Canning Fish
Blue, Mackerel, Salmon,
Steelhead, Trout, and
other Fatty Fish Except Tuna
Caution: Eviscerate fish within 2 hours after they are caught. Keep cleaned fish on ice until ready
to can.
Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned
salmon. There is no way for the home canner to prevent these crystals from forming, but they usually
dissolve when heated and are safe to eat.
Procedure: Remove head, tail, fins, and scales. Wash and remove all blood. Split fish
lengthwise, if desired. Cut cleaned fish into 3-1/2 inch lengths. Fill pint jars, skin side next to glass,
leaving 1-inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning
method used.
| Table 1. Recommended process time for Fish in a dial-gauge pressure
canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 2,000 ft
| 2,001 - 4,000 ft
| 4,001 - 6,000 ft
| 6,001 - 8,000 ft
|
| Raw |
Pints |
100 min |
11 lb |
12 lb |
13 lb |
14 lb |
|
| Table 2. Recommended process time for Fish in a weighted-gauge
pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 1,000 ft
| Above 1,000 ft
|
| Raw |
Pints |
100 min |
10 lb |
15 lb |
|
|
|