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Simple, Safe, Easy to Learn Preserving Fish

Simple, Safe, Easy to Learn Preserving Fish. Today’s Topics. Learn to save the bounty of fresh fish all year long. Learn what spoils food. Principles of freezing fish. How to use a pressure canner. Basics for Handling Food Safely. Prevent bacteria from spreading through your kitchen

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Simple, Safe, Easy to Learn Preserving Fish

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  1. Simple, Safe, Easy to Learn Preserving Fish

  2. Today’s Topics • Learn to save the bounty of fresh fish all year long. • Learn what spoils food. • Principles of freezing fish. • How to use a pressure canner.

  3. Basics for Handling Food Safely • Prevent bacteria from spreading through your kitchen • Wash hands! • 20 seconds before and after handling food • Sanitize! • Cutting boards, utensils, and countertops • Solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water

  4. Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle.

  5. Methods of Preserving Fish Methods of Food Preservation • Canning • Freezing • Smoking Advantages of FoodPreservation • Year round availability of foods • Less spoilage • Eliminate or reduce microbial hazards • Increased convenience

  6. Freezing Fish • All kinds of fish can be safely frozen • Use fresh fish, cleaned and dressed. • Can be frozen whole or cut into serving portions. • Dip lean fish (flounder, cod, whiting, redfish, snapper grouper and most freshwater fish) in a mixture of ¼ cup salt to 1 quart of water for 20 seconds. • Dip fat fish (mullet, mackerel, trout, tuna, salmon) in a mixture of 2 Tablespoons ascorbic acid to 1 quart water for 20 seconds.

  7. Safe Freezing Materials • Use airtight, vapor-proof packaging. • Aluminum foil • Plastic food grade freezer boxes with airtight lids • Plastic food grade freezer bags • Vacuum-sealed individual plastic bags

  8. Types of Fish • Fat Fish – salmon, lake trout, rainbow, chubs and whitefish • for best quality use within 3 months, can store for 9 months • Lean Fish – most Great Lake fish are lean • for best quality use within 6 months, can store for 12 months

  9. Individually Quick Frozen • Spread fish in single layer on a flat pan. • Cover and place in freezer. • When frozen, remove and place in freezer containers. • Label with date. • Return to freezer.

  10. Freezing in Water • Lemon-Gelatin Glaze • Ice Glaze • Ice Block 1

  11. Thawing Fish • In refrigerator • Takes 6-8 hours per pound • Under cold running water • Takes 1-2 hours per pound

  12. Canning Fish • Pressure Canning – the only safe method for canning fish. • Used for “low acid” foods, pH above 4.6

  13. “Low Acid” Foods • pH greater than 4.6 • Generally all vegetables • Meats • Poultry • FISH and Seafood • Soups • Mixed canned foods

  14. Why Do Low Acid Foods Have to be Pressure Canned to be Safe? • Clostridium botulinum! • C. botulinum forms protective, heat-resistant spores • Spores require higher temperatures for destruction in a reasonable period of time (usually 240oF or above at sea level)

  15. Basics of Home Canning • Food is placed in a jar and is heated to a temperature that destroys microorganisms. • The heat also inactivates enzymes that lead to food spoilage. • As air is driven from the jar during heating, it creates a vacuumseal as it cools.

  16. Steps to Canning Fish • Clean and wash thoroughly. • Cut into desired size pieces. • Optional: soak in 1 cup salt to a gallon of cold water for ½ hour to an hour to remove blood and water from flesh. • Fill hot, clean, or half jar, skin side to glass, leaving 1-inch headspace.

  17. Processing Fish • Seal jar and place in canner. • Process for 100 minutes at 11 pounds pressure with a dial gauge. (or 10 pounds with a weighted gauge)

  18. Label and date all jars. Store in a cool, dry, dark place. Avoid temperature extremes. Use within 1 year for best quality. Storing Home Canned Food

  19. Summary • Canning food is an excellent way to preserve the harvest of summer for months to come. • Fish is “low acid.” • Remember that pressure canning is required for “low acid” foods. • Exhaust the pressure canner before starting processing time.

  20. References: • USDA, Complete Guide to Home Canning, 2006. • Ohio State University Extension, Home Preservation of Fish, http://ohioline.osu.edu/hyg-fact/5000/pdf/5351.pdf • So Easy to Preserve, University of Georgia Cooperative Extension, Fifth Edition. • National Center for Home Food Preservation www.homefoodpreservation.com

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