Recipe: Canning Fish

CANNING FISH
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BLUE, MACKEREL, SALMON, STEELHEAD, TROUT, AND OTHER FATTY
FISH EXCEPT TUNA

Eviscerate fish within 2 hours after they are caught.
Keep cleaned fish on ice until ready to can.

NOTE: Glass-like crystals of magnesium ammonium
phosphate sometimes form in canned salmon. There is no way
for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.

PROCEDURE: Remove head, tail, fins and scales. Wash
and remove all blood. Split fish lengthwise, if desired.
Cut cleaned fish into 3-1/2-inch lengths. Fill hot, pint
jars, skin side next to glass, leaving 1-inch headspace.
Add 1 teaspoon of salt per pint, if desired. Do not add
liquids. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR FISH
IN A DIAL-GAUGE PRESSURE CANNER

Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Raw Pints 100 min. 11 lb. 12 lb. 13 lb. 14 lb.

RECOMMENDED PROCESS TIMES FOR FISH
IN A WEIGHTED-GAUGE PRESSURE CANNER

Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Raw Pints 100 min. 10 lb. 15 lb.