Title: Canned Fish
Categories: Canning Preserve Fish
Yield: 1 Recipe
Completely skin and dress large Buffalo or Carp or any fine boney fish. Cut
around the fish to fit into pint jars, add 1/2 tss. salt, 1/2 ts. vinegar,
and enough water to fill jar. Clean top of jar, place liids on and screw
up as tight as you can. Process 90 minutes at 15 lbs. pressure.
When ready to use, drain off liiquid and throw liiquid away. Beat 2 eggs,
add flaked fish and cracker crumbs, form into patties, roll in corn meal
and fry in fat.