Kippered Trout

Per Pint:

2 or 3 trout, heads and tails removed, cut in lengths to leave a 2 head space in the jars. Don’t worry about the bones. This process makes them edible and very soft.

On top of the fish in each jar add following ingredients in the order listed:

½ -tsp Old Bay Seasoning )

¼ tsp salt

½ tsp liquid smoke

2 tbsp extra virgin olive oil

2 tsp soy sauce

Or 1/2 Pint

1 or 2 trout, heads and tails removed, cut in lengths to leave a 2 head space in the jars. Don’t worry about the bones. This process makes them edible and very soft.

On top of the fish in each jar add following ingredients in the order listed:

1/4-tsp Old Bay Seasoning

1/8-tsp salt

1/4-tsp liquid smoke

1 tbsp extra virgin olive oil

1 tsp soy sauce

For Pints or 1/2 pints:

Put jars in pressure canner. Bring up to 15# pressure. This will take about 40 minutes. Then process for 90 minutes at 15#. Follow these instructions precisely to avoid spoilage.

These kippers are awesome with ritz or soda crackers and a good flavorful cheese