Preserving a fisherman's catch 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.
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Level of Ease:Advanced
Preserving Method:Pressure Canning
You Will Need:
- DISSOLVE pickling salt in water in a large stainless steel bowl to make salt-water brine. Cut 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.
- PREPARE pressure canner. Wash jars, but do not heat.
- 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 towl moistened with vinegar. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- 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.