Canned Fish

By Reneeb

good for canning Pike. Just like salmon

Ingredients

• To each pint jar add:
• 1/4 t pickling salt
• 1 &1/2 t vinegar
• 1 &1/2 t ketchup
• 2 T vegetable oil

Preparation

Step 1

Fill pint jars with cut up fillets(approx 2" size).
Add ingredients to each jar.
Fill with boiled water to 1/2" of top of sealer.
Clean rims of jar and make sure to use new lids.
Tighten to just turned(not really tight).
Process in hot water bath canner at a gentle boil for 4 to 5 hours having no less than 1" of water above top of jars at all times.

The longer bath process will soften any bones, so they will easily be mashed when mixing on & will seal & prevent any bacteria from being produced also.