Canned Fish

Fillet fish, leaving the skin on makes for a stronger tasting fish. Clean and scald pint jars, lids and caps. Pack fillets in jars to 1/2" from the top. 1 tsp. salt 1 tbsp. vinegar Pepper to taste
Put on caps and lids and screw down tight. Place jars in pressure cooker or canner. Pressure 2 hours at 10 lbs. pressure. Fish may be used for any recipe calling for cooked fish, such as fish cakes, croquettes, salads, dips.