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Canned Jack Fish Recipe

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This recipe for Canned Jack Fish is from The Quaghebeur Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh jack fish
Per pint
1/4 cup tomatoe soup
30 ml vinegar ( 2 tbsp.) vinegar
1/2 tsp salt
May add onion slice or large bay leaf
Directions:
Directions:
Remove scales of the fish
Remove the skin
Remove the large back bone if the fish is extremely large , no need to worry as no one catches large jack fish except for Cole!
Do not worry about the small bones as the vinegar softens them and they are a source of calcium
Pack cut up pieces of fish in pint jars with the bay leaf and/or onion slice to 1 inch below the top rim of the jar
Add tomato soup and vinegar, salt
Process in pressure canner at 10 pounds for 80 minute
To serve, drain the fluid and remove the bay leaf
Crush with fork , add chopped onion and tbsp. of mayonnaise ( more or less)
Salt and pepper to taste
Serve on buttered bread or bun and serve as salmon. It is hard to tell the difference between the jack fish or salmon!
Personal Notes:
Personal Notes:
Cole asked me to can his fish so he could give some to his Baba!

 

 

 

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