05-03-2010, 01:46 PM
I've posted this b4- but here is a great way to deal with Whitefish- had a poker party recently and I did not tell the wives what they were eating- 3 pint bottles were gone before the evening was over.
[font "Times New Roman"]Bottled fish Trout or Whitefish[/font]
[font "Times New Roman"] [/font]
[font "Times New Roman"]In one pint bottle put.....[/font]
[font "Times New Roman"] [/font]
[font "Times New Roman"]1 bay leaf on bottom[/font]
[font "Times New Roman"]Pack fish tightly to within one inch of top (do not add water)[/font]
[font "Times New Roman"]½ teaspoon lemon pepper[/font]
[font "Times New Roman"]½ teaspoon salt[/font]
[font "Times New Roman"]1 tablespoon apple cider vinegar[/font]
[font "Times New Roman"]1 tablespoon Caesar Italian salad dressing (oil)[/font]
[font "Times New Roman"] or[/font]
[font "Times New Roman"]1 tablespoon Catalina dressing[/font]
[font "Times New Roman"] Or[/font]
[font "Times New Roman"]1 tablespoon French dressing(this colors light fish to look more like salmon)[/font]
[font "Times New Roman"]½ Jalapeno pepper (cut up) [/font]
[font "Times New Roman"] [/font]
[font "Times New Roman"]Add enough water in cooker to cover bottles about ½ way.(not real critical, just don’t cover the lids. Boil flats before using to sterilize.(tip-alternate how flats are placed in to boil and they will be a lot easier to get apart) Make sure bottles and lids are washed clean. Add all ingredients to bottles. Don’t over fill. If the ingredients boil out, you may not get a good seal. Clean lip of bottle with a damp rag just before the flat in placed on.(very important or it may not seal) Put on rings and tighten fairly tight(you don’t have to be a gorilla) Place bottles in cooker and secure cooker lid. Turn on heat but have the petcock open or the weight off. After steam is coming out of the hole pretty good(usually takes about 10 minutes) flip petcock shut or place weight on. Watch pressure rise and start timing the 110 minutes when it reaches 13#. You will have to turn the heat down now to maintain the correct pressure. Dependant on your stove, it will be somewhere between low and medium.(You will learn to make adjustments slightly before needed. i.e.: If pressure is climbing, turn down before you reach 13#) Cook at 13# in pressure cooker for a minimum of 110 minutes(for 4700 foot altitude) This is plenty of time but is a measure of safety and doesn’t hurt the fish. When time is up, turn off heat and leave it alone until the pressure reads zero. Don’t try and open early or the escaping steam can suck the juices out of the bottles. Open cooker and remove bottles. Let them sit undisturbed until they “pop” and seal. Occasionally one will not seal. Don’t worry, just refrigerate and eat it. This makes just about the best lunch you can take fishing. Just have some crackers to put it on[/font]
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[font "Times New Roman"]Bottled fish Trout or Whitefish[/font]
[font "Times New Roman"] [/font]
[font "Times New Roman"]In one pint bottle put.....[/font]
[font "Times New Roman"] [/font]
[font "Times New Roman"]1 bay leaf on bottom[/font]
[font "Times New Roman"]Pack fish tightly to within one inch of top (do not add water)[/font]
[font "Times New Roman"]½ teaspoon lemon pepper[/font]
[font "Times New Roman"]½ teaspoon salt[/font]
[font "Times New Roman"]1 tablespoon apple cider vinegar[/font]
[font "Times New Roman"]1 tablespoon Caesar Italian salad dressing (oil)[/font]
[font "Times New Roman"] or[/font]
[font "Times New Roman"]1 tablespoon Catalina dressing[/font]
[font "Times New Roman"] Or[/font]
[font "Times New Roman"]1 tablespoon French dressing(this colors light fish to look more like salmon)[/font]
[font "Times New Roman"]½ Jalapeno pepper (cut up) [/font]
[font "Times New Roman"] [/font]
[font "Times New Roman"]Add enough water in cooker to cover bottles about ½ way.(not real critical, just don’t cover the lids. Boil flats before using to sterilize.(tip-alternate how flats are placed in to boil and they will be a lot easier to get apart) Make sure bottles and lids are washed clean. Add all ingredients to bottles. Don’t over fill. If the ingredients boil out, you may not get a good seal. Clean lip of bottle with a damp rag just before the flat in placed on.(very important or it may not seal) Put on rings and tighten fairly tight(you don’t have to be a gorilla) Place bottles in cooker and secure cooker lid. Turn on heat but have the petcock open or the weight off. After steam is coming out of the hole pretty good(usually takes about 10 minutes) flip petcock shut or place weight on. Watch pressure rise and start timing the 110 minutes when it reaches 13#. You will have to turn the heat down now to maintain the correct pressure. Dependant on your stove, it will be somewhere between low and medium.(You will learn to make adjustments slightly before needed. i.e.: If pressure is climbing, turn down before you reach 13#) Cook at 13# in pressure cooker for a minimum of 110 minutes(for 4700 foot altitude) This is plenty of time but is a measure of safety and doesn’t hurt the fish. When time is up, turn off heat and leave it alone until the pressure reads zero. Don’t try and open early or the escaping steam can suck the juices out of the bottles. Open cooker and remove bottles. Let them sit undisturbed until they “pop” and seal. Occasionally one will not seal. Don’t worry, just refrigerate and eat it. This makes just about the best lunch you can take fishing. Just have some crackers to put it on[/font]
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