Ever wanted to try canning fish? I live in an area that has
lots of small lake and stream fishing. Trout and other such
fish are what is available. But we have never been much fishermen. A few trips with the kids, and tangled lines, and itty bitty stream trout cooked over a fire is about the extent of our fishing experience. Fun memories, but certainly not anything to bring home and can.
I don't really care for most fish. But Salmon?!? Oh we love salmon! Last time we were in Oregon we visited with a friend who supplied a
Salmon dinner. Real fresh non farm raised salmon. We also have a friend from Minnesota who brings us fish when he visits.
He is an avid ice fisher. I forget what kind he brings...
mmmmm but it is good!
Gotta love those friends!
I have not canned fish before. But it looks to be a simple procedure.
If you want to can smoked fish go here. The procedures are slightly different
Gather your canning supplies
salmon (or other fish stated above)
This seems like it would be incredibly easy. First you need to clean your fish. A big thank you to Susan, one of my readers who graciously offered to take pictures of their canning fish sessions for this page.
First clean your fish, you'll need to remove the head, tail, all fins, and scales. Wash well and split fish lengthwise. Cut fish into jar length pieces.
Soak your fish in a salty brine for 1 hour. 1 cup of salt to
gallon of water.
While fish is soaking gather all materials needed. Start your water heating in your canner. See pressure canning for more detailed instructions.
Drain fish for 10 minutes. You want to be sure it is well drained.
Pack fish into hot jars,(pints or half pints) skin sides out next to the glass. Leave a 1 inch head space. Do not add liquid.
Place lids and process according to pressure canning instructions.
pints or half
pints 1 hour 40
minutes at 10 pounds pressure
Don't forget to adjust for your altitude. Use the chart below.
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|