What You Need:

 

25 lbs. freshwater fish

12 tsp canning salt

 

How to Make It:

 

Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.

Keep the jars and lids hot while filling.

Remove the entrails, scales, head, tail and fins off the fish.

Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.

Place the fish with the skin out into the jars and sprinkle 1 tsp of salt into each jar.

Wipe the jar rims clean and tighten the lids with your hand.

Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.

Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.

Carefully remove the jars and cool completely in a draft free area.

Check the seals and refrigerate any jars that did not seal correctly using within 1 week.

Boil the contents of each jar for 15 minutes before tasting or eating.

 

Makes 12 pints

 

If you have an avid fisherman in your home and love fish chowder this recipe is perfect for you. It’s a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using freshwater fish. Always follow a fish can recipe exactly and use care when packing and processing your fish. Fish are very delicate and can fall apart or go bad very easily.

 

Preparation Time: approximately 1 hour

Processing Time: approximately 1 hour 40 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 1 hour 50 minutes

 

Nutritional Information: (approximate values per 4 oz. serving)

Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg