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Print Makes about 4 (16 oz) pint or 8 (8 oz) half-pint jars

Preserving a fisherman's catch with your pressure canner extends the pleasure of a successful fishing trip with ready-to-use fish from your pantry. This recipe works for all varieties of fish, including salmon and shad, with the exception of tuna.

NOTE: You must process at least 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving. For this recipe process at least 4 pints or 8 half-pint jars at once  

Rating: 5.0 | 1 Reviews

Level of Ease:


Preserving Method:

Pressure Canning

You Will Need:


  1. DISSOLVE pickling salt in water in a large stainless steel bowl to make salt-water brine. Cut raw fish into pieces just long enouch 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. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  3. PACK fish skin side out, next to glass, into jars leaving 1 inch headspace. Do not add liquid. Remove any visible air bubbles . Wipe rim with a paper towl moistened with vinegar. Center lid on jar. Apply band and adjust until fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled. 

  4. 2. PLACE  lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner.
  5. PROCESS half-pint and pint jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes, adjusting for altitude.Turn off heat; cool canner to zero pressure. 
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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