Canned Fish
Ingredients:

• 1 tsp salt
• 2 tsp vinegar (white)
• 1 tsp vegetable oil (cooking)
• 2 tbsp catsup (optional)

Directions:

1. Process in pressure cooker at 10 lbs pressure for 90 minutes or boil in water bath canner for 6 hours.

Notes:

• Use any type fish necessary to complete the recipe. We use northern, walleye, bluegill, trout, crappie or what ever fish is in the freezer in the spring. Use pint jars, cut fish to stuff jars and add the above ingredients into each pint leave head room in jars.

Submitted by Jim Reed Sr.