by Jaimela King

Created on: December 21, 2011   Last Updated: December 22, 2011

Pressure canning fish is an excellent way to preserve and enjoy your catch or fresh bought fish for an extended period.Canning fish is also a fairly simple process which requires a pressure canner to do the job effectively and safely.

Low acid foods like fish must be processed using the steam pressure canning method. Pressure canners come with either a dial gauge or a weighted gauge. If using a dial gauge you need to check that it is in working order before use. Follow the manufacturer's instruction to determine the dial gauge is functioning or not. Adhere to directions regarding the use of your pressure canner for optimal performance.

You can use the pressure canning method for a variety of fish species from suckers  to salmon. In an effort to prevent spoilage, destroy bacteria and prevent new bacteria from forming, it is critical that you use the pressure canning method when canning fish. 

In addition to a pressure canner, you will need some basic supplies like canning jars and knives for gutting and deboning the fish. Canning jars should be glass with sealers or glass threads. If canning with previously used glass jars, check them carefully to ensure there are no chips, nicks or staining. Whether you use old or new canning jars, always use new metal lids with built in sealing compounds or glass lids with new rubber sealing rings.

Food safety is of utmost importance when preparing and pressure canning fish.The fish you choose for canning should be fresh. Keep the fish on ice or refrigerate until you are ready to prepare. Ensure that the cutting surface is kept clean throughout the preparation stage.This applies to cutting tools, surfaces, utensils and towels. Use soap and water to clean regularly.The Pressure canner should be properly cleaned, checked and tested to ensure it is operational. Jars, covers and sealers should be washed and placed in hot water until you are ready to use.

Maintaining the correct canning temperature is essential to a safe and edible product. When canning fish, the temperature should be at 240 degrees F in your pressure cooker. Remember, the pressure canning method is the only one recommended for canning fish for safety reasons. Blanching the fish or placing in hot water baths is not sufficient to ensure safe eating of the canned fish.

Prepare the fish according to the recipe you choose. Generally though, you would remove scales, gut and clean. Remove parts that you don't want, like the head, fins and tail. If the fish is larger, you may choose to de-bone the fish but for smaller fish you can leave the bones in as they would soften during the pressure canning process. When packing fish in the canning jar, large fish should be chopped into small chunks. Leave an inch space at the top and try not to pack the fish too tightly.

In order to successfully pressure can your fish a good  pressure canning fish recipe will be invaluable. It is also critical that you follow  instructions carefully regarding the operation of your pressure canner and employ the relevant  safety precautions when using high pressured equipment  like the pressure canner,  handling raw fish, equipment and tools.

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