Thread: Canning crappie ?

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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