---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Fish
  Categories: Fish, Canning
       Yield: 1 text
  
  
   Blue, mackerel, salmon, steelhead, trout, and other fatty fish except
   tuna.
   
   Caution: Eviscerate fish within 2 hours after they are caught. Keep
   cleaned fish on ice until ready to can.
   
   Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
   in canned salmon. There is no way for the home canner to prevent these
   crystals from forming, but they usually dissolve when heated and are
   safe to eat.
   
   Procedure: Remove head, tail, fins, and scales. Wash and remove all
   blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2
   inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch
   headspace. Add 1 teaspoon of salt per pint, if desired. Do not add
   liquids.
   
   Adjust lids and process following the recommendations in Table 1 or
   Table 2 according to the canning method used.
   
   Table 1. Recommended process time for Fish in a dial-gauge pressure
   canner.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time: 100 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Fish in a weighted-gauge pressure
   canner.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time: 100 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                     Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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