Michigan State University Extension
Preserving Food Safely - 01600572
10/13/97

### CANNING FISH General Information

        Although freezing is the easiest way to preserve  fish,

    canning
     does  offer  some advantages.  Canned fish is shelf

    stable
    and will not take up freezer space.  Canning produces

    a
    moist,  flaky  product.  Canning also  eliminates the bone

    problem
     because  bones  soften  and  become edible.  Mullet

    (suckers)
     and other bony fish are often canned in the Great

    Lakes
    area for  this reason.

        Use  only half-pint or pint jars for canning  fish;  do

    not
     use  quart  jars.  Jars  must  be   thoroughly   clean.

    However,
    it  is not  necessary to sterilize them.  Just wash

    them
    in hot, soapy water; rinse well.

        Close jars with two-piece canning lids.   Wipe jar  rim

    clean.
      Put  lid on,  with sealing compound next to  glass.

    Screw
    band down firmly, so that it is hand tight.  Some lids

    with
     sealing compound require boiling or holding in boiling

    water
      for   a  few  minutes  before   use.    Follow   the

    manufacturer's
    directions.

        The only safe  way to  process fish is  in  a  pressure

    canner.
     To prevent any risk of botulism food poisoning, the

    pressure
     canner  must  be in perfect  order    and  canning

    directions
     must  be  followed  exactly.    Unless  you  are

    absolutely
     sure of your pressure gauge and canning methods,

    boil
    home-canned fish for 15 minutes in a covered pan before

    tasting
    or using.  Boiling will destroy botulism toxin.

        Fish that has been frozen may be safely canned.   Thaw

    fish
     in  the  refrigerator  and  process  as soon as it has

    thawed.
     Processing the fish   promptly   after  thawing  is

    essential
    for a safe product.

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