How The Old Timers Canned Fish.

[@joette3477]

Very helpful, my daughter has a freezer full of fish and has asked me to can it. I've never done fish, so this was perfect! Thank you!

[@justusupnorth8262]

I remember when almost everyone around hear canned suckers and salmon. Grandma’s salmon patties sound pretty good about now.

[@j.c.isking2165]

Sounds like a very dangerous neighborhood to be in for any gullible strangers where the locals actually cook and can the “ suckers “ 😂

[@robertbiehler3858]

Anyone k own what the ketchup dose

[@docgalt2801]

You brought back quite a few memories with this episode MR. My grandfather was a big fisherman. Most of the time, he would catch salmon and shinook off from the lake. He and my grandmother would do something similar to what you are talking about in relation to canning. The only major difference was that he would debone the fish, dig a hole in his garden and use the remains as a source of fertilizer to enrich the soil. It was interesting. Nature would take care of the rest. He never fished in winter. So like you said, it was a seasonal thing. Great video MR!

[@ModernRefugee]

Thank you! And yes, the fish waste was buried under the apple tree.

[@glen1arthur]

Hi doc here in Saskatchewan we are land locked but we used suckers, walleye, &northern pike. Yes fish makes for good fertilizer. Lots of memories for me too.

[@resoluteoutdoors]

I finally pulled the trigger on a pressure canner. I have some trout in the freezer that I should try this with!

[@BigSkirtMcGirt]

Love simple, no nonsense canning ideas! Thanks.

[@subdawg1331]

I totally agree... unfortunately we are falling back and need these skills ... copied saved shared than k you so much

[@paparomesoutdoors711]

Good video enjoyed it, about to can 15 lbs of salmon and Alaskan cod. I love my sucker cans I do them every year and they honestly are the best fish for the bang

[@richardcheek6125]

My son just did some trout couple weeks ago, was amazing, bones where similar to can salmon , but less of. Made trout patties, and trout stew. 5 star

[@aquarungirl5167]

Thanks! First great and easy video I’ve seen on pressure canning fish 🐟

[@sandys.1891]

I did my first batch of canning Pacific cod today. Thank you for this video.

[@noncompliance1922]

MR this was one excellent video. I can meat often but have never had a chance to can fish. I am going to have to look into finding a fisherman willing to sell some of his catch. Your tip about the vinegar and ketchup is awesome. Thank you!

[@TheFrugalMombot]

Vinegar isn’t needed in relation to the bones. You don’t have to add that to dissolve or greatly soften the bones (the latter might be the case for some with really large hard bones, but most bones in most fish are just dissolved due to the pressure alone and others are softened to the point that they’re very very soft and you can eat them without worry or barely noticing). You can add all sorts of flavors. I like to add a slice of lemon, some fresh herbs, and a clove of garlic.

[@fallenskyshomesteadingandp2528]

Excellent video sir, you know I never canned fish before , thanks for showing us.👍🏿

[@HyggeHomestead]

Good video. Watching now

[@AlwaysSurvive]

I have to start pressure cooking and fish! Sweet prep!

[@subdawg1331]

I know EH me as well

[@JohnSmith-ii7dw]

also could can fish broth using the left overs (fish heads and any meat left on bones) will make soups chowders rice base

[@PreppingWithSarge]

Great video my friend!

[@cbass2755]

Dang…if every man and women canned in neighborhoods, their wouldn’t be any problem prepping and fear of neighbors taking from you. Everyone would be doing it, all the kids wouldn’t think anything about it, and neighbors helped neighbors back in the day. Today…people are so divided, hateful you have to be quiet in prepping and keep your kids quiet about it. I grew up that way, all my friends parents grew and canned. We helped the less fortunate…..

[@TheFrugalMombot]

Also, if we all went back to having victory gardens. If everyone in the neighborhood grew certain necessities, kept chickens, and were allowed to maybe keep a small goat for milk (and mowing ;) lol), we wouldn’t have to worry about these growing monopoly grocery chains that are price gouging. We wouldn’t worry about what feels like planned supply line disruptions. I know there have been fires and floods and that affects things, but some things have just felt odd, like the eggs and slaughtering millions of chickens due to a threat of bird flu. If everyone had their own chickens, this wouldn’t be an issue really, as we wouldn’t have these horrible factory farms with deplorable conditions. And there used to be a time you could get a suckling pig in spring and raise it over the summer and into fall to have meat for the coming winter. All that you needed was a general store where you’d get things like sugar, chocolate, coffee, and grains, and maybe other things hard to grow in a yard or in your country or state. And people were healthier even eating butter and lard. I know much about the old days was harder, but these are things that shouldn’t have changed and things we should re-embrace.

[@cbass2755]

@@TheFrugalMombot So true Canny! I agree.

[@joaquinlopez997]

Probably less cancer cases also.

[@hallard069]

That canner - wow! That's been well used. Really enjoying these videos instead of all the fear porn that others have latched onto recently. I just can't take one more of the 'prepper influencers' and their clickbait titles talking about something happening half a world away and how 'it could happen here' but making it appear as if it's happening right up the street now. Talk about crying wolf syndrome. "by food now" every single video. I swear some of these people think everyone has a warehouse to store all these items in they think you should have. Thanks for putting a little common sense tips back into the preparedness movement. I try to share them every chance I get.

[@ModernRefugee]

Thank you!

[@northerngirlhobbies]

Canning sucker today. Thank you.

[@danielmorse6597]

Awesome guy. I never canned fish. Love the old canner. I was going to say pickling is an other option. However certain parasites can survive pickling. Not many, but some. In the end I always cook anyway. Great video. I showed it to my mom and dad. They knew right away. Dad said during the war they smoked bluegill. We had an hours long conversation. Thanks man.

[@JanicePhillips]

Freezing for at least a week will knock out those nasties. ;-)

[@KingKongbabe]

@@JanicePhillipsyes , freezing at zero or below zero.

[@whiteyfisk9769]

This country has been going downhill since we "won" that "war" too

[@lesleyhoban6559]

Tu I have been trying to find this out for years,, vinegar and ketchup .. I'm 71 and the old timers I knew didn't remember ... I will do and pass on to next generation .. yup they are I close to 40 now

[@mikkiv9698]

Great video! Thank you for sharing the information...we need it these days.😉

[@ambrosemclaren145]

Your preservation and self-reliant attitude is founded biblically snd historically. In poineer times, families spent many weeks at harvest time putting food by for the winter. I know a lovely older woman who grew up on a farm in Alabama. Her parents were old-school and very self-reliant. She told me in the very hot days of summer everyone helped in food preservation in some way. If it was too hot to be outside you were in the house shelling peas to be canned or some other neccessary occupation. If the kids dared complain the parents would ask them, "You want to eat this winter don't you?" Very interesting canner, MG. Someone must have taken good care of it. Thanks for the tutorial. I have always wanted to can some fish. I bet this is very nourishing.

[@ModernRefugee]

Great story, thank you for sharing it!

[@Thesewingsuccesschannel]

Vinigar is a natural preservative.

[@ModernRefugee]

Yes, it changes the Ph.

[@MichaelJohnson-ux7pe]

Very nicely done video, my dad did this before he passed away. I've tried but not as good as dad, been trying canning with venison. Anyway nice video

[@MichaelR58]

Good video , thanks for sharing , God bless !

[@racheltaft5245]

Question....do the fillet pieces stay intact when you go to use them. Or do they break and crumble easily after being canned?

[@ModernRefugee]

They break up.

[@sushicourier]

White fish breaks up. But salmon and tuna will stay in large chunks.

[@sushicourier]

I have 14 pints of salmon in my pressure canner right now! Most are just with a little salt. But I did a couple with teriyaki sauce, some with Old Bay and a few with dill and lemon. There was salmon filets on special, plus discounts--that brought it to $4.50/lb for cleaned filets! How could I NOT buy 12 pounds worth! 😂 🐟 And the taste of home canned is about 100x better than those $9 cans at the supermarket (filled with thick bones and soggy skin)

[@preppernut]

Good video, I'm going to have to look up and see how long pressure canners have been in existence. I am in my seventies, and a really old-timer (my mother) canned lots of salmon for her family of seven. She just did the hot water bath for four hours, I think it was. I have a big pressure canner and feel more comfortable doing it that way. By the way, she told me that to get rid of the fishy smell on hands was to give a squirt of mustard on them, and then rub it all over your hands quickly and rinse it off. Works.

[@vlogsbykhadija]

Lk 95 helpful video and nice tips ❤🎁❤ 8:00 see you around

[@areftiari2197]

Well done

[@rogutamusic]

What about before the pressure canner was invented? Did they water bath it for 12 hours?

[@ModernRefugee]

I only seen it pressure canned, or smoked.

[@rogutamusic]

@@ModernRefugee I see. I recently successfully water bathed a pound of pork (3hrs from raw). Turned out great. I did have one can seem to lose it's seal, but I caught it just in time. Had it for breakfast today. Thanks for the video.

[@mikafoxx2717]

They would water bath it, yes, but they also knew to boil the contents for a while before eating, as that destroys any toxin. With pressure canned meat, you can have it cold from the jar, like for sandwiches. Used pressure canners are cheap, so just be safe in case someone forgets to boil the food. Plus, 3 hours of booking versus an hour and a bit of just maintaining pressure.

[@perofish]

Growing up we used to can salmon on the boat. Didnt scale or fillet them, just cut into chunks, stuff into cans,.seal the can and pressure can. When reqdy to eat, just open can adn the bones would just disolve in theouth. All we.added.was.salt, black pepper and salmon. No vinegar or ketchup. It was delicous.

[@cindybodnaranderson300]

Just found this, and yes I remember Dad canning fish. He used ketchup, vinegar, sometimes garlic if Tuna.

[@DRUMMER-j-u2x]

Oh, so sorry, Modern Refugee, I'm gonna have to pass on the fish. Thanks for the video though. However, as they say, "Prep what you eat and eat what you prep." Never been fond of fish. Good video though. God bless.

[@stephenshea2088]

I never pack anything that tight when bottling...that's what i was taught...what's your thoughts on that?

[@ModernRefugee]

I was taught the opposite. As long as they work I would say either way is fine.

[@Diebulfrog79]

Shad, two other fishes were popular for canning. Modern R.

[@MistyMorganPSOP]

Excellent video! Thank you for taking the time to go through the brining process, as well. My grandma taught me to put fod up and can. . She was born in rural Idaho during the Great Depression. She would have loved your video.

[@jtf2413]

How long of a shelf life can you expect from this?

[@ModernRefugee]

Year. A

[@cbass2755]

Hahaha…no more Haley Stevens commercials….thank God!!

[@JanicePhillips]

It's food preservation time for me! Just picked the first round of okra this morning and have blushing mators! Well, I'm eating cherries already, but the slicers and roma's are coming along. Already put up 7 quarts of green beans and about to do another round. 16 pints of chard and beet greens...with another round almost ready to go! Squash and cucs coming in daily and have pulled the garlic and am about to harvest the carrots. Oh! Onions and tators are curing...well some of them! And I got about 40 pounds of cabbage with a few heads I need to go grab before the bugs do. Herbs in the dehydrator every day...and the peas and asparagus have done their thing! Corn's brooming and the pole beans are going nuts. Whew...Oh. Peppers are LOADED and we're picking some to eat fresh...gonna pickle them up soon and make relish and cowboy candy. I pickled some cabbage and made kraut and curtido with the rest. I love love love this time of year, but man is it work. I've also got 6 roosters that are about to go to freezer camp with 3 more growing and a sassy pig that's getting AI'ed to make more bacon seeds next month. And the rabbits are being rabbits and had a surprise litter for me. OH! And I finally got sheep! Two ewe lambs and a ram lamb. Gonna make my little ewes into milkers! Exciting times. But. I'm here to learn how to can up some fish. My son loves to fish and I don't want it getting freezer burnt. I love canned pork, chicken, rabbit, and venison and can't wait to try putting fish on my shelves. We lost power for 18 hours last week and boy was I sweating in more ways than one! I've got A LOT of good, homegrown, home butchered meat in the freezers and I'm now busting butt to get them in jars instead...just in case. Thanks for the video!

[@ModernRefugee]

Your welcome!

[@krappiekingmn7691]

Thanks for the information!! I have one question did you add any liquid to the fish? Besides the teaspoon of vinegar and ketchup.

[@ModernRefugee]

No I did not.

[@tomsrandomness]

Is the ketchup for flavor or for the bones like the vinegar

[@ModernRefugee]

Both and a little color.

[@tomsrandomness]

@Modern Refugee. thanks I don't know if I'll get into canning yet but my grandma was big into it and I'm sure I could find her canner if I had time haha

[@ahmadghanem2414]

Can you can fish in regular pot ?

[@ModernRefugee]

No

[@patrice1966]

Very interesting, I have never heard about adding ketchup and vinegar to the jars before canning fish. Thanks for sharing your method for canning fish. Is there a specific reason for the ketchup? I know you said the vinegar will dislike the pin bones. Ketchup has vinegar in it but is it for flavoring or is it used as a different acid base from the tomatoes in it?

[@ModernRefugee]

I was told the ketchup was for flavor.

[@TheFrugalMombot]

Vinegar isn’t needed unless someone wants it for flavor. The pressure created either dissolves the bones completely on its own (with almost all fish) or softens them enough that they’re edible and very very soft. The vinegar doesn’t really add anything other than a tang at this point. Yours is a very different canner than I’ve seen, so I just wanted to add a few things for those new to canning. First, the amount of pressure will vary according to where you live and the canner that you’re using. If you’re 1000 or more feet above sea level, it will be 15 pounds of pressure. Also, if you have a canner that uses a weighted pressure device, below 1000 feet would most likely be 10 pounds of pressure. And the time needed would vary depending on size of jars. Half pints and pints would be 100 minutes after it’s vented for 10 minutes and after it’s come up to pressure. Quarts and pint and a half jars would be longer, but I can’t remember off-hand as I usually just use pints. Be sure to start the 10 minutes venting timer just as the steady steam comes through the vent hole and then after you put on the weight or pressure dongle don’t start the timer until it’s come to the appropriate pressure if you have a gauge. Some people don’t have a gauge (and if you do make sure that you get it calibrated by your local extension office at least every other year, if you’re using it to measure pressure) and if you don’t have a gauge, then you start the timer when the dongle starts doing a hula dance 😊. Curious what canner you’re using. Love your channel.

[@ModernRefugee]

Thank you. It’s a National pressure canner. I have two. National was the forerunner of Presto. Most of the canning recipes I have come from my Grandmother and Mother. I have most of their handwritten notes and cookbooks. I don’t want to see the knowledge die with me. So I past those things down on this channel. Peace.

[@jos_7244]

The vinegar was added because back then everyone water bath canned, And some of us still do!

[@roadrunner4404]

Newbie to canning. Is the fish now considered fully cooked? That much temp n pressure cooked it? Great video. New Sub too

[@ModernRefugee]

Yes

[@pgsibilo]

AWESOME 💯💯💯

[@ambrosemclaren145]

MR, I forgot to ask, how long did you brine the fish? How much do you think the amount of fish weighed? Thnx.

[@ModernRefugee]

One hour.

[@HungryH1951]

Interesting. Might have to try that. Maybe with salmon.

[@Shortdraw01]

Just finished canning my 5th case of salmon. I’ll bet the whitefish cans up nice, they’re a pretty fatty fish. Have you canned other kinds of fish in the past?

[@ModernRefugee]

Salmon and Suckers. Suckers were the most common fish that was canned around here. They run in April.

[@joycepartin8371]

Is the ketchup just for flavoring ?

[@ModernRefugee]

And a little color.

[@glen1arthur]

Haven’t done fish in years. I swear we were raised in very similar homes.

[@glen1arthur]

I think we did something different with the pressure and time. I’ll have to ask.

[@laimaz6340]

Thanks so much ! Will def try ! BUT--why ketchup?..

[@ModernRefugee]

Not sure exactly, that’s just the way they always did it.

[@jackiesnowflake2255]

How easy is it to take the skins off before you can them. Can't stand fish skin unless it's smoked. Do have a video to smoke trout with and old smoker that uses wood pellets or chips. I wishi would have learned when my dad was still alive.

[@ModernRefugee]

I haven’t done a smoked trout video. The skin can be removed easily with a filet knife.

[@jackiesnowflake2255]

@@ModernRefugee thank you

[@bitbyterjr]

This works for the bones in carp as well. And, yes, carp is plenty edibile.

[@ModernRefugee]

Yes it is.

[@Butterflys3436]

Thank you

[@tuhesse]

How long and what temp???

[@ModernRefugee]

11 pounds of pressure for 100 minutes in pints.

[@jasonkrohn5416]

Pound of pressure is determined by your elevation.

[@PapajosTraders]

Interesting. I can a lot of my northern pike. It's a very bony white fish thats tough to clean because of all the bones. However in the canning process all the small bones dissolve just like sardine bones. I no not add any vinegar or ketchup as it's not really necessary. Just some salt usually. I process my pint jars for 75 minutes. NOT recommended to process any fish products in quarts. Makes great fish cakes and lasts for years.

[@janielucy3020]

What is the purpose of ketchup in canning this fish?

[@ModernRefugee]

Flavor and color. The Old Timers always put it in.

[@randallrouse]

I have that same canner.

[@trinityriverhomestead]

I know this video is older, but in case you still see the comments on it, is canning any type of fish just about the same time wise? Like bass, catfish, salmon, maybe even bluegill?

[@ModernRefugee]

Yes, the Old Timer’s did all their fish like this.

[@trinityriverhomestead]

@@ModernRefugee Thank you for the response! I've canned just about everything but fish. I have a pond now that should eventually have some decent catfish and bass so I'm learning how to preserve them when the time comes! I appreciate your video!

[@daval5563]

Thanks for the video. I'm hoping on landing a couple of Stripped Bass to try canning. They are big fish by the time they reach here. Up to 40 lbs. I'm Northeastern Canaduh. I've come to realise that I'm one of the last of the last. There's not many of us left. As in, I actually went to a two room school house. Grades 1 to 4 in one side, and 5 to 9 in the other. And we water bathed the canned lobster for about three hours if I remember right. I can't remember what the canned Mackerel was. But it everything was water bathed. Speaking of canned Mackerel. I picked up 10 cans today while blowing $100 on just canned meats. Two freaking bags! Damn the prices! Full Prep ahead! I picked up a whack of No Name Spam and some Corned Beef. I also scored two huge hunks of boneless pork I'll can up but the (Bleepstards) left a lot of fat on them. I'll freeze the fat saving it for the pork and beans. A local commercial fisherman has a license for Halibut with a three day window and couldn't catch enough to sell but caught all kinds to give away. The Old Man being a retired fisherman got his share and it makes the best Fish and Chips. I got enough to make about 7 or eight feeds. I use my pancake mix for batter and you wouldn't believe how good it is. Who Knew? What's that old saying? A pound a pint? Still holds true today. Close enough anyway. The old Newfoundland recipe I have calls for one tbsp of tomato soup (fight whether Heinz or Campbell's is better) and one tbsp of vinegar to "soften the bone". Oh yeah, I'll can some smelts too if I can get them. Thanks for the memories, .. Have a great one and good luck.

[@truthhurtz2793]

Man, I would love to meet you!! Keep being you!! 👍👍

[@TheFrugalMombot]

Do not count on water-bath canning to kill things like botulinum, some parasites, and a few other nasties. You’ve been lucky, but you’re playing Russian roulette counting on water bath canning, as there is no way possible for the contents to reach the correct temperature required to kill these pathogens. This has been studied heavily by both the government and research facilities at major universities. In water bath or steam canning, you can’t get higher than boiling point (which varies depending on elevation) and boiling isn’t high enough to kill the worst of the worst. In fact, botulinum thrives in an oxygen-deprived environment and cannot be killed until you’ve reached an internal temperature of 240 degrees Fahrenheit or more. It’s physics: Under a certain amount of pressure, a thermal reaction takes place allowing the water temperature to raise inside of the jars and inside to the very center of the food killing all pathogens and parasites. Also, dry canning won’t fully achieve this reaction due to the lack of liquid, so people are taking a risk when they dry can something that doesn’t have its own liquid. Raw meat has its own liquid inside of the tissues, which is why you can raw pack meat, fish, etc. and not add liquids and it will come out with its own broth, which has been drawn out due to the pressure. That’s why people call things like this rebel canning - it’s not FDA approved and it isn’t safe to be honest. Again, you’ve been lucky, but you’re putting yourself and those you love at risk of something that can kill you.

[@TheFrugalMombot]

Also, it’s an old wives tale that vinegar is needed to soften or dissolve the bone. It might be necessary for water-bath canning, because you’re not coming to the necessary pressure that dissolves and/or softens bone. It’s the pressure that does it in pressure canning. Again, do not count on water-bath canning to be safe for any low acid food, which any protein is. It could be that maybe if you add enough vinegar you’ve raised the pH enough that it’s reached a high enough acidity to make it safe, but that would require a lot of vinegar. I would at least get a pH strip and test the contents before continuing on with water bathing anything that isn’t naturally high acid like most fruits and pickles.

[@daval5563]

@@TheFrugalMombot Thanks for the info. I was raised water bath canning Lobster and mackerel in paper lined cans. Three hours and ten minutes, something like that. I no longer water bath stuff like that because I love the pressure canner. I still water bath tomatoes and apples. Have a great one.

[@loridavis5699]

If that canner had eyes and ears the stories it could tell. And a mouth! Lol😊

[@stacyhackney6100]

Thx u

[@danagreen9264]

Awesome there isn't really enough ketchup in there to flavor it is there? The vinegar makes sense but I've never heard that thank you so much as usual you have some great FYI stuff 😀

[@ModernRefugee]

The ketchup adds some flavor, but it doesn’t taste like ketchup.

[@TheFrugalMombot]

The vinegar isn’t needed to dissolve the bones. I don’t know if that was an old wive’s tale or someone added it for flavor and later assumed that’s what dissolved the bones, but the pressure alone dissolves the bones. I know many people that can fish without a bone problem and I’ve never heard of adding vinegar. In almost all fish, the bones dissolve from the pressure or in the case of fish with very large, hard bones they soften to the point that they’re not even noticeable. Either way it’s added calcium.

[@michaelfarrow6718]

I tried the recipe with ketchup and it ruined everything I couldn't swallow anything, fish does not go with Ketchup

[@ModernRefugee]

I never had a bad batch with ketchup.

[@craigcarolmiller536]

We also add salt,pepper,small amount of lemon juice,vinegar and tomato juice. A pretty common recipe where we are in Manitoba.

[@lesleyhoban6559]

@@craigcarolmiller536 can u remember the mats added to the jar for flavoring? From manitoba too tu

[@ozarksbuckslayer2484]

I have an old antique fish scaler just like that one. It hung on the dining room wall of a local cafe for a couple of decades. I asked the owner, where did you get that fish scaler at? She didn't even know what it was and her customers could figure out what it was either. It took a lot of persuading but I finally was able to talk her out of it.

[@IamKyuTee]

It is best to freeze fish 48 hours to kill any worms or parasites by what my grandparents told me.

[@tinknal6449]

I would use tomato sauce rather than ketchup.

[@ModernRefugee]

If that works for you. I was just sharing the recipe as recorded in my family’s cookbook.

[@tinknal6449]

@@ModernRefugee I did salmon this week, with lemon.

[@dreckken]

(Oct. 2024). The rats have screwed us to the point to where we have to do this this just feed our families.