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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)