Pressure Canning Fish And Seafood - Presto 01784 Instructions And Recipes Manual

23-quart induction compatible pressure canner with stainless steel clad base

Table of Contents

Raw Pack: Add salt, if desired (page 18) to hot jars. Pack raw poultry loosely in hot jars, leaving 1¼-inch headspace. DO NOT ADD

LIQUID . Prepare jar rims . Adjust two-piece lids .

Process at 11 pounds pressure

Pints

Quarts

For processing above 2,000 feet altitude, see page 18 for recommended pounds of pressure .

Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart of water . Rinse . Use preparation procedures and processing

times for poultry, omitting salt .

Pressure canning is the only safe method for canning fish and seafood.

Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon

as possible. To prevent spoilage, keep fish and shellfish refrigerated or on ice to maintain a temperature of 40°F or below.

Altitude Adjustment

When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When pressure canning above 2,000 feet,

see page 18 for recommended pounds of pressure .

Keep clams on ice until ready to can . Scrub shells thoroughly and rinse .

Hot Pack: Steam 5 minutes and open. Remove clam meat. Collect and save clam juice. Wash clam meat in salted water using 1½ to

3 tablespoons of salt per gallon of water . Rinse . Cover clam meat with boiling water containing 2 tablespoons of lemon

juice or ½ teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat

grinder or food processor . Heat reserved clam juice to boiling . Pack clams loosely in hot jars, leaving 1-inch headspace .

Add hot clam juice and, if needed, boiling water, leaving 1-inch headspace . Remove air bubbles . Prepare jar rims . Adjust

two-piece lids .

Process at 11 pounds pressure, half-pints 60 minutes and pints 70 minutes . For processing above 2,000 feet altitude, see page 18 for

recommended pounds of pressure .

Remove head, tail, and fins. Wash fish in cold water.

Raw Pack: Split fish lengthwise and then cut into lengths that fit the jar size being used. Bones can be left in and skin left on, if

desired. For halibut, remove the bones and skin. Pack fish tightly in hot jars, leaving 1-inch headspace. Add ½ teaspoon

canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. DO NOT ADD LIQUID. Prepare jar rims. Adjust

two-piece lids .

Process at 11 pounds pressure, half-pints and pints 100 minutes . For processing above 2,000 feet altitude, see page 18 for recommended

pounds of pressure .

Remove viscera and clean fish thoroughly. Tuna may be canned either raw or precooked. Precooking removes most of the strong-flavored,

natural oils .

Hot Pack: Place tuna belly-side down on a rack in the bottom of a large baking pan . Bake at 350°F for 1 hour . Refrigerate cooked

fish overnight to firm the meat. Remove skin. Cut meat away from bones; cut out and discard bone, fin bases, and dark

flesh. Quarter the pieces; cut quarters crosswise into lengths suitable for the jar size being used. Add ½ teaspoon canning

salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack fish into hot jars, pressing down gently to make a

solid pack, leaving 1-inch headspace . Add water or oil to jars, leaving 1-inch headspace . Remove air bubbles . Prepare jar

rims . Adjust two-piece lids .

Raw Pack: Remove skin. Separate the meat into quarters by cutting the meat away from bones. Cut out and discard bone, fin bases,

and dark flesh. Cut quarters crosswise into lengths suitable for the jar size being used. Add ½ teaspoon canning salt to

each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack fish into hot jars, pressing down gently to make a solid pack,

leaving 1-inch headspace . DO NOT ADD LIQUID . Prepare jar rims . Adjust two-piece lids .

Process at 11 pounds pressure, half-pints and pints 100 minutes . For processing above 2,000 feet altitude, see page 18 for recommended

pounds of pressure .

With Bone

Without Bone

65 minutes

75 minutes