
- 1 tablespoon lemon juice
- Cut fish into 1 in pieces. Soak 1 hour in a brine solution made of 8 cups water and 1/2 cup salt. Drain fish. Combine 3 cups water, tomatoes, garlic,sugar,1 teaspoon salt,celery salt,and a dash of cayenne. Cover and simmer 20 minutes. Add remaning ingredients. Bring to a boil, cook just to heat vegetables. Add Fish. Pack into hot jars, leaving 1 inch head space. Adjust lids. Process in pressure canner, at 10 pounds, pints and quarts 100 minutes.