08-03-2018, 10:38 PM
[#0000FF]I have been pressure canning different meats and fish for quite a few years too. One of those things that is easy once you have done it, but confusing until you do.
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[#0000FF]As suggested, most canning kettles come with good instructions...and some have great online sites with recipes and suggestions for processes. If you go to your search engine and enter "pressure canning fish" you will find a ton of websites and videos. Just be sure to adjust the pressure amounts for our higher altitude.[/#0000FF]
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[#0000FF]I am attaching a PDF file for canning trout. Hard to really mess it up unless you add liquid or too much seasoning. Best to go with minimal salt and seasonings during the canning and adjust to taste when eating it later.
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[#0000FF]The last couple of years I have even pressure canned some catfish. The extended processing time leaves the fish a bit softer than I would prefer but it makes up into great fish patties...or salad protein.[/#0000FF]
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[#0000FF]As suggested, most canning kettles come with good instructions...and some have great online sites with recipes and suggestions for processes. If you go to your search engine and enter "pressure canning fish" you will find a ton of websites and videos. Just be sure to adjust the pressure amounts for our higher altitude.[/#0000FF]
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[#0000FF]I am attaching a PDF file for canning trout. Hard to really mess it up unless you add liquid or too much seasoning. Best to go with minimal salt and seasonings during the canning and adjust to taste when eating it later.
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[#0000FF]The last couple of years I have even pressure canned some catfish. The extended processing time leaves the fish a bit softer than I would prefer but it makes up into great fish patties...or salad protein.[/#0000FF]
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