Canning your own fish

[tylerdurden]

For a long time I thought there was some great mystery or special equipment needed to can your own catch. Then last year I looked into it and discovered how easy it really is and tried it for the first time. I canned some albacore and yt and it came out great, and best part is it's easy and the actual prep doesn't take much time. There is a great thread on BD about it too but I don't feel like digging for it right now. I am borrowing heavily on that thread for this writeup, along with the canners instructions, and various google searches I did for canning fish.

Canning fish has some advantages over other storage methods. The fish once canned can be kept at room temperature, so it frees up freezer space. The fish is already seasoned and "cooked" and ready to go. The fish also lasts indefinitely, no freezer burn. For those like me that can only go albacore fishing a few times a year this is a great way to enjoy the catch year round.

Equipment needed:
Canner, basically a big pressure cooker. Cheap ~$60 for a smallish one.
Mason Jars, cheap, reusable except for the top. 1/2 pints are 12 for $6.
Fish
Spices, canned jalapenos, homemade seasoning, salsa, whatever goes good with fish.

Here is what I do. I am not an expert, I have only done this a few times but it worked for me...

I cut up raw fish. Stuff the fish into the jars. Widemouth jars are a bonus. Stuff fish into the jars until almost full. 1/2 pint jars seem to be a good size. Pint jars and bigger just seem like too big a serving of fish to open at once.

Add spices on top of the fish. I took a suggestion from the BD thread and used diced canned jalapenos for convenience. I also added some diced serrano peppers to some, Dave's insanity sauce to some jars and other variations. I'm still new at this and experimenting. I noticed the first time I did this that in the canning process the jalapenos lose their spiciness. Garlic, salt, pepper, cayenne pepper, or whatever else are all good ideas too. Plain comes out good too, but tastes just like plain tuna out of a commercial can.

Here are some jars ready to be capped along with the jalapenos I use in the foreground:


Some people say to add DI water to cover the fish in liquid, some don't. Some say to use olive oil or something else in the jar too. I have used water before and it came out fine. This time I am trying it without water as the fish has enough water and juice to cover itself in the cooking process.


Wipe the lips of the jars clean so they can get a good seal in the canner. I use a wet paper towel. The lids for the jars can only be used once. Add the lids and screw the ring on the jars, not tight, but snug. Load the canner. Do not put jars directly on the bottom of the canner. The second layer of jars can be stacked directly on the first, or a rack can be used.

Add water to the canner so the bottom layer of jars are about 3/4 submerged. Close up and put on the stove on high without the pressure ball on top. When steam starts coming out the vent, wait a few minutes and add the pressure ball. I have used 15 pounds of pressure on the ball, but have read of success with other settings. When up to pressure and the ball starts rocking, I let it cook for 90 minutes.

the loaded canner:


After 90 minutes I turn the heat off and wait for the pressure to equalize to open the canner. I take the jars out when still hot and leave them on the counter. They should start to ping or pop, signaling they are sealing. After they are all done I tap on the top of all of the jars to make sure they sealed. The ones that sound different didn't seal. They need to be refrigerated and eaten within a couple days. The ones that sealed can be kept for a long time. When cool I retighten all the rings to make sure the jars stay sealed.

Here is a finished one from tonight:


The finished product can look kind of disgusting, but it really is good. My favorite ways of eating the finished product is to drain out the liquid and mix with mayo for a sandwich, or to add the fish ontop of a salad, or to mix with salsa and use as a dip with chips.

The big fear I had in canning the first time last year was it is something that mandates being done in large batches, and I didn't want to screw up most of my albacore catch in one botched canning. I didn't. It really is easy and better than store bought canned tuna. I have also canned yt and it came out great. I want to try a single jar of wsb just to see, but I haven't caught one of those since last year.

If anyone has any suggestions on canning, or any recipes post up.

[dgax65]

I'd like to try canning fish sometime. Tuna in olive oil is a classic canning method in Italy. I would try tuna with roasted garlic, red peppers and herbes de Provence.

[madscientist]

Tyler, how much do you charge?

Looks good. Should have told me you wanted to try WSB.

Any way we can do it at camp next trip? Give us something to do besides (edit: while) drinking.

[tylerdurden]

Actually I never thought of doing it while camping and didn't think of wsb until tonights round. It wouldn't be too tough to do while camping. A propane burner for a turkey fryer would be a must as it needs to be at pressure for 90 minutes unbroken, plus the 30 or so minutes it takes to get to a boil and pressurize.

Doug, from my limited experience I don't think olive oil is necessary as tuna and yt have enough oil in them already. I did try one jar with oil last year and it was no better than with water. I like your classic ingredient list. I'll try that one this weekend if all goes well tuna fishing.

And for all the text above it is as simple as adding fish and seasoning into a jar and putting it into a pressure cooker or canner for the desired time.

[bajadog]

Right on....Tyler.

I canned about 10 half pints of my albie Sunday.

Used pesto in a few, and sun dried tomatoes in a few.

Tasty stuff.

[tylerdurden]

Originally Posted by bajadog

...
Used pesto in a few ...

That sounds like a good idea too. I hope I can try that out soon. I am trying to can a variety of different ways so it doesn't all come out tasting the same. It would get boring eating jalapeno canned tuna for 6 months.

[john p.]

Thanks for all the info. I have I guess the small one, probably a 7 qt.
I would like to try it with that one, but there is no gauge on it to read what the pressure is. Can tell by how fast the top is rocking back and forth? The pressure cooker is great for other things as well, artichokes are really good in it and you can add spices etc. Roasts, whole chicken, pork chops and more. I have 6 days on a L.A. Bay Tony Reyes trip followed by an albacore trip when I get back. Hopefully I'll need to do some canning

[bajadog]

Originally Posted by john p.

I have 6 days on a L.A. Bay Tony Reyes trip followed by an albacore trip when I get back. Hopefully I'll need to do some canning

Good luck John.

I did a Reyes trip last September. We did real good on the forkies, and had
pretty cabrilla, and grouper results too. Some guys even scratch a few golden groupers.

Marco

[Handymansd]

http://sandiego.craigslist.org/csd/zip/761344955.html

[john p.]

Originally Posted by bajadog

Good luck John.

I did a Reyes trip last September. We did real good on the forkies, and had
pretty cabrilla, and grouper results too. Some guys even scratch a few golden groupers.

Marco

Thanks Bajadog, We did one two years ago on the Angelina Celine.
Not the best operation and no longer running,but despite that still had a great time. I had one golden grouper last time, but The Capton said it had to be released due to some sort of superstition. We had lots of too many Humboldts. Cabrilla, Pargo and I caught 2 bsb on that trip. A lot of fishing time on these trips and a lot of bang for your buck. Website states they also have 6 kayaks aboard. Sorry to ramble on your canning thread Tyler