Michigan State University Extension
Preserving Food Safely - 01600574
BLUE, MACKEREL, SALMON, STEELHEAD, TROUT, AND OTHER FATTY FISH EXCEPT TUNA
Eviscerate fish within 2 hours after they are caught. Keep cleaned fish on ice until ready to can.
NOTE: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.
PROCEDURE: Remove head, tail, fins and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2-inch lengths. Fill hot, pint jars, skin side next to glass, leaving 1-inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR FISH IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Raw Pints 100 min. 11 lb. 12 lb. 13 lb. 14 lb.
RECOMMENDED PROCESS TIMES FOR FISH IN A WEIGHTED-GAUGE PRESSURE CANNER
Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1001 ft.
Raw Pints 100 min. 10 lb. 15 lb.