Home Canned Fish

Procedure:

• Clean fish and remove head, tail, fins, and scales.
• Wash fish.
• Split fish lengthwise, if desired.
• Cut into 3 ½-inch long pieces.
• Fill pint jars, leaving 1-inch headspace
• Add 1 teaspoon salt per pint.
• Do not add liquid.
• Adjust lids.
• Process 100 minutes at 12 pounds pressure.
• Quart jars are not recommended for canning fish.