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.
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