Canning in The Modern Kitchen (Rodale Books, 2018) by Jamie DeMent offers recipes and tricks for preserving fresh ingredients and interesting creations. The book covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning.
This recipe is meant to be used with fatty fish like blues, mackerel, salmon, and steelhead trout instead of tuna. It’s best to can fish that is fresh-caught. Make sure the fish was eviscerated within 2 hours after it was caught and was kept on ice until you canned it. Use the finished product to make fish cakes, croquettes, pasta sauces, or soups.
- 5–6 pounds fresh fish, skin on
- 1 teaspoon kosher salt per pint jar
- Get your pressure-canning equipment ready and have your jars sterilized and ready.
- Clean the fish really well, then remove the head, tail, fins, and scales. Rinse the fish again and make sure you have removed all the blood. Using a clean cutting board, cut the fish into slices 3 1/2 inches long and 1 inch wide
- Pack the fish tightly, in standing rows with the skin side toward the glass, into hot, sterilized jars. Add the recommended amount of salt per jar. Leave 1" of head space. Gently tap the jars to remove air bubbles. Do not add liquid to these jars.
- Wipe the rim of each jar carefully with a clean towel to ensure a good seal, and care- fully place the lids and rims on.
- Follow your pressure- canning process and process at 10 pounds of pressure for 1 hour 40 minutes for pint jars, adjusting for altitude.
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Recipe excerpted from Canning in The Modern Kitchen. Copyright @ 2018 by Jamie DeMent. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.