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Old 07-11-2006, 10:28 PM   #1
Assistant Cook
Join Date: Apr 2005
Location: Bonne Terre MO
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canning fish

I am going to attempt to can some of the trout and catfish I have in my freezer before it burns. Any tips or recipes?? I have eated canned suckers but dont have a clue about how to can them.

Is the fish considered cooked after if is canned or will it still need cooking.

I am trying my new pressure canner with the plain recipie they give.


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Old 07-12-2006, 01:56 AM   #2
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Location: Fort Worth, TX
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The USDA has some information on Canning Seafood and Fish you might find informative, as does the University of Wisconsin - USDA Cooperative Extension's publication Canning Meat, Wild Game, Poultry and Fish Safely.

While none of the information I could find comes right out and says that raw fish will be cooked when the canning is done ... I can't imagine it being anything else. Fish doesn't have to reach a very high internal temperature to be cooked (about 125-F) - and after 1.5 - 2.5 hours in a pressure canner in excess of 240-F, I don't think it could be considered as anything but cooked.

Canned fish, IMHO, is rather bland and is going to need something to gussy it up a bit - think what you normally do with canned tuna, mackerel, or salmon.

You can freeze your fish raw (for up to about 3-5 years) without having to worry about freezer burn if you use a vacuum sealer, such as one of the FoodSaver models.

Canning is just one method of food preservation - and not always the best bet for everything.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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