Canning & Processing Time for Fish in Half-Pint or Pint Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
For canning fish in half-pint or pint jars, use the following technique:
- Raw pack in jars, leaving 1" headspace as done in Video 6.
- Run plastic knife between outer edge of fish and jar.
- Add either water or oil (olive oil is permitted) to jars, maintaining 1¨ headspace.
- Wipe rims of jars and place lids and caps on jars.
- Processing with a Pressure Canner for 100 minutes, at 11 pounds of pressure, or 10 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
- Note: Crystals of magnesium ammonium phosphate sometimes form on certain fish. They disappear when reheated and are safe to eat.
- Pressure Canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
Also see page for Canning and Processing Homemade Fish in Quart Jars.
The last in our series of videos will teach you how to cold pack certain meats and fish.
For fish canning recipes, go to our Canning Fish (Recipes) page.