FISH AND SEAFOOD   CANNING BASICS

Pressure Canning is the ONLY SAFE METHOD for canning fish and seafood.

Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. To prevent spoilage, keep fish and shellfish refrigerated or on ice to maintain a temperature of 40ºF or below.

Adjusting for High Altitude Canning:

• Dial Gauge Pressure Canner: When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the Pressure Canning Chart below.
   
• Weighted Gauge Pressure Canner: When pressure canning at altitudes of 1,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the Pressure Canning Chart below.
   
• Presto Precise® Digital Pressure Canner: When pressure canning, this canner automatically adjusts for altitude. There is no adjustment necessary.

PROCEDURES AND RECIPES

CLAMS (whole or minced)         half-pints | pints

Keep clams on ice until ready to can. Scrub shells thoroughly and rinse.

Hot Pack: Steam 5 minutes and open shells. Remove clam meat. Collect and save clam juice. Wash clam meat in salted water using 1 1/2 to 3 tablespoons of salt per gallon of water. Rinse. Cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat grinder or food processor. Heat reserved clam juice to boiling. Pack clams loosely in hot jars, leaving 1-inch headspace.

Add hot clam juice and, if needed, boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids on jars and adjust bands fingertip tight.

Pressure Canning

Follow manufacturer’s instructions for pressure canning method and canner-specific jar capacity.

• Dial Gauge Canner. Process at 11 pounds pressure—Half-pints 60 minutes and Pints 70 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds pressure.
   
• Weighted Gauge Canner. Process at 10 pounds pressure—Half-pints 60 minutes and Pints 70 minutes. For processing above 1,000 feet altitude, use 15 pounds pressure.
   
• Presto Precise® Digital Canner. Process Half-pints 60 minutes and Pints 70 minutes. Canner automatically adjusts for altitude in pressure canning mode.

FISH — Salmon, Trout, Steelhead, and other fish except Tuna         half-pints | pints

Remove head, tail, and fins. Wash fish in cold water.

Raw Pack: Split fish lengthwise and then cut into lengths that fit the jar size being used. Bones can be left in and skin left on, if desired. For halibut, remove the bones and skin. Pack fish tightly in hot jars, leaving 1-inch headspace.

Add 1/2 teaspoon canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. DO NOT ADD LIQUID. Clean jar rims. Position lids on jars and adjust bands fingertip tight.

Pressure Canning

Follow manufacturer’s instructions for pressure canning method and canner-specific jar capacity.

• Dial Gauge Canner. Process at 11 pounds pressure—Half-pints and Pints 100 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds pressure.
   
• Weighted Gauge Canner. Process at 10 pounds pressure—Half-pints and Pints 100 minutes. For processing above 1,000 feet altitude, use 15 pounds pressure.
   
• Presto Precise® Digital Canner. Process Half-pints and Pints 100 minutes. Canner automatically adjusts for altitude in pressure canning mode.

TUNA         half-pints | pints

Remove viscera and clean fish thoroughly. Tuna may be canned either raw or precooked. Precooking removes most of the strong-flavored natural oils.

Raw Pack: Remove skin. Separate the meat into quarters by cutting the meat away from bones. Cut out and discard bone, fin bases, and dark flesh. Cut quarters crosswise into lengths that fit the jar size being used. Add 1/2 teaspoon canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack fish into hot jars, pressing down gently to make a solid pack, leaving 1-inch headspace. DO NOT ADD LIQUID.

Hot Pack: Place tuna belly-side down on a rack in the bottom of a large baking pan. Bake at 350°F for 1 hour. Refrigerate cooked fish overnight to firm the meat. Remove skin. Cut meat away from bones; cut out and discard bone, fin bases, and dark flesh. Quarter the pieces; cut quarters crosswise into lengths that fit the jar size being used. Add 1/2 teaspoon canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack fish into hot jars, pressing down gently to make a solid pack, leaving 1-inch headspace. Add water or oil to jars, leaving 1-inch headspace. Remove air bubbles.

Clean jar rims. Position lids on jars and adjust bands fingertip tight.

Pressure Canning

Follow manufacturer’s instructions for pressure canning method and canner-specific jar capacity.

• Dial Gauge Canner. Process at 11 pounds pressure—Half-pints and Pints 100 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds pressure.
   
• Weighted Gauge Canner. Process at 10 pounds pressure—Half-pints and Pints 100 minutes. For processing above 1,000 feet altitude, use 15 pounds pressure.
   
• Presto Precise® Digital Canner. Process Half-pints and Pints 100 minutes. Canner automatically adjusts for altitude in pressure canning mode.