Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
Smoking the Fish
Clean fish, removing blood, scales, and skins (if desired).
Fillet the sides of the fish from the backbone.
Cut fillet into pieces.
Brine fish in saltwater (1 cup salt in 7 cups water per 3-4 pounds of fish).
Let pieces up to 1/2” thick brine for 5-10 minutes and let larger pieces brine for 30-45 minutes.
Remove fish from brine, patting dry with paper towels.
Allow to air dry on rack until outer surface is barely tacky.
Fill smoker pan with favorite wood, following the manufacturer’s recommendations.
Smoke the fish at about 14-0-160 degrees F until ready for the canner (determined by 10% loss of weight).
Canning Smoked Fish
Cut fish into jar-length pieces.
Use 4 quarts cool tap water in the pressure canner! (this is different from many pressure canning recipes.)
Pack fish into hot jar, leaving 1” headspace.
Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to below directions.
Processing with a Pressure CannerPlace the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner. Put the lid on the canner leaving the weights off. Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.Allow the steam to 'vent' for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build. When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time. Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.Remove the weight and wait 5 minutes.Open the lid to allow steam to escape. (carefully don't let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.Processing Time:Processing Instructions (Raw Pack)Process pints or half pints only for 1 hour and 50 minutes, adjusting for altitude according to the chart below. Altitude Adjustments for Pressure Canner Altitude – Weighted Gauge 0-1,000 ft – 10 pounds 1,001-8,000 ft – 15 pounds Altitude – Dial Gauge 0-2,000 ft – 11 pounds 2,001-4,000 ft – 12 pounds 4,001-6,000 ft – 13 pounds6,001-8,000 ft – 14 poundsAdapted from: The National Center for Home Food Preservation
Last Updated: 5/27/2021
Keyword canning apple pie filling, Home Canning, smoked fish
Recipe can be found at SimplyCanning.com https://www.simplycanning.com/canning-smoked-fish/