Canning & Processing Time for Fish in Quart Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
For canning fish in quart 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.
- Place jars on rack in pressure canner.
- Due to longer processing time, more water is needed in the pressure canner. Put 3 quarts (12 cups) of water in pressure canner and then fasten the cover with the vent open.
- Heat on the highest heat possible until steam steadily escapes from vent for a period of 10 minutes.
- Close vent and process with the pressure canner for 160 minutes (2 hours and 40 minutes) at 11 pounds of pressure, or 10 pounds for a weighted gauge. Note the time begins when the prescribed pressure is reached.
- 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 Half-Pint or Pint 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.