How The Old Timers Canned Fish | Be Ready For Hard Times | Keep Without Electricity

This home canned fish makes an economical and tasty substitute for canned tuna in any recipe.
Skin off fish (I use Halibut and Salmon)
Cut fish to the size of your jars leaving 1 inch headspace
Brine with salt water for 1 hour (½ cup salt : 1 gal cold water)
Jars should be washed and dried before they're filled. You can run jars through the dishwasher Boiling Lids and Rings for 5 minutes before use.
Pack fish:
Put vinegar 1 tsp, 1 tbsp of ketchup each jar (dissolve pins bones)
Pack the fish into the jars and fill in the gaps with smaller pieces of fish, leaving 1 inch headspace
Fish can be left plain or any type of flavor can be added to the top of fish (garlic, lemon, and rosemary)
This time only need to sprinkle with salt and basil
Wipe the top of the jars with vinegar
Close the jars with clean lids and rings
Canning for 110 minutes
10 psi under 1,000 feet
15 psi above 1,000 feet
Very important after 110 minutes
Turn off the heat
Let pressure cooker come down to 0 pressure before opening the cover
Let them cool down, clean and label.
Store in a cool, clean, dry place where temperatures are below 95 F (between 50-70 F is good) but not freezing temperatures. Rotate foods so the oldest is used first. They can last up to a year. Try not to keep canned foods for more than 1 year.
Use them the same way as canned tuna fish from the stores.
There was one broken jar, not sure if it was an old jar or just happened during the process of canning. Just throw the jar and its contents away, don’t take a chance with it. I also find it worthy to tell folks not to mix different size jars together.
#canningfish #canningforbeginners

[@TazPantry]

There was one broken jar, not sure if it was an old jar or just happened during the process of canning. Just throw the jar and its contents away, don’t take a chance with it. I also find it worthy to tell folks not to mix different size jars together.

[@dsgreeneracres]

Does the ketchup and vinegar change the taste of the fish?