| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Canning |
1 |
Text |
INGREDIENTS
|
|
2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
|
|
6,001 – 8,000 ft: 14 lb. |
|
|
Above 1,000 ft: 15 lb. |
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.
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.
======================================================= === * 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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