Home Canned Fish Stew

I have not tried it, but if you have a fisherman in the house, you may want to!

• Ready In: 3 hrs
• Yields: 5 pints

Ingredients

• 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

Directions

1. 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.