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If you download Guide 5 of the USDA guide to home canning it provides detailed instructions on how to can fish in pints and quarts. It also tells you how long to process it for in a pressure canner. The short answer is: If the fish is frozen, thaw it in the refrigerator before canning. After rinsing the fish cold water, add 1 tablespoons of vinegar per quart to the water to help remove slime. Add 1 teaspoon of salt per pint, if desired.

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