Canning Meat: Part 4 of 4 – Bacon & Fish
By servantheart, Editor At Large
If you have not read the earlier posts at SCP on canning, you may want to do so before continuing:
It is possible to can just about any meat. Some will, however, give better results than others.
If you want to can bacon the way I do it, you’ll find that previously posted at SCP, here:
For our fishermen and fisherwomen, here are instructions for canning fish:
Canning Fish (Unsmoked):
Cut fish into jar length pieces, LEAVING SKINS ON.
- Soak your fish in a salty brine for 1 hour. 1 cup of salt to 1 gallon of water.
- While fish is soaking gather all materials needed. Start your water heating in your canner.
- Drain fish for 10 minutes. You want to be sure it is well drained.
- Pack fish into hot jars,(pints or half pints) skin sides out next to the glass.
- Leave a 1 inch head space. Do not add liquid.
- Process using same directions as any other meat, for the altitude where you are canning. Not less than 10 lbs. pressures for 90 minutes quarts, 75 minutes pints. Adjust for higher altitudes.
Canning Smoked Fish:
The only difference between canning regular fish and smoked fish is that you will need to add more water to your canner – make sure it has at least four (4) quarts water before beginning the canning process (in other words, smoked fish needs to be nearly submerged for canning). I suppose this is because it is smoked, and, therefore, already a bit dried out.
A FINAL NOTE: Even if you are not going to do a lot of canning NOW, get everything you need: knowledge (“how to”), at least one good book (Ball Blue Book of Canning); pressure canner; water bath canner; jar lifter (more than one!); jars, caps, rings, etc. Be ready for the day when you MUST preserve your own food without electricity.
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