Canned Jackfish

At the request of a follower (Wendy?), here is my Canned Jackfish recipe.

Fillet the fish so that you get most of the bones out. Using a quart canning jar, fill it with fish to the shoulder of the jar. Add the following: 4 tablespoons of ketchup (I prefer ketchup – it makes it look and taste like salmon) or 1/4 cup of vinegar, 2 tablespoons oil, 1 1/2 to 2 ts. salt.


Old Canning Jars



Cook 5 hours in a boiling water bath. Optional: Add Cream of Tartar to the boiling water bath to prevent corrosion of jars. (This is an old recipe and I can’t say that I recommend it. Instead process it according to safe modern practices).





If anyone wants to know how I can moose meat, or pickle tongue, just request it in the comment section.



Bull Moose

 Hey, I’ve eaten many different meats: bear, buffalo, elk, moose, deer, porcupine,  partridge, prairie chicken, wild goose, beaver…




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6 Responses to “Canned Jackfish”

  1. MichaelB says:

    There is something about canned fish that sounds so unappetizing … but I guess if it was the apocalypse I would be grateful for canned jack fish. blah

  2. Naomi says:

    I need to find a good supple of jack fish so I can try this.


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