Salmon or Shad


Preserving Method: Pressure Canning

  1. 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.
  2. DISSOLVE 1 cup salt in 1 gallon water to make brine. Cut fish into jar-length pieces. Let soak in brine for 1 hour. Drain for 10 minutes.
  3. PACK fish into hot half pint or pint jars, skin side next to glass leaving 1 inch headspace. Wipe rim. Center hot 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 half pints and pints, adjusting for altitude.