Michigan State University Extension
Preserving Food Safely - 01600573
10/13/97

CANNING FISH, PREPARATION

    It  takes 25 to 35 pounds of fresh fish to fill about a

dozen
pint jars.                                            

    1.    Clean  and  wash  fish  thoroughly.   Remove  the

entrails,
 heads,  fins and tails.   The skin and dark flesh

along
the lateral line may be removed if desired.           

    2.    Cut into desired size pieces usually the size of 

the
jar.                                                    

    3.   If desired, soak  pieces in  brine  made of  1 cup

salt
 per  gallon  of  cold  water.   Pieces  1/2 inch thick

require
 10  to  15 minutes, while pieces the size of a pint

jar
require an hour in  the brine.   Brine removes blood and

water
from the fish flesh and firms the flesh to produce a  

more
desirable canned product.                              

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.