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Canning Fish

This is a good recipe for boney fish or fish that you otherwise
wouldn't keep, such as northern or grass pike. Lake trout doesn't
need to be scaled but whitefish, walleye or pickerel and pike do.
Fish will keep 2 to 3 years and tastes just like canned salmon.

Remove entrails, head, tail and fins and wash fish. Cut fish into
2 inch chunks. Place pieces in washed and dried 1 pint jars.

To each jar add

1 tbsp tomato soup
1 tbsp white vinegar
1 tsp salt

Put lids on loosely. Place in pressure cooker and process 1 hour
15 minutes at 15lb pressure. Tighten lids immediately after removing
from cooker.

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