Canned Rainbow Trout
How to can or bottle trout
Equipment
- Canning Pressure Cooker
Ingredients
- .5-3 Rainbow Trout per pint bottle, depending on size
- 1 tsp Salt per pint
- 1 tsp Butter or Olive oil per pint, optional
- Pint Mason Jars
- Lids
- Rings
Instructions
- Fillet fish and remove skin for best looking results, or leave skin and bones on for most nutrition
- Clean and sterilize bottles, lids, and rings
- Add trout, salt, and olive oil or butter to the jar. Pack dry while the jars are still hot up to 1 inch below the top of the jar.
- Follow the instructions for your specific pressure cooker for adding water and bringing your canning pressure cooker up to pressure.
- Cook at 10 lbs pressure for 1 Hour and 40 minutes. Adjust pressure for your elevation if needed according to the instructions in your pressure cooker.
- Follow your pressure cooker's instructions for releasing pressure safely.
- Allow to cool at room temperature, then wash and label your bottles.