Canning crappie ?

Has anyone ever canned whole or filleted crappie. Looking for a way to have fish at a camp without electricity. Thanks


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never heard of that ,I would tend to think crappie meat consistency would be much to soft to accomplish a nice end result

I was actually thinking same last week. There are several websites discussing subject. Most seem to mention fish with denser flesh. All say it must be done with pressure canning.

Give it a try and let us know.


Every time I come up with a great idea, I get into trouble.

I've canned fish. It ABSOLUTELY must be done in a pressure canner. Anything else and you risk your life because ordinary boiling water won't kill the organism that produces botulin toxin. As to canning crappie, I agree it would likey be too soft. I've personally canned some saltwater fish (mainly snapper) and I've known others who have canned catfish with good success.

Thanks a bunch for the help. I mainly thought of eating it on crackers with some spicy mustard. So the texture wouldn’t be a big concern. Any ideas as to how much pressure and time for pint jars? And if you add water before canning? Thanks again


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Check out:
Fish - pressure canning | Fresh Preserving

Should answer all your questions...

Very good info. Really appreciate that.


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My wife has canned many pints & half-pints of crappie by pressure canning. We use the canned crappie to make crappie fish patties or add to any recipe requiring canned fish.

I do my canned venison for 90 minutes at 10# of pressure So that should be more than enough time for crappie. Let us know how it turns out. I want to try it with catfish this summer when I get some extra ones.


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If you are going to eat it on crackers, look up pickling fish, like pickled herring you get in grocery stores.

Same for us on the canned deer. Will sure let y’all know how it turns out. Vacation coming up for turkey season and slab hunting soon!


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Quote:

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Originally Posted by tnduxcaller

If you are going to eat it on crackers, look up pickling fish, like pickled herring you get in grocery stores.

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Oh, now pickled is a good thought.

Good idea. Never thought of canning crappie

I did the pickled version a year or 2 ago; I followed the version on Youtube by "5 Year Plan". I used a combination of panfish; crappie, bluegill, perch.

Canning brine is 8 cups white vinegar, 5 cups white sugar, 1/3 cup pickling spice. I added 2 tablespoons of red pepper flake and extra peppercorns. I did 1/2 of the canning recipe so added 8-10 extra peppercorns. Used some onion slices, too.

I thought it was pretty good, certainly not a meal in itself but as a snack or just a bite of something different now and again it was just the ticket.

EDIT to add: REMINDER... Fish must be frozen first to kill any parasites; the 1st brining step actually firms them up a bit once they thaw.

https://www.youtube.com/watch?v=CorySDp58mc

First batch of canned crappie on the stove. Used whole small crappie, scaled, gutted and head/ fins removed. Can’t wait to make crappie cakes!


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