FishMakes 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
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 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.
- 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.
- 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.
- 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.
- 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.