I know that I buy canned tuna. I understand I do that. However, something about seeing the meat through a clear glass is difficult for me to get over. BUT we are going to can our own fish this season.
I found this recipe and I’m posting it so I can find it easy. I’ll do some updating after we make it.
If you have an avid fisherman this is a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using your fish. Always follow a fish canning recipe exactly and use care when packing and processing your fish because fish are very delicate and can fall apart or go bad very easily.
Nutritional Information: (approximate values per 4 oz. serving)
Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg
- 25 lbs. freshwater fish, cleaned and filleted
- 12 tsp canning salt
- Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.
- Keep the jars and lids hot while filling.
- Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.
- Place the fish inside out into the jars and sprinkle 1 tsp of salt into each jar.
- Wipe the jar rims clean and tighten the lids with your hand.
- Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.
- Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.
- Carefully remove the jars and cool completely in a draft free area.
- Check the seals and refrigerate any jars that did not seal correctly using within 1 week.
- Boil the contents of each jar for 15 minutes before tasting or eating.
- Makes 12 pints
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.