Canning and Processing Instructions for Fish
For canning Fish use the following techniques:
  1. Raw pack in jars , leaving 1" headspace as done in Video 6.
  2. Fill up to 1" headspace with water or oil.
  3. Processing with a Pressure Canner 100 minutes, at 11 pounds of pressure, or 10
    pounds for a weighted gauge.
  4. For elevations above 1,000 foot level see Altitude Time Adjustments.
  5. Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
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Video 6:
Canning Pâtés,
Meatloaf and Fish