Michigan State University Extension
Preserving Food Safely - 01600574
08/03/99

CANNING FISH


BLUE, MACKEREL, SALMON, STEELHEAD, TROUT, AND OTHER FATTY
FISH EXCEPT TUNA

Eviscerate fish within 2 hours after they are caught.
Keep cleaned fish on ice until ready to can.

NOTE: Glass-like crystals of magnesium ammonium
phosphate sometimes form in canned salmon. There is no way
for the home canner to prevent these crystals from forming,
but they usually dissolve when heated and are safe to eat.

PROCEDURE: Remove head, tail, fins and scales. Wash
and remove all blood. Split fish lengthwise, if desired.
Cut cleaned fish into 3-1/2-inch lengths. Fill hot, pint
jars, skin side next to glass, leaving 1-inch headspace.
Add 1 teaspoon of salt per pint, if desired. Do not add
liquids. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR FISH
IN A DIAL-GAUGE PRESSURE CANNER 
          

                      Canner Pressure (PSI) at Altitudes of  

Style                                                        

of     Jar   Process  0-        2001-     4001-     6001-    

Pack   Size  Time     2000 ft.  4000 ft.  6000 ft.  8000 ft. 

Raw    Pints 100 min. 11 lb.    12 lb.    13 lb.    14 lb.

RECOMMENDED PROCESS TIMES FOR FISH
IN A WEIGHTED-GAUGE PRESSURE CANNER 
      

                       Pressure (PSI) at Altitudes of        

Style                                                        

of     Jar    Process     0-                   Above         

Pack   Size   Time        1000 ft.             1001 ft.      

Raw    Pints  100 min.    10 lb.               15 lb.


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