INGREDIENTS

INSTRUCTIONS

Blue, mackerel, salmon, steelhead, trout, and other fatty fish except
tuna.  Caution: Eviscerate fish within 2 hours after they are caught.
Keep  cleaned fish on ice until ready to can.  Note: Glass-like
crystals of magnesium ammonium phosphate sometimes  form in canned
salmon. There is no way for the home canner to prevent  these crystals
from forming, but they usually dissolve when heated  and are safe to
eat.  Procedure: Remove head, tail, fins, and scales. Wash and remove
all  blood. Split fish lengthwise, if desired. Cut cleaned fish into
3-1/2  inch lengths. Fill pint jars, skin side next to glass, leaving
1-inch  headspace. Add 1 teaspoon of salt per pint, if desired. Do not
add  liquids.  Adjust lids and process following the recommendations in
Table 1 or  Table 2 according to the canning method used.  Table 1.
Recommended process time for Fish in a dial-gauge pressure  canner.
Style of Pack: Raw.  Jar Size: Pints. Process Time: 100 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 -
4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Fish in a weighted-gauge
pressure canner.  Style of Pack: Raw.  Jar Size: Pints. Process Time:
100 minutes.  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10
lb. Above  1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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