Dave Barnett
Petty Officer 1st Class
- Joined
- Jan 16, 2010
- Messages
- 282
When I catch a lot of panfish, perch, bluegill etc. I pressure can them in mason jars. Just clean the fish as you normally would Cube them up and pack them into jars. Put 1teaspoon of salt and one tablespoon of vinegar in the jar. Fill the jar with water to within a 1/2 inch of the top. Wipe the jar rim absolutely clean and dry. Place a new clean dry lid on the jar and put a band on it finger tight. My pressure canner will do 8 quart jars at a time. I pressure them at about 12 lbs. for 1 and 1/2 hours. The bones melt and they taste just like mackeral you buy in the store. Note leave the bands on the jars untill they seal. you will hear a popping sound as the seal. If you push on the middle of the lid and it pops in and out it didn't seal. Use it up quickly or clean the rim and use a new lid and put it back in the canner untill the pressure comes up to 12 lbs. to try to make it seal. Always check those jars there is very little worse than the smell of spoiled fish.
I like to use my canned fish to make fish cakes. I just mix a jar of the fish with a whole pack of crackers (saltines) and about 3 eggs and one onion chopped up fine. Make patties like you would a hamburger and fry that up in some good peanut oil in a cast iron skillet. It's like a whole fish fry in a patty. Hope some of you try this and that you like it. This is the whole reason I like them panfish. Dave
I like to use my canned fish to make fish cakes. I just mix a jar of the fish with a whole pack of crackers (saltines) and about 3 eggs and one onion chopped up fine. Make patties like you would a hamburger and fry that up in some good peanut oil in a cast iron skillet. It's like a whole fish fry in a patty. Hope some of you try this and that you like it. This is the whole reason I like them panfish. Dave
