*Regardless of the recipes for canning fish that you use, get a great pressure canner that will hold up for generations. I use heavily and recommend highly using All American Pressure Canners.
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Recipes for Canning Fish
When canning fish, prepare it as you would for cooking. Leave the backbone in small fish and debone larger fish.
Before canning fish, soak in salt-water brine. Because seafood and fish are extremely low in acidity, you must can them in 8 ounce or pint size canning jars.
This is due to the possibility that the heat penetration in larger jars may be inadequate to destroy bacterial spores.
Preserving and canning fish extends the pleasure of a successful fishing trip until you are ready to enjoy the "catch of the day".
The following recipes for canning fish can be used for all varieties of fish, including canning salmon, with the exception of canned tuna fish, which we share later in its own section.
Recipes for Canning Fish
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1 cup canning or pickling salt
16 cups water
Fresh fish, remove bones if fish is large
1. In a stainless steel bowl, dissolve canning salt in water to make salt water brine. Cut fish into pieces just long enough to fit into canning jars. Place fish in brine and allow to soak in the refrigerator for 1 hour. Drain well for about 10 minutes.
2.Prepare pressure canner and lids 30 minutes before ready to pack fish. Wash jars but do not heat. When canning fish, since it is packed chilled, it must be packed into room temperature jars to prevent jar breakage.
3. Pack fish, skin side next to the glass. Leave 1 inch headspace at the top of the jar. Do not add liquid. Remove air bubbles with a spatula. Wipe rim of jar with a paper towel moistened with vinegar. Apply two piece caps securely.
4.Place jars in pressure canner. Adjust water level as necessary to cover jars adequately. Secure lid. Bring to a boil over medium high heat. Vent steam for 10 minutes, and then close port. Continue heating to achieve 10 pounds pressure. Process both 8 ounce and pint canning jars for 100 minutes.
5. Turn off heat. Let pressure return to zero. Wait an additional 2 minutes, then open vent. Remove canner lid. Wait 10 minutes more. The final steps in canning fish are to remove jars, cool, and store.
Courtesy of Robin Thom
Canning Fish Tips
* Clean fish within 2 hours after it is caught. Keep cleaned fish chilled until ready to can.
* A clean sealing surface is essential to create a vacuum seal. Because many low-acid foods contain fats, you use a paper towel dampened with vinegar to help remove any fat that may have been transferred to the jar rim when canning fish.
Canning Tuna
For home canning tuna, packing raw in either oil or water is generally preferred. Dark pieces are typically canned in oil along with five peppercorns and one hot red pepper for each canning jar.
For additional flavoring, the night before canning fish, marinate with rosemary or sage, and wrap in plastic wrap. Remove the herbs before canning tuna because the seasonings grow stronger as time goes by.
Courtesy of connors934
Canned Tuna Fish
For a half pint of canned tuna fish, use 2 tablespoons oil or water, and ½ teaspoon salt. For pints of canned tuna fish, use ¼ cup water or oil, and 1 teaspoon salt. Both ½ pints and pints sizes are processed in the pressure canner for 100 minutes.More recipes for canning fish:
1. Wash and fillet fish. If desired, discard skin.
2.Cut into 3 inch pieces. Salt to taste.
3. Cold pack into canning jars. Allow 1 inch headspace. Fill up to 1 inch of top of jar with oil or water.
3. Process at 10 pounds of pressure. Label and store canned tuna fish.
