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Salmon or Shad

Preserving a fisherman's catch extends the pleasure of a successful fishing trip with ready-to-use fish from your pantry.

Level of Ease:


Preserving Method:

Pressure Preserving

You Will Need:

  • Salmon or Shad
  • Salt
  • Water
  • Half pint or pint glass preserving jars, only, with lids and bands


  1. PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. DISSOLVE 1 cup salt in 1 gallon water to make brine. Cut fish into jar-length pieces. Let soak in brine for 1 hour. Drain for 10 minutes.
  3. PACK fish into hot half pint or pint jars, skin side next to glass leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes for half pints and pints, adjusting for altitude.

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