Making and Canning Fish Stock
Fish stock is easy to make and can at home using this recipe. Home
canned fish stock is nice to have on hand to make a paella or fish soup.
Avoid making this with oily fish such as tuna, salmon, marckerel, trout
and bluefish.
  Pint
 Quart
Fish including bones, head and
tails. Do not use oily fish.
 1 lb.
 2 lbs.
Onion, medium diced
 1/2
 1
Carrot, medium diced
 1/2
 1
Celery Stalk, diced
 1/4
 1/2
Parsley, finely chopped
 2 tablespoons
 1/4 cup
Salt
 1/4 teaspoon
 1/2 teaspoon
Dry White Cooking Wine
 1/4 cup
 1/2 cup
Water
 1-1/4 pint
 1-1/4 quart
Lemon Juice
 1 tablespoon
 2 tablespoons
Bay Leaves
 1/2
 1
Pressure Canner Processing
 30 minutes
 35 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Using a large pot, add all ingredients and bring to a simmer.
  3. Simmer for one hour, skimming and discarding any scum.
  4. Skim and strain through cheescloth while Canning using hot pack method with 1” of
    headspace as done in Video 5.
  5. Processing with a Pressure Canner 30 minutes for pints, or 35 minutes for quarts, at 11
    pounds of pressure.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. Labeling and Storing
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© 2004 David G. Blackburn
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