Canned Trout

Recipe by Serena 485247
READY IN: 2hrs 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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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