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  Fish
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 304
Ingredients:
***** Not Found *****
Instructions:
Blue, mackerel, salmon, steelhead, trout, and other fatty fish except
tuna.

Caution: Eviscerate fish within 2 hours after they are caught. Keep
cleaned fish on ice until ready to can.

Note: Glass-like crystals of magnesium ammonium phosphate sometimes
form in canned salmon. There is no way for the home canner to prevent
these crystals from forming, but they usually dissolve when heated
and are safe to eat.

Procedure: Remove head, tail, fins, and scales. Wash and remove all
blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2
inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch
headspace. Add 1 teaspoon of salt per pint, if desired. Do not add
liquids.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Fish in a dial-gauge pressure
canner.

Style of Pack: Raw. Jar Size: Pints. Process Time: 100 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Fish in a weighted-gauge
pressure canner.

Style of Pack: Raw. Jar Size: Pints. Process Time: 100 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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