A couple of trips to the Gorge and it’s time to get busy with the canning. Brined overnight and now for a short bath in the smoke before going into jars.
July 29, 2017 at 7:53 am
#1707180
Canning Day At My House
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July 29, 2017 at 9:01 am #1707188
SuperDave that looks great. I’m jealous.
July 29, 2017 at 9:55 am #1707192Dont think Ive ever had canned fish.
July 29, 2017 at 11:38 am #1707198Out of the smoke and ready to jar.
Mike, it is a great way to preserve your fish and makes great fish patties or party dip.
July 30, 2017 at 8:41 am #1707291And the end product.
July 30, 2017 at 8:49 am #1707292what temp do you smoke your fish at? and what kind of fish are those btw?
July 30, 2017 at 9:53 am #1707299These are Kokanee salmon and they were smoked at 175 degrees.
July 30, 2017 at 12:46 pm #1707305And the end product.
Whats your process for putting in the jars? Pressure cooker?
THX
July 30, 2017 at 2:07 pm #1707309Mocha,
1/2 pint jars:I pull all the meat into chunks in a bowl. Each jar gets 1/2 teaspoon of garlic powder, onion powder and 1 tablespoon of bottled water. (This is my mild recipe)
My spicy recipe is:
1 tablespoon salsa
1/3 bay leaf
liberal pinch of red pepper flakes
liberal pinch of pickling salt
2 slices of jalapeno ringsFish goes in the pressure canner at 11 psi for 100 minutes.
July 30, 2017 at 2:23 pm #1707316I love it was party dip with crackers but this is probably my favorite.
July 31, 2017 at 5:58 am #1707394THX for sharing!
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