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


Gather 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 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 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

Canning Meat

Venison Ground
Venison-hot pack
Venison -raw pack
Homemade Chicken Broth
Homemade Chicken Soup
Smoked Fish

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I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.