Smoked Fish — NCHFP
Tested USDA/NCHFP pressure-canning directions for lightly smoked salmon, rockfish, flatfish, and other covered fish.
Ingredients
Smoked Fish
- 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.
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Recipe Notes
Use only lightly smoked fish prepared by a tested smoking method. Safe processing times for other smoked seafoods have not been determined; freeze those products instead. Do not use quart jars or small pressure saucepans.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/fish-smoked/