Smoked fishAmount will vary depending on how much you have to can.
Instructions
There are a lot of steps included in these instructions. Please read all the way through before beginning so you have a full idea of everything involved.
Wash your jars in 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 using!
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 needs 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 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 (see notes below), set timer to 110 minutes.
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 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.
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.
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
Notes
Use pint or ½ pint jars. The amount will depend on how much fish you have and how many jars your pressure canner will hold. Altitude Adjustment:
1000-2000 feet - 11 pounds of pressure
2001-3000 feet - 12 pounds of pressure
3001-6000 feet - 13 pounds of pressure
6001- 8000 feet - 14 pounds of pressure
8001-10000 feet - 15 pounds of pressure
Recipe 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 them. 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 fish before using. If in doubt, throw it out. Do not taste anything to determine if it's good.
Additional tips and safety guidelines are listed above the recipe card in the post.