State University Extension
Preserving Food Safely - 01600573
It takes 25 to 35 pounds of fresh fish to fill about a
dozen pint jars.
1. Clean and wash fish thoroughly. Remove the
entrails, heads, fins and tails. The skin and dark flesh
along the lateral line may be removed if desired.
2. Cut into desired size pieces usually the size of
3. If desired, soak pieces in brine made of 1 cup
salt per gallon of cold water. Pieces 1/2 inch thick
require 10 to 15 minutes, while pieces the size of a pint
jar require an hour in the brine. Brine removes blood and
water from the fish flesh and firms the flesh to produce a
more desirable canned product.