Fish — Pint Jars — NCHFP
Tested USDA/NCHFP pressure-canning directions for bluefish, mackerel, salmon, steelhead, trout, and other fatty fish except tuna.
Ingredients
Fish
- cleaned fresh fatty fish bluefish, mackerel, salmon, steelhead, trout, or other fatty fish except tuna
- 1 tsp salt optional per pint
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Pints only.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Eviscerate fish within 2 hours after catch and keep cleaned fish on ice until ready to can.
- Remove head, tail, fins, and scales. Wash and remove all blood. Split lengthwise if desired and cut cleaned fish into 3½-inch lengths.
- Fill pint jars skin-side toward the glass, leaving 1-inch headspace. Add 1 teaspoon salt per pint if desired. Do not add liquid.
- Pressure process pints for 100 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.
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Recipe Notes
Fish is low acid and requires pressure canning. This USDA process is specifically for pint jars and excludes tuna.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/fish-pint-jars-usda/