Ever wanted to try canning fish? I don’t really care for most fish. But salmon?!? Oh, we love salmon!.
This recipe works for “Blue, Mackerel, Salmon, Steelhead, Trout, and other Fatty Fish Except Tuna,” according to the NCFHFP website. I don’t know a lot about fish, so I can’t say what “other fatty fish” would be, but the ones you listed are all great.
Remember, canning fish is just like canning meat. You will need to know how to use a pressure canner for canning fish. This pressure canning page has more detailed information and step-by-step instructions.
Canning fish at home is a great way to make the most of your catch and enjoy fish all year long. While freezing fish is one preservation method, proper canning enables shelf-stable storage for 1-5 years or more. Canning fish requires a pressure canner to eliminate botulism risk but following the right processing times and steps leads to safe high-quality results. In this comprehensive guide, I’ll share everything you need to know to get started pressure canning fish at home.
Why Canning Fish Requires a Pressure Canner
Fish is a low-acid food with a pH higher than 46, making it prone to botulism bacteria growth when oxygen is present. These Clostridium botulinum spores can produce toxins that cause the potentially fatal illness botulism The combination of high pressure and heat achieved through pressure canning destroys these spores and prevents toxin production.
A pressure canner safely reaches temperatures of 240°F to 250°F, well above the 212°F boiling point of a water bath canner. This high heat eliminates C. botulinum spores and also inactivates enzymes that lead to quality loss. Pressure canning makes canned fish shelf-stable for room temperature storage. It’s the only safe canning method for low-acid foods like meat, seafood, vegetables and more.
Step-by-Step Guide to Pressure Canning Fish
Follow these steps when canning fish like salmon tuna, mackerel sardines, and more
1. Prepare the Fish
- Carefully inspect fresh caught or store bought fish. Refrigerate until ready to can.
- Cut into chunks, steaks, or strips, removing skin, bones, fins, head, tail, etc.
- Soak in brine if desired. Use 1 cup salt per 1 gallon water. Soak 1+ hours.
2. Fill Jars
- Wash and sterilize pint or quart jars. Check for defects. Use new lids.
- Pack fish tightly into hot jars, leaving 1-inch headspace. Wipe rims clean.
- Optional: Add salt, seasonings, oil or other liquids for flavor.
- Secure lids finger-tight only to allow air venting.
3. Pressure Can
- Place rack and jar in canner; add 2-3 inches hot water.
- Follow manufacturer instructions to pressurize canner to 11-12 psi.
- Process pint jars for 100 minutes, quart jars for 160 minutes.
- Turn off heat and allow pressure to drop naturally before opening.
4. Cool and Store
- Remove jars and allow to cool untouched 24 hours.
- Check seal, wash jars, and store in a cool, dark place up to 1 year.
- Refrigerate any unsealed jars and use within 3-5 days.
Always properly process fish for the full recommended time to eliminate botulism risk. Let the canner pressure drop naturally as a sudden pressure change can compromise seals. After opening a jar, refrigerate leftovers and use within 3-5 days.
Helpful Tips for Delicious Results
Follow these tips for best results with your canned fish:
- Use the freshest fish possible for best flavor and texture. Bleed and clean fish well.
- Cut fish into smaller uniform pieces to help fill jars efficiently.
- Pack fish tightly but avoid crushing. Some headspace allows heat penetration.
- Refrigerate and consume any unsealed jars within 3-5 days.
- Add oils, spices or acidic liquids for flavor. Just leave proper headspace.
- Label jars with contents and date for easy identification. Store in cool, dark place.
- Inspect jars before use. Do not consume fish with off odors, flavors or appearance.
Proper cooling is key to prevent jar breakage. Avoid sudden temperature changes by allowing the canner to depressurize naturally. Let jars cool undisturbed 24 hours before touching to prevent seal failures.
Recommended Processing Times for Safe Results
Adhere to these USDA-approved pressure canning times for safe shelf-stable canned fish:
- Pint jars – 100 minutes
- Quart jars – 160 minutes
- Half-pint jars – 100 minutes
Processing for the full duration allows the contents to reach 240°F, effectively killing any C. botulinum spores present. This table applies to all types of fish including salmon, tuna, mackerel, sardines and more.
Delicious Ways to Use Canned Fish
With an ample supply of pressure canned fish, you can create quick, nutritious meals all year long:
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Breakfast – Add to eggs, hash, oatmeal for extra protein.
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Lunch – Make fish sandwiches, salads, lettuce wraps, and tacos.
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Appetizers – Top crackers or crostini for easy fish spread.
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Dinner – Incorporate into chowders, fish cakes, pasta, and grain bowls.
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Snacks – Eat straight from the jar or pile onto avocado toast.
Canned fish also makes great gifts for the holidays. Get creative with homemade seasonings and packaging. Enjoy the bounty of summer fish even when out of season.
Storing Your Canned Fish
For best quality, use canned fish within a year but it will stay shelf-stable for 3-5 years when properly processed and stored. Key storage tips:
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Store in a cool, dry place between 50°F to 70°F. Avoid direct light.
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Check lids before use to ensure the seal is still intact.
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Label jars with contents and date for easy identification.
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Inspect cans for swelling, leaks, off odors or spurting liquid before opening.
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Refrigerate opened jars and use within 3-5 days. Never re-can leftovers.
With proper pressure canning technique, you can safely preserve delicious fish to enjoy for months or even years to come. Follow the recommended processing times and steps in this guide for quality home canned fish.
Frequently Asked Questions About Canning Fish
1. Can I use a water bath canner for canning fish?
No, you must use a pressure canner when canning meat, seafood and vegetables. A water bath canner cannot reach high enough temperatures to kill botulism spores.
2. How long does canned fish last in the pantry?
Properly canned fish will stay shelf-stable for 1-5 years in a cool, dry pantry. For best quality, use within 1 year and inspect jars carefully before consuming.
3. What size jar should I use for canning fish?
You can use pint or quart jars. Half-pint jars are not recommended as they may not heat thoroughly. Process pint and quart jars for the same time.
4. Can I re-can leftover canned fish?
No, never re-can leftovers or fish that was already canned. Reheating fish that has been improperly stored at room temperature can produce toxins.
5. What happens if a jar doesn’t seal properly?
If a jar fails to seal, refrigerate it immediately and consume the contents within 3-5 days. You can reprocess unsealed jars using new lids within 24 hours.
6. Is it safe to adjust the processing time for canning fish?
No, always adhere precisely to the published processing times for safely canning fish. These times have been carefully researched.
With proper technique, home canning can provide a year-round supply of budget-friendly, nutritious fish. Just be sure to follow safe canning practices precisely. Never cut corners, as improperly canned fish carries a severe risk of botulism poisoning.
What About Canning Fish at a Higher Pressure?
Our local cooperative extension service recommended canning salmon at 11 lbs. for 100 minutes (1/2 pint jars). The pressure cooker is determined to stay at 15 pounds. Does that matter?.
Answer:
As long as you don’t use less pressure than is recommended, you should be fine. The 15-pound weight would need to be used with a weighted gauge canner. So I would think using that pressure on your dial gauge pressure canner should be okay.
What Kind of Fish Can Be Canned?
Answer:
The NCHFP says that these steps are for canning fatty fish, blue fish, mackerel, salmon, steelhead, trout, and salmon. They are NOT for canning tuna.