Canning Fish

Canning is an excellent way to preserve/prepare fish for those times when you have extra . We use it a lot for Salmon and Trout and it works especially well for Northern Pike as the bones dissolve during the canning process. If you are new to canning this might not be an optimal first project however other than a lengthy pressure cooking time it is a simple process

We always can fish in pint jars although some people prefer half pint jars. Wide mouth jars are preferred as it simplifies the filling process.

Fill the jars leaving 3/4 of an in headspace. Don’t pack the jars too tightly. No additional water or liquid is required. Most people add salt to the jar, 1tsp for a pint jar is the usual amount. People wanting to decrease their salt intake often decrease that amount to 3/4 or even 1/2 tsp.

Some people add 1 Tablespoon vinegar to each jar. It is not necessary and does not influence the flavor but aids in softening large bones. For canning salmon it might not make much difference however it is strongly recommended for Northern Pike. I add it to all my jars.

I like to add 2-3 thin slices of jalapeño peppers 1/8 to 1/4 inch thick. I find it really makes a difference. That is definitely optional. Many Alaskans smoke the fish prior to canning. I do not, however that is another option.

As usual verify all processing times for your elevation . At our location the pressure canning guidelines say to pressure can pints or half pints for 100 minutes at 10 PSI.

The canned fish is delicious and is an excellent way to preserve fish