Follow these steps for perfect results
fresh fish
boned and skinned
tomatoes
large
garlic cloves
sugar
celery salt
cayenne
potatoes
peeled and cubed
onion
chopped
pimiento
chopped
bacon
crisp cooked, drained and crumbled
lemon juice
Cut the fish into 1-inch pieces.
Soak the fish for 1 hour in a brine solution made with 8 cups of water and 1/2 cup of salt.
Drain the fish thoroughly.
Combine 3 cups of water, tomatoes, garlic, sugar, 1 teaspoon of salt, celery salt, and a dash of cayenne in a large pot.
Cover and simmer for 20 minutes.
Add potatoes, onion, pimiento, and crumbled bacon to the pot.
Bring the mixture to a boil, then cook just until the vegetables are heated through.
Gently add the soaked and drained fish to the stew.
Pack the stew into hot, sterilized canning jars, leaving 1 inch of headspace.
Adjust the lids and rings on the jars.
Process the jars in a pressure canner at 10 pounds of pressure for 100 minutes for both pint and quart jars.
Expert advice for the best results
Use high-quality, fresh fish for the best flavor.
Adjust the amount of cayenne pepper to your desired level of spice.
Be sure to follow proper canning procedures to ensure the safety of your canned stew.
Everything you need to know before you start
20 minutes
Can be made ahead and canned for later use.
Serve in a rustic bowl with a side of crusty bread.
Serve hot with a dollop of sour cream or yogurt.
Garnish with fresh parsley or dill.
Serve with a side salad.
Complements the fish and vegetables.
Discover the story behind this recipe
A traditional method of preserving food for long-term storage.
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