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
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
that is not smoked. The procedures are slightly
Fish must be prepared in 1/2 pints or pints.
Remember this must be
a Pressure Canner
your canning supplies
lightly smoked fish
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
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
instructions. (remember this recipe uses more water
pints or half pints 1 hour 50 minutes. 10 pounds pressure
Don't forget to adjust for your altitude.
|Altitude in Feet
||Dial Gauge Canner
||Weighted Gauge Canner
Venison -raw pack