Canning Smoked Fish
Salmon, Blue, Mackerel, Trout
Canning smoked fish starts with the smoking process.
Fish that has been smoked the standard way will end up being very dry
after pressure canning. So you will want to shorten the
process.
A lightly smoked fish that is appropriate for canning will also need
to be processed right away. It is not safe to eat as is.
Here are directions for
smoking
fish for canning.
Here is a page if you are
preserving
fish
that is not smoked. The procedures are slightly
different.
Fish must be prepared in 1/2 pints or pints.
Remember this must be
processed in
a
Pressure Canner
Prepare
Gather
your canning supplies
Ingredients
lightly smoked fish
Procedure
This seems like it would be incredibly easy.
Cut fish into jar length pieces.
For this recipe use more water in your pressure canner than
normal. Add 4 quarts water to the pressure canner. This is
important according to the USDA recommendations. It changes
the
heating up and cooling down times.
Pack fish into hot jars leaving 1 inch head space. Wipe
rims and place your canning lids.
Place lids and process according to
pressure
canning instructions. (remember this recipe uses more water
in your
canner)
Process
Process
pints or half pints 1 hour 50 minutes. 10 pounds pressure
Don't forget to adjust for your altitude.
| Adjustments for
Pressure Canner |
| Altitude in Feet |
Dial Gauge Canner |
Weighted Gauge Canner |
| 0-1000 |
10 |
10 |
| 1001-2000 |
11 |
15 |
| 2001-4000 |
12 |
15 |
| 4001-6000 |
13 |
15 |
| 6001-8000 |
14 |
15 |
| 8000-10,000 |
15 |
15 |
More Canning Meat Recipes
Venison
Ground
Venison-hot pack
Venison
- raw pack
Chicken
Homemade
Chicken Broth
Homemade
Chicken Soup
Fish
Smoked
Fish