Canning anchovies

Has anyone canned anchovies?

I'm thinking of lightly smoking then canning.  Trying to mimic a can of sardines/herring.

My main concern is if they will hold up.  Worried they will get too mushy. 

I haven't canned, but have preserved by salting. You can keep fillets in salt and use as you would in Italian/Mediterranean recipes or then marinate in a preparation similar to boquerones.

You can probably salt/cure then very gently smoke and/or can in olive oil.

You can probably salt/cure then very gently smoke and/or can in olive oil.
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I second this.  The anchovies will stay more plump if salted first vs going into olive oil. 

Plan is to brine, smoke, then can.  Will update with results.

hmmm.. wondering how this worked out

The pressure canner I wanted was out of stock for a few months so I didn't end up doing this.   Will try it next year

I did however eat anchovies many different ways: grilled, pickled, smoked, salted, etc.  All very good.

Plan is to pressure can herring when they arrive using same process as above.

bello..