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wazzywaz

Fish Stock

WazzyWaz
10 years ago

Hello, everyone. I've looked in my Ball Complete book, the NCHFP website, and searched the Harvest Forum, but I can't find the exact answer to my question. Any assistance would be appreciated.

I caught some flounder yesterday and made fish stock last night with the head and de-fileted bone to the tail. I'm looking to can the stock, minus the head and bones. Some small bits of meat may be present in the stock, but I'll be straining everything else.

Before I strain, heat up, and begin setting up for pressure canning today, I need to know if I should process for the 100 minutes (quarts) required for canning fish or if there are other guidelines available for fish stock.

Thanks again for your help.

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