Recipe: Canning Instructions for Fish

CANNING FISH

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.

For halibut, add up to 4 tablespoons of vegetable or olive oil per pint jar if you wish. The canned product will seem more moist.

However, the oil will increase the caloric value of the fish.

RECOMMENDED PROCESS TIMES FOR FISH:

In a dial-gauge pressure canner use 11 lb. pressure

In a weighted gauge canner use 10 lb. pressure

Pints or half pints, 100 minutes. It is not safe to use quarts.

I have never done halibut, only tuna and salmon. Both were good.