Fishing, One of the Finer Things in Life!



3 Tbs. Catsup
4 Tbs. White Vinegar
2 Tbs. Vegetable Oil
2 Tbs. Salt

Clean and cut Salmon into size wanted. Pack into cleaned quart jars. Pour the above mixture over fish and Seal with standard canning lids. Cooked for 90 minutes in a pressure cooker at 15# pressure.

Note do not fill jars to the top the oil will keep the lids from sealing. Also, when canning be sure to cook the full 90 minutes at 15# P.S.I. this time and temperature will ensure the killing of any common bacterial. You can also can with out the mixture, just be sure to pack the jars tight but leave about an inch of space on the top of the jar.

The fish will make it’s own juices.

* Recipes are for your personal use only, and are only posted as a guide for preparing your fish. As with all recipes, oven temperatures and cooking times will vary. Any recipes submited must not be under copyright, and all recipes posted are not known to be copyrighted.

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Fishing, one of the finer things in life!

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