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Salmon, rockfish and flatfish (sole, cod, flounder) and other fish
Caution: Safe processing times for other smoked seafoods have not been determined. Those products should be frozen. Smoking of fish should be done by tested methods. Lightly smoked fish is recommended for canning. However, because it has not yet been cooked, do not taste lightly smoked fish before canning.
Follow these recommended canning instructions carefully. Use a 16 to 22 quart pressure canner for this procedure; do not use smaller pressure saucepans. Safe processing times haven't been determined. Do not use quart jars or tin cans. Half-pints could be safely processed for the same length of time as pints, but the quality of the product may be less acceptable.
Procedure: If smoked fish has been frozen, thaw in the refrigerator until no ice crystals remain
before canning. If not done prior to smoking, cut fish into pieces that will fit vertically into pint
canning jars, leaving 1 inch headspace. |
Measure 4 quarts (16 cups) of cool tap water and pour into the pressure canner. (Note: The water level probably will reach the screw bands of pint jars.) Do not decrease the amount of water or heat the water before processing begins. Pack smoked fish vertically into jars, leaving 1 inch headspace between the pieces and the top of the jar. The fish may be packed either loosely or tightly. Clean jar rims with a clean, damp paper towel. Do not add liquid to the jars. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
Canning Poultry, Red Meat & Seafood Products
Note: There are no safe options for canning these foods in a boiling water canner.Poultry
These documents were adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.