Recipe is from Phyllis Smith.
Trout
Salt
Vinegar or cooking oil
Wash and scale fish. Take off head, fins and tail up past ½ inch. Cut to fit pint or ½ pint jar. Add ½ tsp salt for a pint. Add 1 TB vinegar or 1 TB cooking oil. Pack tight. Put 4 cups water in small pressure cooker. Cook 90 minutes at 10 lbs.
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