Comments on: Safely Pressure Canning Salmon and other Fish

By: Angi Schneider

Angi Schneider — Mon, 29 Sep 2025 16:17:59 +0000

In reply to Margaret Wiedeman. Unfortunately, it's not safe. They need to be processed for the entire time to ensure safety.

By: Margaret Wiedeman

Margaret Wiedeman — Fri, 26 Sep 2025 17:25:42 +0000

Is it safe to use fish that not get the full 100 minutes at 10 pounds pressure Only got 87 minutes?

By: Angi Schneider

Angi Schneider — Sat, 11 Feb 2023 05:07:54 +0000

In reply to Amanda S.. Hi Amanda, the USDA recommends that fish packed in quart jars be processed for 160 minutes at 10psi (15psi at altitudes above 1,000 feet). They also have specific recommendations for properly venting the canner when canning fish in quarts (these are different than the how you would normally vent a canner). You can read more in their publication on canning fish in quart jars.

By: Amanda S.

Amanda S. — Sat, 11 Feb 2023 04:38:15 +0000

Thanks for doing a simple and to the point blog on this! However, I highly disagree with your statement: “There are instructions for safely canning fish in quart jars at home.…however, the process is more complicated and the processing time is very long. Because of this, canning fish in quarts is not something that is practical or widely recommended”.
My husband’s family has canned salmon for about 20 years now (he and I now continue to do it), and they have always done quarts, 110 minutes, at 10 lb pressure (many people do recommend to use 15 lb pressure tho). It is hardly any extra trouble at all to can. For larger families, quarts is far more practical than going thru multiple pints for a meal. So for others out there, quarts are perfectly fine, and don’t really take that much longer than the 100 minutes recommended here for pints.