Canned Trout - cooking recipe

Ingredients

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

Preparation

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.