Ingredients

The following ingredients have 4 Servings
  • 6-8 pounds fish (Kokanee, Salmon, Trout)
  • ½ teaspoon pickling salt (per half pint jar)
  • 1 teaspoon white vinegar (per half pint jar)

Instruction

  • Cut off head and tails of fish. Cut into chunks that will fit into your jar. Plan on leaving at least 1 inch of headspace in jar. For half-pint jars cut pieces into 1 ½ inches
  • Add vinegar and salt to each jar
  • Add cut fish to each jar. Leave bones and skin intact.
  • Wipe jars with a clean cloth
  • Add lid and ring
  • Place jars in a pressure cooker filled with 4 inches of water
  • It is okay to double stack as long as you have a divider between each stack
  • Place lid and lock lid into place.
  • Make certain stem vent is uncovered
  • Turn heat on high until pot begins to steam. Once steam is at a steady stream, set timer for 10 minutes. Allow steam to continue to vent during this time.
  • Add cover to stem vent. The pressure will begin to climb. Once you hit 10 pounds of pressure (or your pressure for your elevation - see chart below) turn heat down and maintain the pressure for 100 minutes.
  • After 100 minutes, turn off heat and leave pressure cooker alone and do not remove vent cover until the pressure has fully returned to zero
  • Remove jars and place on a cooling rack and let jars rest until fully cooled (8 - 12 hours)
  • Remove rings and check to make certain jars are sealed. Wash jars with warm soapy water. Add date and label contents. Store in a dry, cool place