Canned Suckers

Probably the most popular way to taste the savory sucker is to can that sucker. You first have to

clean/scale them. Then I filet them leaving the back bone and only leaving the smaller bones.

Then cut the filets up into smaller pieces. Clean and wash and remove any bones you want.

Then there are many recipes; salt/vinegar/onion make your own it is all good. Grab your

pressure cooker and let the fun began. The pressure cooker will also cook the bones and make

them mostly crispy and un-noticeable.


1 tsp. salt

1 tsp. vinegar

Onion, diced

2 tbsp. catsup

1 tbsp. vegetable oil

Place all in bottom of clean canning jar. Pack cut up raw fish with 1 1/2 inch head space at top.

Process at 10 pounds pressure for 100 minutes. Canned sucker tastes similar to canned tuna when



Red vinegar



Soak fish in salt water for 1 hour. Rinse with clean cold water, drain cut into 4 inch pieces. Pack

fish into 1 quart jars leaving 1 1/2 inches from jar top. Add to each quart 2 tablespoons red

vinegar and 1 teaspoon salt. Seal jars and pressure cook for 1 hour and 45 minutes at 10 pounds.


Clean and scale fish, remove black bone and cut in pieces, rinse well. Per pint jar, pack in fish

pieces. To each jar add: 2 tbsp. oil 1 tsp. salt 1 piece butter

Process jars for 80 minutes at 10 pounds pressure. Follow pressure cooker directions for

monitoring the process.


Cut fish as you would for trout, boil skinned, suitable for packing in jars.

Pack in pint or quart jars but allow an inch of room at the top. Add 1 tablespoon salt, 1

tablespoon cooking oil and 1 1/2 tablespoon catsup per pint.

Seal tightly, pressure cook allowing 100 minutes per 20 pounds (90 minutes at 10-15 pounds

pressure in 7 quart canner). Serve after 6 weeks