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How to Can Fresh Fish

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Pressure-canned fish is a great shelf stable ingredient to have in your pantry
(and free up space in your freezer). It's a great way to use panfish that are
too small to filet. After canning, you can flake the fish off the bones (small
bones will become soft, and the larger ones are easily removed) and make fish
cakes and croquettes, salads, soups, and more.

Servings:
Author:
Prep Time
30 minutes
Pressure-Canner Processing Time
1 hour, 40 minutes

Course:

Main Course Canning Basics

Cuisine:

American Contemporary

Keywords:

pantry staples Canning meal-in-a-jar pressure-canning wild food

🧂 Ingredients

Instructions