TUTORIAL: Pressure Canning Fish for Beginners (step-by-step)

[@grannybee6805]

excellent tutorial. I have canned for 50+ years, and you explained all the steps in a very understandable way. My sister lived in Alaska for 30 + years and canned tons of salmon. She brought my parents several cases around 20 years ago. Mom and dad ate it sparingly because it was so precious in their eyes to eat too frequently. Eventually some of the jars were "lost" in the back of the pantry. When I came into their home to help them in their final years, I started using it as much as possible, They were approaching 20 years old by this time, but OMG it was so good. I made patties, (tuna) salad, and salmon dip (see my video). This was just plain Salmon. But their smoked salmon was so good we just dumped it into a bowl and picked up chunks of it with toothpicks and ate it "naked". lol Thanks for showing a new generation how to do this. Subscribed and very happy to meet you.

[@truth2792]

WOW! Thanks for sharing your experience with your families canned fish.

[@yankeegardener9565]

They recommend not boiling lids any more and just warming then if your pressure canning you don't need to to boil your jar just wash them in hot water and rinse them. Great video ive been canning for over 38 ears and love to can my trout in the spring. Hope to see more from you.

[@lisahansen6014]

I’m looking for a hood trout canning recipe! Can you help? Freezer full of trout and I need to do something. I bottled them years ago but I think I’ll try again. Do you use liquid in the jars?

[@kelvinumeh6966]

This is great. Very insightful. I've been researching on how to process fish from my farm as against selling live straight from the ponds.

[@alaskaurbanhippie]

Interesting! Where state are you in & what kind of fish?

[@kelvinumeh6966]

@@alaskaurbanhippie FCT, Abuja. Clarias, Catfish.

[@danbev8542]

Excellent video! I’ve got some salmon in my freezer that I need to process. You’ve given excellent instruction- as well as my USDA canning book. Folks, Its important to compare these videos to the experts. Not all of them are as good as this Alaska Hippie!

[@gingerdurbin9425]

I made three pints of this in March for my Dad. He loved it so much, I’m doing nine pints for Fathers Day today! Thanks for the great video!

[@SouthoftheBigChicken]

I am down south, talking to an old timer, they canned bream, crappie, bass, gutted them, scaled them, cut tail off, and head off, then canned, bone and meat. Old timer said they made fish patties out of them, not sure how good they were but what he told me. Always check experts before any advice on-line....

[@thinkingofothers353]

This video was very helpful and interesting, thank you for making it. This is Dave from the Georgia north mountains. I had to change my name for privacy. I really wanted you to know how I enjoy everyone of your videos.

[@GrandmaChickens]

THUMBS UP solely for admitting you were still in pjs--ain't no shame, especially when you're not going anywhere but the kitchen all day! thanks for the video

[@gingerdurbin9425]

I didn’t know the bones would devolve... I’m so excited!

[@alaskaurbanhippie]

Depends on the kind of fish bones. Salmon & walleye (thin bones) do, but halibut (thicker bones) don't. But very cool!

[@bryanturner1773]

They don't actually dissolve. They soften. Think of store bought canned salmon.

[@randollamere2981]

I was using petroleum jelly but had a difficult time opening the canner so I switched to olive oil no more problem I have the same canner

[@deac5749]

Thank you for posting this video! I was able to confidently can some shad by following your video. The explanation is easy to understand and the demonstration is wonderful. The links were helpful too.

[@mikemagnum7987]

Thanks for a great refresher fish canning video! I have done it successfully once with a batch of trout that I caught, processed and canned myself and was very satisfied with the results.... that was some time ago now and I have a large catch in the freezer waiting for my second canning... I would like to move up to one of those nice American canners!

[@gerrittwaterlander1317]

Greetings from Eagle River Alaska!! I am just learning how to can fish, this was a great video for beginners!! Thank you soo much!!

[@sharaihmolyneaux8181]

Thank you soooo much!! I am new to canning and just bought my first pressure canner, an American Canner 925...I am certainly nervous about canning fish and other meats, but that's exactly what I purchased it for. Thank you for the detailed explanations and taking it slow yet at a doable pace. I will let you know how it works out. Looking forward to learning more from you. #appreciated

[@alaskaurbanhippie]

Sharaih Molyneaux - That's awesome! I'm so glad. Learning to can meat is intimidating, so that's exactly the kind of supportive, educational video I was trying to create. Thank you for the kind feedback :)

[@lisagrafton2529]

You could probably use that stick, with the magnet, to look for needles or pins you drop while sewing; or to search for fish hooks that are littering the shorelines, and waterways, in Alaska, so animals that go to try to catch fish, don't ingest fish hooks, that could kill them. Finally, you could use it to collect bird shot, in a bird you are processing to eat, so you don't end up breaking a tooth or ingesting the little pellets. There are always good uses for magnets. KEEP AMERICA BEAUTIFUL! Thank you very much for the fish canning lesson.

[@christinavalenzuela167]

Thank you so much for this video. Step by step and very helpful.

[@tonyricchiuti9878]

I live on the banks of the Conecuh River plus near the Gulf of Mexico and love to fish, so, there is plenty at my house. Will start canning all this fish and have more room in my two freezers. Also raise plenty of vegetables and fruit, will can this also. Thanks for your video. By the way, I am sitting here in my boxers drinking a homebrew.

[@anne-mariesolvang9148]

Thank you very much, just what I have been looking for!

[@ericwhitlow7364]

Thank you for sharing your video. That is one massive pressure canner.

[@thomaswilkinson3468]

Thank you so much for taking time to share this!! Can't wait to finally start up now with confidence. That was really helpful

[@alaskaurbanhippie]

Best of luck!

[@jimmieuna9084]

Awesome video, everything was well explained, thanks for sharing this. Looking forward to more …

[@kedanpie4409]

I really appreciate this video good introduction for those who are looking to start this journey.

[@logannewman4532]

That's quite a piece of hardware. Nice setup.

[@rubbnsmoke]

You don't need to sterilize jars when pressure canning since you're canning at 248 degrees. A good wash with soap and hot water is sufficient. I have always used a rag dipped in distilled vinegar to wipe the rims, the vinegar ensures that any and all fats that might be on the rim is disolved and wiped away. I always add aout 1/4 cup of vinegar to the water in the canner, this prevents the jars from getting cloudy(this happens on the outside from mineral build up). The vaseline is not needed. If you're having a problem getting the lid off after it's not from vacuum. Once your canner cools and you'r e ready to open it and you've removed the weight there is no vacuum. You're having trouble removing the lid due to surface tension created by the vaseline.

[@binoardev]

Hi Mike! How much water do you need to put in the canner. Is it enough to cover the bottles. Thanks

[@jpr2177]

To release the pressure canner or pressure cooker lid you’ve to put(if possible) into kitchen sink(etc.) in cold water to shrink the pot more than the lid which get colder than hot water filled bottom of cooker.

[@johnbonson2658]

Just read the manual. Don't leave the weight on when it cools down. It prevents the air from coming inside of the canner. As soon as the canner calms down, take the weight off. I have never had issues with the vacuum inside of the canner.

[@solstice1]

Thanks for all the step by step specifics.

[@georgeparrault9945]

Lid magnet, Can be used around automotive, Picking Nuts, and Bolts from Tight Spots.

[@toridismuke5791]

Omgosh! You're fish video is amazing! I JUST bought a canner today and I can't wait to try this! I live in TX though. Can I just go to the store and buy fish from the counter/butcher's or the freezer section? Also, can we add seasoning to the jars before they are canned? Thank you for your help and instruction. My family will be so surprised when I do this. Stay fresh, Tori

[@justme8488]

woul dlike to now what presure cooker you have!

[@curtiscook8130]

Metal expands when heated as you know. Even with the pressure is relented, the lid and pot will still be full expanded till they cools. The lid should come off easily, much like when the cooker is in storage with out the petroleum jelly.

[@CatfishWeekly]

Outstanding video!!

[@nimaghomri]

thanks for the tutorial. looking good on that pajamas.

[@TheBrooklynSmithy]

Awesome thank you for this video, was very informative.

[@Politicallynot]

Hi, I can’t seem to find the link to the Alaska canning publication. Also, do you add water to your jars/salt. This will be my 1st time and BTW your video is the best I have ever seen. Thank You!

[@itsmehattie9493]

Pints of fish I add 1/2 teaspoon of salt with no iodine. She did not add water. I add water 1” from top of jar. The water in the fish is an amazing treat. Also beautiful when it comes out of the canner.

[@DiannaAtherton]

I add dill and a little pinch of salt to my salmon when canning. Great for camping.

[@MrBadger236]

Do you have any recipes that the fish you are canning can be used in? I am assuming it will basically just fall apart, so what are some examples of what kind of dishes you would cook this in. Thanks..

[@alaskaurbanhippie]

My favorites for canned salmon are salmon dip (recipe here: alaskaurbanhippie.com/easy-smoked-alaska-salmon-dip-recipe/) or just adding mayo & making the equivalent of a tuna fish sandwich, but with salmon instead of tuna. Canned halibut or salmon is great in seafood chowder.

[@orphanlady]

Thank you for the video & also the link, very helpful & appreciated!

[@alaskaurbanhippie]

I'm always happy to share links from UAF. They put together fantastic publications for our community. :)

[@anuruddhalogin]

Thanks from SriLanka !

[@prologodesigns3381]

Can this be done with river fish? Well done!!

[@beerkegbandit]

nice vid I'm ganna get one now just got over 100 pounds of carp

[@abdelkhalak73]

Great presentation. Thank you.

[@semperficharters7140]

Your video was very helpful.Thank you.

[@alaskaurbanhippie]

Thanks!

[@danieljohnson327]

grest job. questin There are not videos on eating canned walleye can I eat like bateered fish fry because textures are gone . make video and reciepes on canned fish. Thank you very much

[@danielkwon6047]

Just making sure, you can leave the bones in the fish as the pressure canner softens them? I read that only 20psi of pressure can achieve I think the All American only goes up to 15? Could you help with this query?

[@alaskaurbanhippie]

I always take bones out of halibut and the bigger fin bones out of salmon. But those small pin bones in walleye or salmon (the main line of bones that runs through one side of the filet) will dissolve with a basic fish pressure canning recipe (so less than 20psi). I never have issues with bones in my jars.

[@michaelc4060]

Do you have to sanitize the jars before 100 minutes of pressure cooking? The fish and your hands were not sanitized. I think the 100 minutes under pressure is the sanitizing. Am I wrong? Thanks. Other than that thank you. Awesome video.

[@alaskaurbanhippie]

Sanitizing jars is just what many recipes and classes will tell you to do, but I think you're spot on. If pressure canning kills botulism, you'd think it would kill anything hazardous on the jars, too. I've never put that together. Thank you for the thoughtful comment!

[@mcmr92]

Hello! Thank you so much for this video! It was very informative. I am running around the idea of stating business that of canned ceviche. My question will be, when the pressure cooker is done, is the fish inside cooked? Also, my product will have vegetables inside such as tomato, cilantro, onion and lime juice, this will affect the cooking time and temperature? I could really appreciate your help.

[@tarakennedy6643]

Thank you for sharing your knowledge & experience. I am close to starting my first batch of Kokanee fish for canning. (Just waiting on my accessories to arrive) Is there a good rule-of-thumb on guessing how much fish vs how many jars you'll need. I ask because Kokanee is just a small land-locked Salmon, much smaller....averaging 12" long.

[@elizabethhicks9844]

How do you use the fish..I understand it will be cooked...so what kind of meals do you fix with it

[@ladivamp]

Do u have to chop up the fish or is that personal preference?

[@sheilarogers3448]

Could also be used to de bubble

[@TheAlienPutter]

Great video. Live in Florida and a lot of times we have to freeze fish. Don't like it. Canning gives me another option.

[@alaskaurbanhippie]

Thank you!

[@timmygunz2581]

I could not get to the link for recipe. So you put just fish in the jar, no salt or vinegar?

[@northforklures275]

Found your channel love it, new subscriber here. Great info

[@alaskaurbanhippie]

Thank you!

[@YankeeLivn]

great job, do you ever top off with a fish stock? thanks for sharing always look forward to you video's

[@alaskaurbanhippie]

Hey, sometimes I'll add a pinch of salt or a touch of oil, but I've never tried fish stock. Good idea. :)

[@Ginabakedgoods]

So can you can any type of fish?

[@andigray3940]

Your glass top stove does ok for pressure cooker? And you don't add any water to the fish? Do you do the same procedure for canning smoked fish?

[@juniormedia4280]

Super informative video thanks madam

[@ericwilliams8373]

Hi Dear! Is the lid air tight?

[@thequikfixit4370]

thank you but i want tell a thing your dog so so cute wow 😍😍😍😍

[@Gunner-73]

Great video. I been wanting to give it a try with fish. I catch a lot but freezing it just ruin it. Frozen fish turns to mush after cooking. I'll try it with white bass and catfish. You didn't put any seasoning in it. No salt ? Lets go catch some salmon, maybe a bear :)

[@alaskaurbanhippie]

I've tried putting in different seasonings, but if you don't love the flavor you've created, you're stuck with a lot of 'meh' canned fish. I prefer to season the food as I use it. Personal preference.

[@toyiadilisio8140]

Beautiful Video , wanted to Know Could I Use A Pressure Cooker Instead ? Thanks

[@krisqueen5939]

No you have to use a pressure canner designed for canning so you can have a designated amount of pressure for the correct amount of time so the meat in the jars reach a high enought temperature to kill bacteria and make it safe to eat.

[@ghostriderwashere]

Curious why you don’t put any water in jars like you would if you were canning vegetables.

[@RobinsFamilyHomestead]

Have you tried adding olive oil to the walleye?

[@alaskaurbanhippie]

I haven't tried that. Something for next time. :)

[@dazee73]

Hi there, thanks for the great video! My question is, I see,you used the all America canner on a glass top stove! I was told you couldn’t use that on there.

[@amy3458]

I have been using my All American on our glass top for years with no issues at all. You just have to be careful not to slide it on the glass. Pick it up completely to move it. God bless you! Hope your canning journey has been fruitful AND fun!

[@annegoss5301]

Thank you for this informative video. I had to look away and just listen most of the time. Too much camera movement gives me motion sickness. :-( But I learned a lot anyway!

[@alaskaurbanhippie]

Ah sorry...I'm trying to get better at that. Thanks for suffering through. :)

[@oldschoolwithamoderntwist6074]

hello,, very good video,, how do you use the fish?,, I have never had canned fish,, do you have a recipe for the fish,, thank you James,,

[@alaskaurbanhippie]

Hi James - I bet you've had a tuna fish sandwich before. ;) I love making hot, crispy salmon melts (think tuna melt, but substitute canned salmon), salmon dips, salmon Alfredo, seafood chowders...there's really a lot you can do with it once you start trying.

[@oldschoolwithamoderntwist6074]

ok ,, I never knew how it was used,, we don't have these kinds of fish here in Ohio,, we do have the Walleye run in Sandusky and Maumee river once a year,, I learned something from your video,, that's a good thing,, thank you,,,

[@SuperJackmeeks]

Nice job..very well done...

[@alaskaurbanhippie]

Thank you!

[@binoardev]

Hi! How much water did you put in the pressure canner. Is 1litre or enough to cover the jars. Thanks

[@tmw1996]

Hello, I am just going can from frozen salmon. I noticed you didn't add any salt to your cold pack fish before canning. Also, I have a ceramic glass top and I was told never to pressure cook on those types of stoves? You haven't had any issue with that? Another thing I noticed is you didn't put any vinegar in your canner with the water before canning, another instruction I was told to do. Just a lot of questions, because its been awhile for me and wanting to build my confidence by watching videos. lol

[@bryanturner1773]

Try using a propane burner. Turkey fryer for example. That's what I use so I can do it outdoors and not heat the house up.

[@charlessapp9286]

do you leave the rings on, and can you use Kerr lids on Ball jars.

[@vera747]

SUBBED, What is the shelf life on this>

[@timothyjones9430]

I have a question. Does the lid allow any air out during the cooking process? Because 1, I would think the jars would burst from pressure if it didnt.. And 2, I think it has to or a vacuum could not be made when it all cools down. So gas must come out right? and 3, if gas does past the lid seal during cooking, dont you run the risk of contaminating your seal with the food product when it boils? Im probably over thinking this whole thing but im very interested to know. Thank you.

[@pavlovezdenetsky7824]

As far as I understand, the pressure inside the jar and the pressure in the pressure cooker are equal, so no delta P, therefore they dont burst.

[@Johnny.B.Goode.]

what is the name brand of your pressure cooker ?

[@rometroy420]

oh and one more thing, in all video, they never tell you how far to turn your temperature dial on your stove top. Do you put it full blast to get a hard boil for 100minutes ? or do you go half strenghts...etc... ? thank you

[@alaskaurbanhippie]

I have a really big pressure canner, so I have to turn the burner to high to get it to reach pressure, and I keep it on high the whole time.

[@rometroy420]

Perfect thanks.

[@jbloom1981]

You have to watch the heat and the pressure. I've got a large pot as well, different brand, but I've never had to keep the element on high to keep the right pressure.

[@maryburt3114]

did you put liquid in the jar, did not see if u did?

[@Kccc187Gaming]

Once it is pressure cooked, does it still need cooked afterwards or can you just pop the lid on it and eat it like it is?

[@alaskaurbanhippie]

Pop the lid & eat it. :) Pressure canning cooks food in the canning process.

[@theresaurch8766]

no it is cooked

[@ahmedazzam5684]

would you please let me know shelf life time and storage temperature thank you for your nice information keepup

[@grannybee6805]

Hey, I just found this channel today as it popped up on my feed. I left a comment that covers this, but will answer you, too. My sister canned salmon about 20 years ago that she gave to my parents who thought it was too precious to eat too often, so when I moved into their home in their final years, I started using it. It was still perfect. I know most folks don't keep canned goods that long, but my parents did more by accident. Their pantry was just a small closet with a door, so mostly dark and room temp.

[@erhmeemuescan3120]

i love your video. anyway, can i use any jar or bottles for canning? mason jar is kinda expensive

[@alaskaurbanhippie]

Hey Erhmee - I really wish you could just recycle any bottle or jar for canning, that would be great. But they do need to be jars designed for home canning. They can get expensive when you buy new, but sometimes you can find them at garage sales for cheap and used ones work just as well.

[@colbylux-hale5561]

I don't know if you check comments year later but, what size is that pressure canner? I would like to purchase one and that line has 6 different sizes.

[@alaskaurbanhippie]

All American, Model 941

[@colbylux-hale5561]

@@alaskaurbanhippie thank you!

[@danieldickerson2365]

no salt? i like to use a half teaspoon as an antibacterial.

[@slowmotionvideos9007]

Great video! What do you use canned fish for? Does pressure cooking it for so long make it mushy?

[@alaskaurbanhippie]

Hey thanks! Imagine canned tuna fish. Canning makes salmon the same texture. So not mushy, but very dense and pretty dry, so you use it as a more of a mix-in. I love to make salmon melts - that's my favorite. Recipe here: alaskaurbanhippie.com/hot-zesty-grilled-salmon-melt-recipe/

[@slowmotionvideos9007]

Alaska Urban Hippie that's all I needed to be convinced. thanks!

[@alaskaurbanhippie]

Ha awesome :D

[@alaskaurbanhippie]

I also love salmon dip, which is perfect with canned salmon: alaskaurbanhippie.com/easy-smoked-alaska-salmon-dip-recipe/

[@toridismuke5791]

One more question: is the food still safe to eat if it's not totally covered in juice after it's canned? I thought the food has to stay submerged for safety. Thanks again, Tori

[@kaemcyd2932]

Yes. It doesn't look as good but it is safe, it doees not need to be covered with liquid.

[@crazychickendude3059]

Can you do it with snapper, catfish, grouper, etc. Tropical fish?

[@alaskaurbanhippie]

CrazyChickenDude I'm sure you could can any kind of fish. :) You'd just need to figure out if you can leave bones in or if they should be removed.

[@lovecountry6549]

Where can I buy this pressure cook??

[@kaceekuhns7106]

Did you not add liquid to your jars or did I miss that part?

[@alaskaurbanhippie]

No liquid for the fish. :)

[@RyderUSMC]

Can you fry it afterwards? I eat a lot of catfish and I don't like freezing it all.

[@alaskaurbanhippie]

I think trying to fry it would be a mess. Imagine trying to fry a can of tuna fish. Whether you can salmon, halibut or walleye, it all essentially takes the same texture as store canned tuna. Unless you mash it up into a batter with egg, breadcrumbs, etc. & treat it like a fritter...that might be good.

[@MadameCasper]

When you're bringing the pressure up, what number is your stove dial set at?

[@DennisH22A]

Don't think it matters. Water will hold at a certain temperature at specific pressure. The canner will be at 10psi whether you're on low heat or high heat. All that matters is the pressure

[@PA96704]

Turn heat on to low, med, or high?

[@krazohills9008]

Should there be more liquid in the jars?

[@valwalsh8864]

EXCELLENT video! :)

[@alaskaurbanhippie]

Thank you, I hope it helped!

[@emailmontana]

Thats one big ass canner!

[@alaskaurbanhippie]

HA! Yes. :)

[@rometroy420]

is there a reason why you didnt use the funnel to pack your fish into the jars...that way you dont get fish residue on the lip .. ?

[@alaskaurbanhippie]

Hi Marc, great question. :) When it comes to pouring hot liquids (canning syrup, jelly, etc.), I use the funnel religiously. But I find that when you're packing raw meat, once the jars get close to full, it's kind of a puzzle finding fish/meat pieces that are the right size to perfectly fill each jar, so I'm tossing extra chunks from here to there. I'd rather not fuss with moving around a funnel and just do a quick wipe at the end. That's a honestly total personal preference, though!

[@rometroy420]

ah ok, ya kinda thought i might get awkward with that funnel on top, having to maybe have to pick back in the jar etc.. :) thanks Im gonna can NortherPike tommorow

[@alaskaurbanhippie]

Awesome! Hope it goes well.

[@rometroy420]

Oh and for the temperature setting on the stove top... Do you put it full blast for 90min? R once you get a boil you reduce?

[@discusctx]

can i use a pressure cooker instead of a can pressure ?

[@krisqueen5939]

No

[@cookiegirl6132]

Hi i hope that you answer soon i love youre videos so much

[@alaskaurbanhippie]

Hi cookie, sorry, I don't see your question anywhere.

[@DiannaAtherton]

I use rubber mallet with my all american

[@rubbnsmoke]

There can't possibly be a vacuum holding the lid on. There's a vent hole in the lid, so it's IMPOSSIBLE for there to be a vacuum holding the lid on. The lid gets stuck because the seal is created by the tapered fit which is what actually creates the seal since there is no rubber gasket. That weight is rattling WAY too much. It should rattle 1 - 3 times per minute.

[@mday1416]

How do you remove the Mercury and Radiation?

[@jacobmerritt9184]

m Day lol

[@onThisJourney]

I eat the bones from the canned salmon from the grocery store too.

[@joaomello3578]

no sasonings, olive oil spices??

[@alaskaurbanhippie]

None needed. But you sure could if you wanted to.