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Canned northern pike... with a kick!
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<blockquote data-quote="espringers" data-source="post: 362146" data-attributes="member: 816"><p>This ^^^ is pickled fish.</p><p></p><p>To answer the recipe sharing question:</p><p></p><p>Pack jars tightly, leave bout 3/4 inch headspace, bout 3/4 teaspoon salt, tablespoon of Sriracha and process in a pressure canner at 11-12 pounds for 100 minutes. 1 teaspoon salt if you skip the Sriracha. Do not add any other liquid! Other than belly bones, you don't have to remove bones. They dissolve or breakdown. This is for pint jars.</p><p></p><p>Ndsu extension office is my go to when it comes to the basic starting point for all things related to meat and fish processing. </p><p></p><p>One of my favorite ways to eat pheasant these days is canned as well. Season, brown on stove top and process in a pressure canner. Use it in any recipe you might use chicken in or just eat it from the jar. Super convenient.</p></blockquote><p></p>
[QUOTE="espringers, post: 362146, member: 816"] This ^^^ is pickled fish. To answer the recipe sharing question: Pack jars tightly, leave bout 3/4 inch headspace, bout 3/4 teaspoon salt, tablespoon of Sriracha and process in a pressure canner at 11-12 pounds for 100 minutes. 1 teaspoon salt if you skip the Sriracha. Do not add any other liquid! Other than belly bones, you don't have to remove bones. They dissolve or breakdown. This is for pint jars. Ndsu extension office is my go to when it comes to the basic starting point for all things related to meat and fish processing. One of my favorite ways to eat pheasant these days is canned as well. Season, brown on stove top and process in a pressure canner. Use it in any recipe you might use chicken in or just eat it from the jar. Super convenient. [/QUOTE]
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