Salt - Use only sea salt or dairy salt in the jars, other salt is okay for
the brine solution Water.
Prepare Ball brand or Kerr brand jars
and closures according to instructions found in Canning Basics.
fish well, fillet and remove larger bones. Make sure all of the skin and
all the kidney (Black strip inside body cavity )is removed. Wash well and
put into the brine solution: Dissolve 1 cup salt in 1 gallon water to make
Cut fish into chunks -about 1" to 1 1/2" pieces. Let soak in brine 1
hour. Drain for 10 minutes. Only process in half-pints or pints. Pack fish
into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to half-pint
and 1 Teaspoon salt to one pint jars.
Do not add liquid to jars. Wipe jar
rims clean. Screw lids down evenly and firmly just until a point of
resistance is met - fingertip tight.
Process half-pints and pints 1 hour
and 40 minutes at 10 pounds pressure in a steam-pressure canner. May take
more time or higher pressure if at higher altitude, a canning guide should
A Great recipe from "Trapper"