Canning Tilapia at AESL by John Musser
I offer this recipe at the request of one of our canning class members who heard me talk about our Tilapia fish and all of it’s incredible uses. Thanks for asking! We love to help and I hope you enjoy this favorite.
This recipe is no where to be found on the internet, until now!
We want to give thanks to a special family who gave us this incredible but simple recipe for canning Tilapia. Raymond and Sandy Oppenhuizen are long time donors of ours at the AESL Micro farm. They graciously funded the purchase and installation of our large cement grow-out tanks that have produced thousands of Tilapia fish and still work like a charm.
Raymond, an avid and professional fisherman, mentored me in the process of filleting like a pro. I will share this process another time.
We love this recipe! I use this canned fish to make a delicious Tilapia patty (like salmon patty), fish soups, and chowders. To us, Tilapia is the best canned fish available and seems to only get better with age.
We are opening canned Tilapia from 2009 that has retained firmness and is mouth watering.
If you have questions and comments about this recipe, please post them here and we will do our best to get back with you in a timely fashion.
Yours for sustainability,
- Pressure canner (you must pressure cook fish, no exceptions)
- Pint jars with new lids (with fish it’s good to stick with smaller sized jars until you have mastered the process, this insures the destruction of any and all harmful bacteria.) We still use pint jars after several years of canning fish.
- AESL ozone machine, put filleted and cubed fish in for ten minutes before cold packing.
- Ball utensil set for preserving.
- Fillet fish and cut into small chunks – uniform size.
- Pack in sterilized pint jar, leaving ¾ inch head space, do not over fill. When they are finished they will shrink a little, but this is fine.
ADD to jar after fish are packed in:
- 1 tsp white vinegar
- ½ tsp of canning salt
- 1 Tbsp French dressing
Wipe off any ingredients from the rim of the jar with vinegar before placing hot lid and tightening rings.
Due to the fact you are cold packing the fish (raw), enough water is in the fish so that no additional fluid is needed.
Canning, removal, and storage:
- Let canner process to 10 pounds of pressure, THEN set timer for 75 minutes!
- Remove jars after 75 minutes, set on a cloth and put a towel on top for cooling.
- Once the jars cool, make sure all lids are all sealed. Take any unsealed jars and put in refrigerator and cook by end of week.
- Store canned Tilapia in closet or any cool, dry place. They will last for many years with no sign of aging.
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Copyright – AESL 2012