Canning Fish

This is a very easy recipe for canning fish, when you bring home your catch of the day, and already have enough fillets in the freezer!

Where I lived, we only fished for northern pike and pickerel, so those are the two fish species I canned all the time.

This recipe makes excellent, very tasty and satisfying, healthy sandwich fillings, especially if combined with cooked salad dressing.

I always used pint canning jars and the cold pack canning method for this recipe, but use any size glass jars you have, adjusting the ingredients accordingly.

Try this free online recipe, I am sure you will be happy with it.


  • large canner with basket insert for water bath canning
  • pint glass canning jars, sterilized
  • new lids and screw-on tops
  • fish fillets, northern pike or pickerel
  • pickling salt
  • vinegar
  • ketchup
  • cooking oil


  • To each sterilized pint jar add:

  • Fish fillets, cut into pieces to fit jar, plus
  • 1 1/2 tsp pickling salt
  • 1 1/2 tsp. vinegar
  • 1 1/2 tsp. ketchup
  • 2 tbsp. cooking

  • Wipe rims clean.
  • Seal with new lids and tops.
  • Process in hot water bath 4-5 hours, having water 1" above top of jars at all times, at a gentle boil.
  • Add boiling water to canner if needed.

  • Store sealed jars in a cool, dry place.

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