Michigan State University Extension
Preserving Food Safely - 01600574
10/13/97

### 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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