Canning Fish at Home
By Linda Heitman | Aug 28, 2012
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.
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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