Canning & Processing Time for Fish in Quart Jars
- Details
- 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 1ยจ 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.
Equipment Needed:
- 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.
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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. |
For fish canning recipes, go to our Canning Fish (Recipes) page.
Peel, quarter and remove the seeds.Combine water, spices, sugar, lemon juice and cornstarch in a large, heavy pan and slowly bring to a boil, stirring continuously to avoid lumping of cornstarch.Add fruit and bring up to simmer, cooking for about five minutes, stirring continuously.