Description

Updated by Suzanne Driessin, Food Safety Educator, University of Minnesota Extension
Edited by Elizabeth White, UW Sea Grant Institute

Fact Sheet, 3 pages

Keep your catch longer. Canned fish can be consumed up to one year later without loss of quality.

This fact sheet describes how to safely preserve fish at home using a steam pressure canner. Instructions include types of fish that are best for canning and how to use a steam pressure canner with pint, half-pint and quart jars.

Additional online resources are given for pressure canning.

Originally authored by David A. Stuiber and Mary E. Mennes, Dept. of Food Science, University of Wisconsin-Madison.

Publication #: WISCU-G-14-010