An excess quantity of fish caught in spring and summer may be canned for use in other seasons. Fish for canning must be strictly fresh. Fish deteriorates rapidly in quality and flavor, so quick work is essential for a high grade product.


  1. Fish for canning should be strictly fresh. It is well to stick fish with a knife to drain out the blood as soon as they are caught. The viscera should also be removed as soon as possible.
  2. Scale or wash carefully. Scales are easier to remove if fish are dipped into boiling water and then into cold water. If skins are tough, skin the fish.
  3. In order to draw out the blood before canning, place fish in a brine made by using 1 tablespoon salt to each quart of water. Let fish soak 10 minutes to one hour, according to thickness. Small trout need only 10 minutes soaking. This soaking is not absolutely essential but makes for a better looking product. It tends to make fish firmer.
  4. Pack fish into clean hot jars or tin cans, packing in "up and down" or "circular" fashion to make a good looking jar. Large fish will need to be cut into convenient, uniform pieces.
  5. Add 1 teaspoon salt per pint jar if fish have not been previously soaked in brine. Do not add water. Hot tomato sauce may be poured over the fish in the jars or enameled cans.
  6. Exhaust tin cans till steaming hot. Seal and process at once.

NOTE Fish canned in this manner will resemble canned salmon in texture.

Style of Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Jar-Pint 100 min 11 lb 10 lb
Can-No.2 90 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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