Fish - Pressure Canning

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Preserving Method: Pressure Canning

  1. DISSOLVE pickling salt in water in a large stainless steel bowl to make salt-water brine. Cut fish into pieces just long enough to fit into jars. Place fish in brine and let soak in the refrigerator for 1 hour. Drain well for about 10 minutes.
  2. PREPARE pressure canner. Wash jars, but do not heat.
  3. PACK fish, skin side next to glass, into jars to within a generous 1 inch of top of jar. Do not add liquid. Remove any visible air bubbles. Wipe rim with a paper towel moistened with vinegar. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes for both half pints and pints, adjusting for altitude.Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Fish - Ball® Recipes is rated 3.3 out of 5 by 3.
Rated 1 out of 5 by from Very disappointing. I wanted to know about canning fresh tuna. Mostly I wanted to know if I could do three layers of half pint jars at a time in the pressure canner. I have done two layers with no problem.
Date published: 2017-07-24
Rated 4 out of 5 by from My grandmother canned fish, always made the best patties a lot better than salmon. Used walleye or whatever my grandfather caught that day. can't wait to try it! Best of all you know where this fish came from. Not like the stores.
Date published: 2016-07-09
Rated 5 out of 5 by from Easy to follow! I am new to canning, so when my husband suggested fish I freaked a little. But, thanks to your easy to follow recipe I did it! We canned Trout and it is amazing! We did tweak it a little though. Added a bit of liquid smoke to the soak, mmmmm....
Date published: 2014-08-22
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