I like saving money and still enjoying good food, so I made this basic canned fish because I had some salmon handy that needed to be used. While many never think of canned fish, I think it’s a great thing that you can do to save a buck and have fish meat ready for whenever.
Make This Basic Canned Fish and Save Money and Time
Let’s get fishy!
Not everyone likes fish, but it is good to have it around every once in a while. I decided to use my salmon so I could use it later on during a camping trip, as well as for a quick lunch.
For this, you will need a pressure canner, as it is the only way to prevent botulism or any other possible contamination. I use glass jars that I prepare ahead of time.
To cook the actual fish, I prepare salt-water brine, as it is the best way for the flavors and colors to keep for longer. I usually leave my fish in the brine in the fridge for about 1 hour, and then I drain it, as the fish must be clean before you pack it.
Another important thing to keep in mind is to keep the skin of the fish toward the glass. I let my pressure canner work for about 1 hour and 40 minutes, but this varies in terms of size of your jars and your altitude. Make sure you check this before you start.
Finally, after the time is up, I cool the canner down to zero pressure and I let the jars stand for a few minutes. As with other meat products, with fish, you need to let the jars cool for about 24 hours before storing.
I love using this basic canned fish when I’m preparing a cheeseboard, a quick lunch salad or sandwich, or when my kids have an overnight camping trip.
Basic Canned Fish
1 cup (128 g) pickling salt
16 cups (3.8 L) water
Fresh fish, de-bone if large
- Make saltwater brine by dissolving pickling salt in water in a large stainless steel bowl.
- Cut fish into pieces big enough to fit in a jar.
- Put fish in brine and let it soak in refrigerator for an hour.
- Drain soaked fish well, about 10 minutes.
- Prepare pressure canner.
- Wash jars, Don’t heat.
- Pack fish in jars with skin side on glass, leave 1 inch (2.5 cm) of headspace. Don’t add any liquid.
- Remove trapped air bubbles.
- Wipe jar rim with a vinegar-moistened paper towel.
- Apply lid and band, adjust to fingertip-tightness.
- Process jars in pressure canner using 10 pounds pressure for 1 hour and 40 minutes. (adjust for altitude)
- Turn off heat, cool canner to zero pressure. Wait 5 minutes before you open canner lid.
- Remove jars and cool for 24 hours.
- After 24 hours, Test seal on lids by pressing down the center, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.