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FISH (Blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna)
Canned Fish (Salmon and Similar Varieties)
Yield: Varies by fish size and jar count
Ingredients
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Freshly caught fish (eviscerated within 2 hours of catch)
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1 teaspoon salt per pint jar (optional)
Preparation
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Eviscerate Promptly: Clean fish within 2 hours of being caught.
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Keep Fresh: Store cleaned fish on ice until ready to can.
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Clean: Remove head, tail, fins, and scales. Wash thoroughly and remove all blood.
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Cut: Split fish lengthwise, if desired, and cut into 3 ½-inch lengths.
Packing
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Pack fish into hot pint jars, skin side against glass, leaving 1-inch headspace.
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Add 1 teaspoon salt per pint jar (optional).
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Do not add liquid.
Finishing
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Wipe rims, adjust lids, and process immediately in a pressure canner according to recommended times for fish.
⚠️ Caution:
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Fish must always be pressure canned.
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Glass-like crystals of magnesium ammonium phosphate may sometimes form in canned salmon. They are harmless, safe to eat, and usually dissolve when heated.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Raw |
Pints |
100 min |
10 lb |
15 lb |
