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SMOKED FISH (Salmon, rockfish and flatfish (sole, cod, flounder) and other fish)
Canned Smoked Fish
Yield: Varies by fish type and jar size
Ingredients
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Lightly smoked fish (cut into jar-size pieces)
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4 quarts (16 cups) cool tap water (for canner)
Note: Do not add liquid to the jars themselves.
Caution
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Safe processing times have not been determined for smoked seafood other than fish. Those products should be frozen, not canned.
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Smoking should be done only by tested methods.
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Use only pint jars (half-pints may be used but with reduced quality). Do not use quart jars or tin cans.
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Smoked fish is not fully cooked. Do not taste before canning.
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Use a 16-quart or larger pressure canner; smaller canners are not safe for this product.
Preparation
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If Frozen: Thaw smoked fish in the refrigerator until no ice crystals remain.
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Cut to Size: If not done prior to smoking, cut fish into pieces that will fit vertically into pint jars, leaving 1-inch headspace.
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Prepare Canner: Measure 4 quarts (16 cups) cool tap water and pour into the pressure canner.
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Water level should reach the screw bands of pint jars.
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Do not reduce water quantity or preheat water before processing.
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Packing
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Pack smoked fish vertically into hot jars, leaving 1-inch headspace.
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Pack fish loosely or tightly as desired.
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Do not add liquid to jars.
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Wipe jar rims with a clean, damp paper towel.
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Adjust lids and prepare for processing.
Finishing
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Process immediately in a pressure canner using the USDA-recommended schedule for smoked fish.
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Maintain proper headspace and water levels for safety.
⚠️ Important: Only lightly smoked fish has been tested and approved for home canning. Other smoked seafoods (shrimp, oysters, clams, etc.) must be frozen instead of canned.
| Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|
|
Pints |
110 min |
10 lb |
15 lb |
