Ingredients

Fillet fish, leaving the skin on makes for a stronger tasting fish. Clean and scald pint jars, lids and caps. Pack fillets in jars to 1/2″ from the top. 1 tsp. salt
1 Tbsp. vinegar
Pepper to taste

Cooking Instructions

Put on caps and lids and screw down tight. Place jars in pressure cooker or canner. Pressure 2 hours at 10 lbs. pressure. Fish may be used for any recipe calling for cooked fish, such as fish cakes, croquettes, salads, dips, etC.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)