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Canning Bluefish or Tailor Fish

Bluefish or Tailor Fish is safe to can at home and may be canned in water or oil, including olive oil. If you have never canned fish before, we recommend watching our free Video 6.

Half-Pint Jars Pint Jars Quart Jars
Bluefish or Tailor Fish - Approximate weight per jar 10 ounces 20 ounces (1 lb. 4 ounces) 40 ounces (2-1/2 lbs.)
Salt (optional) 1/2 tsp. 1 tsp. 2 tsp.
  1. Bluefish should be cleaned, eviscerated, rinsed and put on ice or refrigerated no longer than 2 hours after catching.
  2. If bluefish is frozen, thaw.
  3. Rinse bluefish in cold water.You may add 2 tablespoons of vinegar to the water to remove any slime.
  4. Remove head, tails, fins and scales. Removal of bones and skin is optional. The bones will soften during processing.
  5. Wash bluefish again, ensuring all blood is removed.
  6. Refrigerate bluefish until ready to pack in jars. If using herbs (fresh only,) wrap the herbs with the fish in plastic and refrigerate overnight. REMOVE the herbs before canning as the flavor will become too intense during the canning process.
  7. If canning in half-pint or pint jars, go to Canning & Processing Time for Fish in  Half-Pint or Pint Jars.
  8. If canning in quart jars, go to Canning & Processing Time for Fish in Quart Jars.

These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.

Video and instructions for canning fish (recipes) and making and canning homemade pate recipes.

Video 6: Home Canning Pate, Home Canning Meatloaf and Home Canning Fish

The last in our series of videos will teach you how to cold pack certain meats and fish.

Canning Mackeral

Mackeral is safe to can at home and may be canned in water or oil, including olive oil. If you have never canned fish before, we recommend watching our free Video 6.

Half-Pint Jars Pint Jars Quart Jars
Mackeral - Approximate weight per jar 10 ounces 20 ounces (1 lb. 4 ounces) 40 ounces (2-1/2 lbs.)
Salt (optional) 1/2 tsp. 1 tsp. 2 tsp.
  1. Mackeral should be cleaned, eviscerated, rinsed and put on ice or refrigerated no longer than 2 hours after catching.
  2. If mackeral is frozen, thaw.
  3. Rinse mackeral in cold water.You may add 2 tablespoons of vinegar to the water to remove any slime.
  4. Remove head, tails, fins and scales. Removal of bones and skin is optional. The bones will soften during processing.
  5. Wash mackeral again, ensuring all blood is removed.
  6. Refrigerate mackeral until ready to pack in jars. If using herbs (fresh only,) wrap the herbs with the mackeral in plastic and refrigerate overnight. REMOVE the herbs before canning as the flavor will become too intense during the canning process.
  7. If canning in half-pint or pint jars, go to Canning & Processing Time for Fish in  Half-Pint or Pint Jars.
  8. If canning in quart jars, go to Canning & Processing Time for Fish in Quart Jars.

These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.

Video and instructions for canning fish (recipes) and making and canning homemade pate recipes.

Video 6: Home Canning Pate, Home Canning Meatloaf and Home Canning Fish

The last in our series of videos will teach you how to cold pack certain meats and fish.

Canning Salmon

Salmon is safe to can at home and may be canned in water or oil, including olive oil. If you have never canned fish before, we recommend watching our free Video 6.

Half-Pint Jars Pint Jars Quart Jars
Salmon - Approximate weight per jar 10 ounces 20 ounces (1 lb. 4 ounces) 40 ounces (2-1/2 lbs.)
Salt (optional) 1/2 tsp. 1 tsp. 2 tsp.
  1. Salmon should be cleaned, eviscerated, rinsed and put on ice or refrigerated no longer than 2 hours after catching.
  2. If salmon is frozen, thaw.
  3. Rinse salmon in cold water.You may add 2 tablespoons of vinegar to the water to remove any slime.
  4. Remove head, tails, fins and scales. Removal of bones and skin is optional. The bones will soften during processing.
  5. Wash salmon again, ensuring all blood is removed.
  6. Refrigerate salmon until ready to pack in jars. If using herbs (fresh only,) wrap the herbs with the salmon in plastic and refrigerate overnight. REMOVE the herbs before canning as the flavor will become too intense during the canning process.
  7. If canning in half-pint or pint jars, go to Canning & Processing Time for Fish in  Half-Pint or Pint Jars.
  8. If canning in quart jars, go to Canning & Processing Time for Fish in Quart Jars.

These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.

Video and instructions for canning fish (recipes) and making and canning homemade pate recipes.

Video 6: Home Canning Pate, Home Canning Meatloaf and Home Canning Fish

The last in our series of videos will teach you how to cold pack certain meats and fish.

Canning Halibut

Halibut is safe to can at home and may be canned in water or oil, including olive oil. If you have never canned fish before, we recommend watching our free Video 6.

Half-Pint Jars Pint Jars Quart Jars
Halibut - Approximate weight per jar 10 ounces 20 ounces (1 lb. 4 ounces) 40 ounces (2-1/2 lbs.)
Salt (optional) 1/2 tsp. 1 tsp. 2 tsp.
  1. Halibut should be cleaned, eviscerated, rinsed and put on ice or refrigerated no longer than 2 hours after catching.
  2. If halibut is frozen, thaw.
  3. Rinse halibut in cold water.You may add 2 tablespoons of vinegar to the water to remove any slime.
  4. Remove head, tails, fins, bones and skin.
  5. Wash halibut again, ensuring all blood is removed.
  6. Refrigerate halibut until ready to pack in jars. If using herbs (fresh only,) wrap the herbs with the halibut in plastic and refrigerate overnight. REMOVE the herbs before canning as the flavor will become too intense during the canning process.
  7. If canning in half-pint or pint jars, go to Canning & Processing Time for Fish in  Half-Pint or Pint Jars.
  8. If canning in quart jars, go to Canning & Processing Time for Fish in Quart Jars.

These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.

Video and instructions for canning fish (recipes) and making and canning homemade pate recipes.

Video 6: Home Canning Pate, Home Canning Meatloaf and Home Canning Fish

The last in our series of videos will teach you how to cold pack certain meats and fish.

Canning Steelhead

Steelhead is safe to can at home and may be canned in water or oil, including olive oil. If you have never canned fish before, we recommend watching our free Video 6.

Half-Pint Jars Pint Jars Quart Jars
Steelhead - Approximate weight per jar 10 ounces 20 ounces (1 lb. 4 ounces) 40 ounces (2-1/2 lbs.)
Salt (optional) 1/2 tsp. 1 tsp. 2 tsp.
  1. Steelhead should be cleaned, eviscerated, rinsed and put on ice or refrigerated no longer than 2 hours after catching.
  2. If steelhead is frozen, thaw.
  3. Rinse steelhead in cold water.You may add 2 tablespoons of vinegar to the water to remove any slime.
  4. Remove head, tails, fins and scales. Removal of bones and skin is optional. The bones will soften during processing.
  5. Wash steelhead again, ensuring all blood is removed.
  6. Refrigerate steelhead until ready to pack in jars. If using herbs (fresh only,) wrap the herbs with the steelhead in plastic and refrigerate overnight. REMOVE the herbs before canning as the flavor will become too intense during the canning process.
  7. If canning in half-pint or pint jars, go to Canning & Processing Time for Fish in  Half-Pint or Pint Jars.
  8. If canning in quart jars, go to Canning & Processing Time for Fish in Quart Jars.

These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.

Video and instructions for canning fish (recipes) and making and canning homemade pate recipes.

Video 6: Home Canning Pate, Home Canning Meatloaf and Home Canning Fish

The last in our series of videos will teach you how to cold pack certain meats and fish.

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