Canning Smoked Fish

Step-by-step directions on how to can smoked fish. This recipe uses smoked kokanee, but you could also use smoked salmon or smoked trout.

Canning smoked fish is a great way to preserve your fish!

Canning fish

You've caught the fish. You've smoked the fish. Now what? Can the fish!

Canning smoked fish makes the fish shelf stable and portable. We prefer canning our smoked fish over freezing it because we find the frozen fish often dries out after a few months.

Canning fish requires a 16 - 22 quart pressure canner. This is not the same as an instant pressure cooker. You need one that is designed for home canning.

Canning and preserving your own food is not only rewarding, but you have a supply of the most amazing food. You know what's in it and you know exactly how it's been handled and processed.

Why a pressure canner?

There are two main ways to home can foods; either in a hot water bath or a pressure canner. Both create essentially the same process. They force the air out of the jar and kill bacteria and molds leaving an environment that is safe for food to remain at room temperature.

Foods that can be processed in a water bath canner are foods that are high acid foods - jams, jellies, tomatoes, and most fruits.

All other foods need to be processed in a pressure canner. The jars are placed in the canner along with water in the canner. The canner is sealed with a heavy lid that is outfitted with a pressure gage. The jars are processed at a higher pressure which creates a higher temperature.

Using a pressure canner isn't difficult, but there are several steps you need to take to make certain you are following safe practices.

If you haven't used a pressure canner before, you'll want to read How to Use a Pressure Canner.

Safety tips for using a pressure canner

• Follow instructions carefully for your pressure canner
• Inspect the rubber gasket in the lid. If it's bent, cracked or brittle, it needs to be replaced.
• Make certain the vent is clear of debris
• Have your lid, along with the pressure gauge tested for accuracy regularly. Most county extension offices will offer to test.
• Know your altitude - you need to adjust the pressure depending on your altitude
• Be precise - don't start timing your canning until the pressure cooker has reached full pressure
• If the pressure falls below your required pressure, you need to start your timing over
• Keep an eye on your pressure canner. You want to keep a consistent pressure - not to high and not too low. Make small adjustments to your stove temperature as needed.
• Do not open your pressure canner or remove the vent cover until the pressure has fully returned to zero. This is an important part of the process!

Equipment

• Pressure Canner - if you are using an older pressure cooker, please inspect the gasket in the lid and have the pressure gage tested prior to using
• Jar Lifter
• Canning Jars

Ingredients

You only need one thing for this recipe - smoked fish! You can use smoked kokanee, trout, or salmon.

No liquid is added to the jars. The liquid you see in the final processed jars is the oil that is extracted from the fish during processing.

After the fish has been smoked and cooled, remove skin and bones. I've used smoked kokanee so the pieces are small. If you are using a larger fish, you may need to break apart the fish to fit into the jars.

Step-by-step directions

• Wash your jars in the dishwasher or in hot soapy water and rinse well
• Wash the lids in hot soapy water and rinse well. The lids do not need to be boiled before use!
• Prepare fish by removing skin and bones
• Add pieces of fish to jar so jar is filled, leaving a 1-inch headspace

• Wipe the rim of each jar well with a clean, damp washcloth. All oil and bits of fish need to be fully wiped away in order for the lids to create a seal.
• Place lid on jars and then place screw band. Tighten firmly, but don't over-tighten. Just give it a good firm twist.

• Place at least 4 inches of water in the bottom of pressure canner
• Set heat diffuser (pressure cooker canner rack) in the bottom of canner
• Place jars of fish in canner. If you have more jars than just one layer, you may add a second diffuser and add another layer of jars.

• Place and lock lid on pressure canner. Make certain the steam vent is left uncovered.
• Turn heat to high
• When steam begins to come through the steam vent in a solid stream, set timer for 10 minutes.
• Allow steam to vent for 10 minutes
• Place cover on vent. This will allow the pressure to begin building.
• Once pressure reaches 10 pounds of pressure - or the pressure needed for your elevation, set timer to 110 minutes.

Altitude Feet	Pounds of Pressure
1,001- 2,000 2,001- 3,000 3,001- 6,000 6,001 - 8,000 8,001-10,000	11 pounds 12 pounds 13 pounds 14 pounds 15 pounds

• Be certain the pressure doesn't drop below your required pounds per pressure. Also, make certain it doesn't go over 20 pounds of pressure and into the "caution zone"
• After 110 minutes, turn heat off and leave alone until pressure returns all the way to zero. Do not remove steam vent cover before pressure returns to zero. This may take 30-60 minutes.
• Remove steam vent cover and then remove canner lid. Use caution when opening lid and open it away from you.
• Remove jars with a jar lifter and place on a cooling rack with a towel under cooling rack. The jars will still be very hot and the contents will be bubbling. Once you place jars on the rack, do not touch the jars! You will begin to hear "pings" as the jars begin to seal.
• Do not touch jars until fully cooled. Then remove screw band rings from jars. Test seal of each jar. The center of the lid should be slightly concave and not have any movement when you press in the center. If a jar is unsealed or you are able to press the lid down do not store this jar. The contents are safe to eat right now, but not shelf stable. You can refrigerate and enjoy now or discard the contents.
• Wash the outside of each jar in warm soapy water to remove residue from canning
• Label contents and date on lids and store jars in your pantry

Canning tips

• Follow safe canning practices. Read and reread steps, especially venting times, processing times and pressure settings.
• Use freshly smoked fish that is high quality
• Inspect your jars before using. If there are any nicks or hairline fractures, discard the jar.
• Do not reuse canning lids. Purchase new lids every time. Wash lids in hot soapy water before using. The lids do not need to be boiled (this was a practice that was needed many years ago.)
• This recipe works for canning into pint or half pint sized jars. The processing times and pressure remains the same. Do not use quart sized jars.
• Inspect canned fish before using. If in doubt, throw it out. Do not taste anything to determine if it's good.

How to use fish

We use our canned smoked fish just like we would when the fish comes off the smoker. To use, open jar and drain off the oil. Use on a meat and cheese board, serve on crackers with cream cheese or add to a smoked salmon dip.

This smoked salmon is also perfect in smoked salmon pasta for dinner.

We often like to mix with mayonnaise and finely chopped onions, pickle relish, and sweet bell peppers and make "tuna" salad sandwiches. If you'd like to try another canning recipe check out how to can raw fish.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my home canning recipes!