You can eat even the most boned-out freshwater fish if you know how to can it with the bone still in.
When my husband and I found that there were too many “junk fish” in the river that runs through our valley, I started canning freshwater fish. If you want to eat pikeminnows, you can only nibble on them after cooking because they are so full of bones.
The fish are native to the waters around our northern states, but they are thought to be an invasive species because they eat a lot of other fish fry. Which is why there’s no limit on how many you can keep here in our Canadian waters!.
For us, it’s the perfect, freshwater fish for home canning. Pressure canning softens and even disintegrates the bones of small freshwater fish types.
So instead of throwing pikeminnows back, we began keeping every one we caught. We would clean the fish and put it in the freezer until I had enough to run a canner load through my dial gauge pressure canner.
Canning fish at home is a great way to preserve your catch while also softening bones to make fish easier to eat. But there’s some confusion around whether you can use a pressure cooker or if you need an actual pressure canner. I’ll clear things up in this article!
Why Preserve Fish by Canning?
Canning fish provides some great benefits
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Long shelf life – Canned fish will keep for 1 year stored at room temperature. No freezer necessary!
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Convenience – Canned fish is ready to eat after opening the jar It’s an easy protein source for quick meals.
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Improved texture – Pressure canning physically softens bones making bony fish like salmon and trout easier to eat.
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Versatility – Canned fish can be used in soups, salads, sandwiches, fish cakes, chowders, and more.
For anglers with an overabundance of fish in the spring and fall, canning is a great preservation method. Or if you find good sales on seafood in the store, stock up and preserve that bargain!
Can You Use a Pressure Cooker for Canning Fish?
When it comes to safely canning low-acid foods like meat, poultry, vegetables, and fish, a true pressure canner is required.
A standard kitchen pressure cooker like an Instant Pot cannot be used. While they operate under pressure, pressure cookers cannot reach high enough temperatures for safe canning.
Pressure canners allow internal temperatures to reach 240°F or more. This high heat ensures any potentially deadly botulism spores are destroyed.
Pressure canners also have rack rests, room for multiple jars, venting/pressure release capacities, and were engineered specifically for home canning. Pressure cookers simply were not designed for preserving food in jars.
So if you want to can tuna, salmon, or other fish at home, be sure to use a tested pressure canner and follow established canning directions.
Selecting a Pressure Canner for Fish
There are two main types of stovetop pressure canners:
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Weighted Gauge – Uses a weighted regulator to control internal pressure. Often includes 5, 10, and 15 psi options. Great for beginners since there’s no gauge to monitor.
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Dial Gauge – Features a dial to indicate internal pressure. Must be calibrated annually for safety. Veteran canners may prefer the precision of a dial.
Both types will safely can fish provided they can reach the required pressure based on your elevation. Most recipes call for 11-15 psi.
Look for a 16-23 quart aluminum or stainless steel pressure canner with a jar rack. Brands like Presto and All American are excellent choices.
Step-by-Step Guide to Canning Fish
Now that you have a proper pressure canner, let’s walk through the basic process of canning fish at home:
1. Prepare Your Fish
Rinse fresh caught fish in cold water. Remove scales, head, tail and fins. Remove backbone of large fish. Cut into lengths fitting pint or quart jars.
Frozen fish should be completely thawed before canning.
2. Pack Fish Into Jars
Place 1 tsp salt in each pint jar. Pack fish tightly into jars, leaving 1-inch headspace. Do not add liquid. Wipe rims with vinegar.
Apply lids and rings finger tight.
3. Process Jars in Pressure Canner
Place rack and jars in canner. Lock lid. Vent for 10 minutes. Close vent or place weight. Raise to required psi for your elevation. Start timer once psi is reached.
4. Cool and Store Jars
When time is up, turn off heat. Allow canner to depressurize before opening. Remove jars and let sit undisturbed for 12 hours. Check seals and store.
And that’s the basics of canning fish at home! Be sure to use current USDA or NCHFP tested recipes and follow all directions closely. Enjoy your homemade canned seafood!
Frequently Asked Questions
What types of fish can be canned?
The best fish for canning include:
- Salmon
- Tuna
- Mackerel
- Sardines
- Anchovies
- Trout
- Smelts
- Carp
- Mullet
Lean white fish do not hold up well to the canning process. Best to freeze fish like cod, flounder, tilapia, and sole.
Can you can fish in quart jars?
Yes, you can can fish in larger quart jars. However, the processing time must be increased. Refer to current USDA guidelines for instructions.
Is it safe to can smoked fish?
Smoked fish can be canned, but requires a modified process. Consult trusted guidelines from the NCHFP for directions before canning smoked fish.
Do you add liquid when canning fish?
No, do not add any liquid when canning fish. The fish will create its own juices during processing. Adding water or oil results in a mushy canned product.
How long does canned fish last?
Home canned fish stored properly at room temperature should retain best quality for 12-18 months. Always inspect jars before consuming and never eat from compromised cans.
Tips for Enjoying Your Canned Fish
- Make tuna or salmon salad sandwiches
- Mix with mayo for quick fish patties or cakes
- Add to pasta, salads, and rice dishes
- Make chowders, soups, and chilis
- Fry up fish tacos or fish and chips
- Mash and use in spreads or dips
With a pressure canner, quality jars, and trusted recipes, you can easily preserve fish at home. Enjoy the convenience and great taste – while clearing out your freezer – with DIY canned seafood. Just be sure to use a true pressure canner, not a counterop pressure cooker, for safe homemade canned fish.
Types of Freshwater Fish for Home Canning
The National Center for Home Food Preservation (the most reliable website for canning on the web!) only tells you how to can fatty fish like salmon, mackerel, tuna, and more. These fish hold their texture beautifully after being canned.
However, there are other online sources (like the SDSU extension) that gives directions for canning lean or white flesh fish. Here’s a list.
- catfish
- carp
- northern pikeminnow
- northern pike
- shad
- smelt
- sturgeon
- trout
Panfish types like bass, perch, walleye, crappie, etc, will go mushy in the canning process. Freeze these fish to preserve them.
Can I pressure can fish in quart jars?
Yes, but you need to follow a special set of directions for jars larger than a pint. You can learn everything you need to know in this tutorial right here.