canning fish Preserving a fishermans catch extends the pleasure of a successful fishing trip with ready-to-use fish from your pantry. This recipe works for all varieties of fish, including salmon and shad, with the exception of tuna. You will need: 1 cup pickling or canning salt 16 cups water Fresh fish, bones removed if fish is large Glass preserving jars with lids and bands Directions: 1.) DISSOLVE pickling salt in water in a large stainless steel bowl to make salt-water brine. Cut fish into pieces just long enouch to fit into jars. Place fish in brine and let soak in the refrigerator for 1 hour. Drain well for about 10 minutes. 2.) PREPARE pressure canner. Wash jars, but do not heat. 3.) PACK fish, skin side next to glass, into jars to within a generous 1 inch of top of jar. Do not add liquid. Remove any visible air bubbles. Wipe rim with a paper towl moistened with vinegar. Center lid on jar. Apply band and adjust until fit is fingertip tight. 4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes for both half pints and pints, adjusting for altitude
Posted on: Fri, 24 Jan 2014 02:44:11 +0000