1. Eviscerate the fish to remove the internal organs and blood. Keep the fish cold in the refrigerator until ready to use. You may also use fresh, store-bought mackerel.
2. Cut off the head, fins, and tails. Scrap the scales with a knife before thoroughly rinsing the fish under cool running tap water. Do not remove the bones, as they are rich in calcium.
3. Cut the cleaned fish into 3 and 1/2-inch pieces, suitable for pint jars.
4. Fill your jars with raw mackerel, placing the skin side next to the glass. Leave 1-inch headspace.
5. Add 1 teaspoon of pickling salt per pint jar and add 1/2 tablespoon of your favorite pickling spices, as desired. Do not add liquids.
6. Run a non-metallic utensil inside the jars to remove air bubbles.
7. Wet a paper towel or cloth with vinegar and wipe the jar rims to remove grease and oil.
8. Place the canning lids on the jars and apply the canning rings. Tighten appropriately until fingertip tight, taking care not to overtighten them.
9. Put your pressure canner on the stove and ensure it is outfitted with a canning rack. Add 2-4 inches of water per the manufacturer’s instructions and heat the water.
10. Transfer the jars into the pressure canner and set them on the canning rack. Cover the canner with the lid.
11. Bring the water inside to a boil and allow the canner to release steam for 10 minutes.
12. Allow the pressure to build to the recommended level per elevation, and process pints for 100 minutes:

Dial-gauge Pressure Canners:

• 0-2,000ft: 11 lbs
• 2,001-4,000ft: 12 lbs
• 4,001-6,000ft: 13 lbs
• 6,001-8,000ft: 14 lbs

Weighted-gauge Pressure Canners:

• 0-1000ft: 10lbs
• 1,001ft and up: 15lbs

Post Processing

1. Once the processing time is up, turn off your stove. Wait for the canner to cool naturally and for the PSI to reach zero.
2. Open the canner’s lid away from your face. Remove the hot jars using canning tongs or a jar lifter, placing them on a towel-lined counter.
3. Allow the jars to cool undisturbed for 12-24 hours.
4. Remove the screw bands and inspect the seals. Sealed jars have lids that do not flex up and down when pressed. For any unsealed jars, place them in a refrigerator and use them within 3 days.
5. Label sealed jars with the contents and date of processing. Store the jars in a dry, cool place away from direct sunlight.