Canning Fish

Step 1

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

Step 2

Clean fish, removing head, tail, fins, and scales. (Or purchase pre-cleaned fish.)

Step 3

Wash well and cut fish into jar-length pieces.

Step 4

Soak fresh fish in salty brine. (Optional. Use 1 cup salt to 1 gallon water.)

Step 5

Drain fish for 10 minutes.

Step 6

Pack fish into hot jar, putting skin sides next to glass and leaving 1” headspace. (If you didn't brine the fish, you can add 1 tsp. salt per pint or 1/2 tsp. salt per half pint.)

Step 7

Wipe the rim clean and place on your seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions.