I have canned salmon, mackerel, Red Snapper, catfish & crappie. ALL have turned out great. (I’ve also canned shrimp & oysters).
No oil needs to be added to an OILY fish like salmon, tuna, mackerel, etc.
When canning lean fish like crappie or catfish, cod, halibut, etc., up to 4 tablespoons of olive oil or vegetable oil may be added to each pint jar. (I use 2 tablespoons in pint jars, 1 tbsp in 1/2 pints). The oil will add moisture to the fish but will also increase the calories (1 Tbsp of oil = 135 cal). I prefer to use Olive Oil, but that is my preference.
Cut fish into fillets or chunks. The skin may be left on or off. Fillets can be rolled for packing in jars.
Salt, seasoning salt, or other spices may be added to the packed fish.
Process 1/2 pint and pint jars for 100 minutes at:
10 psi – weighted gauge
11 psi – dial gauge
In case you might be interested in adding sauces to your fish, here are some good recipes:
Sauces may be added to containers before sealing them or served with cooked canned fish. Tomato Sauce. This sauce is often added to sardines, herrings, mackerel fillets and smoked fish. Tomato “fish sauce” is a type of ketchup made from tomato pulp, vinegar, onion, salt and spices. Bay leaves and cloves are often added.
Sugar tends to caramelize at high temperatures so it should be added in small quantities as it may darken the sauce.
Tomato Sauce for Canned Fish
1 qt ripe whole tomatoes
1 Tbsp chopped parsley
1 bay leaf
1/2 tsp salt
1 medium onion
1 Tbsp vinegar
1 Tbsp Worcestersire sauce
1/4 tsp cayenne pepper
Smash tomatoes and simmer with other ingredients until reduced to about half of the original volume. Strain through a fine strainer.
Mustard Sauce. This sauce is often added to sardines and other canned fish. Ingredients: mustard seed, vinegar, cayenne pepper, turmeric, salt, water.
Add 2 Tbsp vinegar to 1 cup of water. Add 5 Tbsp. cracked mustard seeds, 1/4 tsp cayenne, 1/2 tsp turmeric. Cook in skillet for 5 minutes. Strain.
Caution Do not use starch, flour or any artificial thickening agent.