Salmon, Blue, Mackerel, Trout
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.
Last time we were in Oregon we visited with a friend who supplied a
Salmon dinner. Real fresh non farm raised salmon.
I have not canned fish before. I wonder if I can get a large
inexpensive supply of salmon to can..... In Colorado? Probably not. :0(
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! And I don't really care for fish.
Gotta love those friends!
If you want to can
go here. The procedures are slightly
Fish must be prepared in 1/2 pints or pints.
need to know how to use
. This pressure
page has more detailed information and step by step
your canning supplies
salmon (or other fish stated above)
This seems like it would be incredibly easy.
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
for more detailed instructions.
Drain fish for 10 minutes. You want to be sure it is well
Pack fish into hot jars,(pints or half pints) skin sides out next to
Leave a 1 inch head space. Do not add liquid.
Place lids and process according to pressure
instructions. Use a bit more water in this
procedure. It has a long processing time and you don't want
canner to boil dry.
pints or half
pints 1 hour 40
minutes at 10 pounds pressure
Don't forget to adjust for your altitude.
|Altitude in Feet
||Dial Gauge Canner
||Weighted Gauge Canner
Venison -raw pack