Aunties Canned Trout
- 1/2 tsp
- salt, top or bottom of jar makes no difference.
- 1 Tbsp
- cooking oil per jar
- 1 1/2 Tbsp
- 2 1/2
- lake trout per jar
10 POUND PRESSURE ON PRESSURE GUAGE
Scale; gut; cut off heads and tails and fins. You can can in pints or quarts.
A pint jar will hold around 2 1/2 cleaned fish[8" to 10"].
A quart will hold 4 1/2 +-.
Yield--- pints= about 6/8 fish cakes, and a quart 12 to 15, depending on how big you make them.
Quart jars- 1 teaspoon salt, then pack the cooker.
The next size down is the 16 quart cooker[I think] and will hold 7 quarts or 7 or 8 pints.
When the pressure gets to 10 pounds cut heat so the jiggler jiggles 2 to 3 times a minute. Cook for 1 hour and 15 minutes. Take off of fire and let pressure reduce on its own. Remove lid and jars, then tighten one more time. And keep your fingers off of the lids. I repeat, Put your hands in your pocket. You'll hear them sea, they will pop when they seal..
If there are any that do not seal just put in the refrigerator and use them first...