Frank's Recipes! Canning Fish

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Canning Fish

Blue, mackerel, salmon, steelhead, trout and other fatty fish except tuna

Although freezing is the easiest way to preserve fish, canning does offer some advantages. The only safe way to process fish is in a pressure canner. Fish that has been frozen can be safely canned. Thaw fish in a refrigerator and can promptly. Follow recommended canning procedures carefully.

Caution:
Eviscerate fish within two hours after they are caught. Keep cleaned fish on ice until ready to can.

Fish may be canned with its bones. They add to the flavor and nutritive value of the product. However, it is recommended only pint or smaller containers be used.

Procedure:
Remove head, tail, fins and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2-inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch headspace. Add one teaspoon of salt per pint, if desired. Do not add liquid. Adjust lids and process according to the canning time table for fish.