Michigan State University Extension
Preserving Food Safely - 01600573


     It  takes 25 to 35 pounds of fresh fish to fill about a
dozen pint jars.                                            

     1.    Clean  and  wash  fish  thoroughly.   Remove  the
entrails,  heads,  fins and tails.   The skin and dark flesh
along the lateral line may be removed if desired.           

     2.    Cut into desired size pieces usually the size of 
the jar.                                                    

     3.   If desired, soak  pieces in  brine  made of  1 cup
salt  per  gallon  of  cold  water.   Pieces  1/2 inch thick
require  10  to  15 minutes, while pieces the size of a pint
jar require an hour in  the brine.   Brine removes blood and
water from the fish flesh and firms the flesh to produce a  
more desirable canned product.                              

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