canned fish

Categories
Canning
Preserving
Fish
Yield
1 Recipe
MeasureIngredient
  Fish
  Water
  Salt
  Vinegar

Completely skin and dress large Buffalo or Carp or any fine boney fish. Cut around the fish to fit into pint jars, add ½ tss. salt, ½ ts. vinegar, and enough water to fill jar. Clean top of jar, place liids on and screw up as tight as you can. Process 90 minutes at 15 lbs. pressure.

When ready to use, drain off liiquid and throw liiquid away. Beat 2 eggs, add flaked fish and cracker crumbs, form into patties, roll in corn meal and fry in fat.

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