CANNED FISH

• Clean fresh fish, removing head, tail, fins and
• scales,and remove entrails. Rinse well.Cut fish into 
• sections up to 4 inches long. If fish is small
• enough,do not remove spineand ribs as they will
• soften during processing.
• Fill clean, hot jars to bottom of band rings,
• or approximately I -inch headspace. Place skin
• side next to glass.Do not add water. Wipe rims
• with clean, damp paper towel; place previously
• boiled lids on and tighten bands fully,Use only
• wide-mouth pint jars.
• Process in dial-gauge pressure canner at 12
• pounds for 100 minutes.