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Daves Home Canned Fish Recipe for Bluegill
Daves Home Canned Fish
Aprox. 20 Min + time spent cleaning fish
1 1/2 hrs.
Lots of Bluegill or other panfish. Mason jars and The lids and bands for them. Pressure Canner. Jug of Vinegar. Box of salt.
Clean the fish and wash them good. Dont filet them just scale and gut and de-head them. The bones will dissolve like store bought mackerel or salmon.
Wash all the mason jars and lids very well. Wash the pressure canner (make sure you use a canner with a functioning gauge).
Cube the fish up into pieces small enough to drop into the jars. Fill and pack the fish into the jars being sure to leave about 1/2 inch of head space. For quarts put 2 tablespoons of vinegar and one teaspoon of salt (for pints use 1 tbsp of vinegar and 1/2 tsp.of salt) on top and then fill the jar with water leaving 1/2 inch of head space. Use a clean rag and wipe the mouth of the jar very well. Place lid on jar and tighten ring finger tight. Put all your jars into the canner (mine will hold 8 quart jars) at once. Fill the canner with water to about 2 - 3 inches from the jar tops. Seal lid and place on burner. Watch the pressure gauge and adjust heat until you reach 12 - 13 lbs. Back the heat off once you reach 12 lbs. and find a temp that you can maintain this pressure. Process jars at 12 - 13 lbs for 1 1/2 hours. After the time is up turn off heat and allow canner temp and pressure to drop on it's own to about 8 lbs. before releasing with a vent. Take jars out and set on a towel. Jars will pop as lids take seal. After cool check for good seal by pressing lid in the middle if it doesn't pop it's sealed. Canned fish can be used just like store bought mackerel or salmon and tastes just as great.
Be sure jar mouths are clean and oil free before placing lids. Any oil or fish residue can make jars not seal. When taking jars out of canner and during the cooling process be sure there are no strong winds or drafts as this can cause jars to crack. After Jars cool I remove the bands from mine. This allows me to detect if any jars lose seal and avoid a stinky fish mess upon discovery. Also avoids the stuck on hard to open jar later on. If a jar doesn't seal use right a way or try re pressuring for 10 min at 12 lbs with a new lid and a good jar rim cleaning. Always be cautious when using a pressure canner never leave one unattended and I never let mine get over 15lbs. Hope you like this as much as I do. Dave
02/24/10 12:36 AM
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