Raw Fish
Smoked Fish.
(Use lightly
smoked fish)
Fried Fish
Smelt
Crab Meat
Split fish lengthwise. Cut into jar-sized lengths. Pack tightly in
jars, skin side out. Drain off excess moisture. Leave
3
⁄
4
" to 1" of
headspace in order to achieve a good seal and help avoid boilout
of oily liquid during processing. Exhaust 10 min.
Cut fish into pieces that will fit vertically into pint canning jars,
leaving 1-inch headspace. Measure 4 quarts (16 cups) of cool tap
water and pour into the pressure canner. (Note: The water level
probably will reach the screw bands of pint jars.) Do not decrease
the amount of water or heat the water before processing begins.
Pack smoked fish vertically into jars, leaving 1-inch headspace
between the pieces and the top of the jar. The fish may be packed
either loosely or tightly. Clean jar rims with a clean, damp paper
towel. Do not add liquid to the jars.
See recipe on page 39. Drain and blot fried fish with paper
towels. Cut into jar-sized lengths. Pack tightly; add one table-
spoon of water, oil or diluted catsup per half pint jar. Exhaust 10
min. for jars.
Fry according to recipe, page 39. Cut into jar-sized lengths; pack
tightly. Add a tablespoon of mustard diluted with water per half
pint jar.
Keep live crabs cool until ready to can. Remove back by forcing the
edge of the shell against a solid object and breaking in two by
folding it like a book. Shake out extras and clean crab under
running water. Cook in boiling acidic brine (2 tablespoons to 1 cup
salt and
1
⁄
4
cup white vinegar or lemon juice per gallon of water) for
20 minutes. Cool in cold water and drain. Remove meat from body
and claws. Rinse meat in cool acidic brine (same as above, but
increase vinegar or lemon juice to 2 cups). Squeeze excess moisture
out of meat. Pack. Add 1 tablespoon vinegar or lemon juice to
container and fill with boiling water. Exhaust 10 min. for jars.
90 90 110 110
——110 —
50 — 110 110
——110 110
80 — 70 80
SEAFOOD SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
Process at 10 pounds of CANS JARS
pressure up to 1000 ft.; #2
1
⁄
2
15 pounds over 1000 ft. #2 & #3 pint quart
U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON.
AS RECOMMENDED BY THE USDA THE MODEL 910 AND 915 ARE NOT RECOMMENDED FOR CANNING SMOKED FISH BECAUSE
THESE UNITS HEAT AND COOL TOO QUICKLY FOR SAFE PROCESSING OF SMOKED FISH. QUART JARS ARE NO LONGER
RECOMMENDED BY THE USDA FOR SAFE PROCESSING.
28
SEAFOOD TIMETABLES AND CANNING INSTRUCTIONS
Many species of fish are suitable for
canning — trout, northern pike,
smelt and tuna as well as suckers
and salmon.
C
an only absolutely fresh seafood, as
it deteriorates rapidly. For fish, remove
entrails immediately; remove head, tail,
fins and scales. Wash carefully, remov-
ing all blood; chill until ready to can.
Chilling helps firm the flesh of
precooked fish; refrigerate overnight or
for a few hours before canning.
Shellfish are soaked or cooked in
water containing salt or acid (such as
vinegar, lemon juice, or citric acid)
before canning.
Wide-mouth standard glass canning
jars are the most convenient for packing
fish. Only pint or half-pint sizes should
be used. Use only new metal vacuum-
s
eal lids with separate metal screw
bands. Porcelain-lined zinc lids are not
recommended because it is difficult to
attain an adequate seal.
Using the ALL-AMERICAN
Automatic Master Sealer (see pg. 18),
seafood may also be safely canned in
convenient tin cans.
Like other low-acid foods, fish
must be canned under pressure in a
pressure cooker to eliminate the risk
of botulins.
Water Pack. Follow instructions
below as to the addition of liquid. In
g
eneral, no additional liquid is
needed in canning raw fish, but it is
required in canning shellfish. For
precooked fish, add one tablespoon
water per half pint after the contain-
ers are filled.
Oil Pack. After packing contain-
ers, add one tablespoon of vegetable
oil per half pint, or enough to cover
the fish by
1
⁄
4
". One tablespoon of
catsup diluted with water may be
added instead of water or oil.
See fish recipes on page 39.
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