I got whitefish from a neighbor and it seemed a bit freezer burned so I decided to can it instead. Instructions from my pressure canner book listed to raw pack with 1″ head space, salt, and to not add any liquid. There was no evidence of siphoning in the canner after the process was done and all of the whitefish jars ended up looking like this but some trout I canned at the same time had a lot more liquid. Will it still keep okay? They still boiled in the jar for awhile after I took them out so I know they all sealed properly.
by fessa_angel
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