09-24-2004, 01:06 PM
by fisherman
[size 1]I like to do large trout in pints cooked in a pressure cooker for 90 minutes. I clean out the guts, scale well, cut off head, tail, fins. Cut into chunks, add 1 teaspoon non iodized salt, 1 teaspoon liquid smoke, 1 teaspoon tabasco, 1 pinch garlic powder. Pack into jars adding 1/2 spices and salt on bottom of jar and the other half in the middle, fill to 1 inch below rim of jar,get out all air bubbles, seal and cook. Add vineagar to water to keep hard water deposits to a minimum. Fill with water 1/2 to 2/3 to the top of jars. Start timer when steam starts rocking the vent cover.
I have tried all different flavorings in this from tomatoe sauce, catalina salad dressing, Italian dressing, plain, chopped jalapenos. The best ones were the liquid smoke, plain with just salt, and the chopped jalpenos.
Serve at room temperature, I like mine on crackers.
(caught) [/size]
[size 1]I like to do large trout in pints cooked in a pressure cooker for 90 minutes. I clean out the guts, scale well, cut off head, tail, fins. Cut into chunks, add 1 teaspoon non iodized salt, 1 teaspoon liquid smoke, 1 teaspoon tabasco, 1 pinch garlic powder. Pack into jars adding 1/2 spices and salt on bottom of jar and the other half in the middle, fill to 1 inch below rim of jar,get out all air bubbles, seal and cook. Add vineagar to water to keep hard water deposits to a minimum. Fill with water 1/2 to 2/3 to the top of jars. Start timer when steam starts rocking the vent cover.
I have tried all different flavorings in this from tomatoe sauce, catalina salad dressing, Italian dressing, plain, chopped jalapenos. The best ones were the liquid smoke, plain with just salt, and the chopped jalpenos.
Serve at room temperature, I like mine on crackers.
(caught) [/size]