Canning Fish at Home

Canning fish from a fresh and local source is easy to do at home. Add this recipe to your pantry.

| September/October 2012

  • Canning Fish at Home
    After canning fresh fish at home, you may never want to buy canned fish again.
    Fotolia/Aaron Amat

  • Canning Fish at Home

I love fish but am concerned with the levels of pollution in our oceans. When I lived on the Gulf Coast, there were regular cautions about eating certain fish because of high pollutant or mercury levels. When we moved back to Nebraska, I started looking for alternative fish to eat and even to replace canned tuna. On a recent fishing trip, my husband caught several rainbow trout, and we decided to can them and see how they tasted. The result? I will never buy canned fish of any kind again.

MAIN ARTICLE: 
Save Money by Canning Food at Home 

Canning fish at home

Clean fresh fish, removing head, tail, fins and scales, and remove entrails. Rinse well. Cut fish into sections up to 4 inches long. If fish is small enough, do not remove spine and ribs as they will soften during processing.

Fill clean, hot jars to bottom of band rings, or approximately 1-inch headspace. Place skin side next to glass. Do not add water. Wipe rims with clean, damp paper towel; place previously boiled lids on and tighten bands fully. Use only wide-mouth pint jars.



Process in dial-gauge pressure canner at 12 pounds for 100 minutes. 



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