Michigan 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
the jar.

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.

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.