Best Canned Trout Recipes

Canned Trout image

Provided by Serena 485247

Categories Trout

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 2

table salt
6 average sized cleaned whole trout (with heads tails fins chopped off)

Steps:

Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
Clean and sterilize the jars check for cracks etc.
Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
Seal jars tight but not too tight or will crack,.
Set on wire rack in cooker and add 3 inches of water.
Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.
Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn't pop put in fridge for use.
Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.

Nutrition Facts :

Aunties Canned Trout image

Provided by JoSele Swopes

Time 2h15m

Number Of Ingredients 5

1/2 tsp salt, top or bottom of jar makes no difference.
1 Tbsp cooking oil per jar
1 1/2 Tbsp vinegar
2 1/2 lake trout per jar
10 POUND PRESSURE ON PRESSURE GUAGE

Steps:

1. 10 POUNDS OF PRESSURE FOR 1 HOUR AND 15 MINUTES. Consult your canning book for specific directions, since different canners have slightly different instructions. However, 10# and 90 minutes has worked for any kind of cooker I've ever used.
2. Method to can trout[freshwater]. Scale; gut; cut off heads and tails and fins. You can can in pints or quarts. A pint jar will hold around 2 1/2 cleaned fish[8" to 10"]. A quart will hold 4 1/2 +-. Yield--- pints= about 6/8 fish cakes, and a quart 12 to 15, depending on how big you make them.
3. Ease the skin off and lift out the backbone if you want, all tho neither are necessary since the bones cook to mush in the canning process.
4. Pint jars- 1/2 teaspoon of salt, cooking oil, vinegar then pack jars. Be absolutely sure to wipe off the top of jars. Quart jars- 1 teaspoon salt, then pack the cooker.
5. Make sure your pressure cooker is safe. A 22 quart cooker will hold 16 pints or 7 quarts. The next size down is the 16 quart cooker[I think] and will hold 7 quarts or 7 or 8 pints. When the pressure gets to 10 pounds cut heat so the jiggler jiggles 2 to 3 times a minute. Cook for 1 hour and 15 minutes. Take off of fire and let pressure reduce on its own. Remove lid and jars, then tighten one more time. And keep your fingers off of the lids. I repeat, Put your hands in your pocket. You'll hear them sea, they will pop when they seal.. If there are any that do not seal just put in the refrigerator and use them first...