Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Smoked fish canning safety
| Method | Pressure |
|---|---|
| Pack | Vertical dry pack; no jar liquid |
| Jar sizes | Pints only |
| Headspace | 1 inch |
| Yield/limit | Requires a 16–22 quart pressure canner |
Safety boundary: The special canner size, cool-water volume, pint jar, dry pack, and 110-minute process are all required.
Processing details
- Method
- Pressure
- Pack style
- Raw
- Jar sizes
- Pint Jars
- Headspace
- 1 inch
- Processing time
- Pints: 110 min
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Smoked fish timeline
- Prepare: Use only lightly smoked fish covered by the recommendation; thaw refrigerated fish until no ice crystals remain.
- Pack: Cut and pack vertically without jar liquid.
- Process: Start with exactly 4 quarts cool tap water in the canner and process pints 110 minutes.
Equipment for smoked fish
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- 16–22 quart pressure canner with exactly 4 quarts cool tap water
- Pints only Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Use lightly smoked covered fish only.
- Thaw under refrigeration until ice-free.
- Pack vertically in pints with no liquid.
- Use exactly 4 quarts cool tap water in a 16–22 quart canner and process 110 minutes.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP special pressure-canning procedure. Use a 16–22 quart canner with exactly 4 quarts cool tap water; do not use quart jars or small pressure saucepans.
What is smoked fish?
This specialized process pressure cans lightly smoked covered fish using a unique canner-water procedure.
Before you begin
- Use a 16–22 quart pressure canner.
- Measure exactly 4 quarts cool tap water into the canner.
- Do not use quart jars or add liquid to jars.
Altitude-adjusted pressure schedule
| Jar/product | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 110 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/product | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 110 min | 10 psi | 15 psi |
Smoked Fish — NCHFP
Ingredients
- lightly smoked fish salmon, rockfish, flatfish such as sole, cod, flounder, or other fish covered by the tested process
- 4 quarts cool tap water 16 cups, for the pressure canner; do not reduce this amount
Equipment
- 1 Pressure canner Use a 16–22 quart pressure canner with exactly 4 quarts cool tap water.
- As needed Canning jars Pints only; do not use quart jars.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- If frozen, thaw smoked fish in the refrigerator until no ice crystals remain. Cut pieces to fit vertically in pint jars while allowing 1-inch headspace.
- Pour exactly 4 quarts (16 cups) cool tap water into a 16–22 quart pressure canner. Do not reduce the water amount and do not preheat it before processing begins.
- Pack smoked fish vertically into pint jars, loosely or tightly, leaving 1-inch headspace. Wipe jar rims with a clean damp paper towel. Do not add liquid to the jars.
- Pressure process pints for 110 minutes.
- Dial gauge: 11/12/13/14 psi at 0–2,000/2,001–4,000/4,001–6,000/6,001–8,000 ft. Weighted gauge: 10 psi through 1,000 ft and 15 psi above 1,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve smoked fish
Use in spreads, chowders, pasta, salads, dips, and sandwiches.
Smoked fish questions
Can a small pressure saucepan be used?
No. The tested process requires a 16–22 quart pressure canner.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Smoked fish versus unsmoked fish
Smoked fish requires 110 minutes and a special four-quart cool-water canner setup; ordinary fish pints use another process.
Smoked fish troubleshooting
What if I started with preheated canner water?
Do not proceed under this schedule; the tested method specifies exactly 4 quarts cool tap water.
What if a jar does not seal?
Refrigerate promptly or follow authoritative reprocessing guidance within the permitted time.
Source & provenance
NCHFP, “Fish, Smoked”. Adapted from USDA guidance, revised 2009.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
How much of the main ingredient should I grow?
Not applicable as a garden crop; plan purchases or harvest separately
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.