Canning Smoked Fish is a great method to keep scrumptious components close at hand for future meals. In this useful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the procedure for canning smoked fish safely. Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.
If smoked fish has been frozen, thaw in the fridge until no ice crystals stay before canning. If not done prior to smoking, cut fish into pieces that will certainly fit vertically into pint canning jars, leaving 1-inch headspace. Pack smoked fish vertically into hot jars, leaving 1-inch headspace in between the pieces and the leading rim of the jar. The fish may be packed either freely or securely. Do not add fluid to the jars. Clean jar rims with a clean, damp paper towel. Adjust covers and process.
The directions for filling the pressure canner for processing smoked fish are different than those for other pressure canning, so please read the following thoroughly. When you are all set to process your containers of smoked fish, measure 4 quarts (16 cups) of cool tap water and pour into the pressure canner. Place prepared, closed containers on the rack in the bottom of the canner, and continue as with usual pressure canning guidelines.
Note: Do not use jars larger than one pint. Half-pints might be securely processed for the same length of time as pints, but the quality of the item could be less appropriate.