PER QUART:

3 tbsp. catsup
4 tbsp. vinegar
2 tbsp. vegetable oil
1 tbsp. water
1 tsp. canning salt
1 tsp. Lawry's salt

20 PINTS:

30 tbsp. catsup
40 tbsp. vinegar
20 tbsp. vegetable oil
10 tbsp. water
10 tsp. canning salt
10 tsp. Lawry's salt

Mix above ingredients in large pan or kettle and stir well. If you desire to add onion and/or green pepper, you can chop ahead of time and refrigerate until ready to add.

Distribute juice mixture evenly between jars.

Pour 1/4" chopped onions and green peppers in bottom of jar into the juice mixture.

Cut and pack pieces of filleted and skinned fish in jars tightly, leaving 1" space at top of jar.

Sprinkle another 1/4" onion and green pepper on top of fish leaving 3/4" air space at top of jar.

Wipe tops of jars to remove food particles and seal tightly, hand tight.

Put jars in pressure canner and cook 100 minutes at 10 pound pressure. Start timing 100 minutes once kettle has reached 10 pounds pressure.

NOTE: Get amount of water that must be put in canning kettle from canning booklet and add 1/2 cup vinegar to prevent staining of kettle.

After 100 minutes is up, remove kettle from heat and allow kettle to lose pressure normally. (Don't remove the weight.) Normally this takes from 35 to 45 minutes for a large kettle.