Canning

[master anglerette]

ok guys and gals I need to know how to can salmon. I am hoping to do some this year and haven't a clue on what to do. I hear it is very good. All help is greatly appreciated.

[master anglerette]

gee i take it no one knows how to can???
has any one ever tried it?

[STEINFISHSKI]

PM Trout Tracker. He will be glad to help. Tim

[tangleknot]

My friend canned a bunch last year and it turned out wonderful. (looks disgusting but tastes great!) When I saw your post I asked him if he could give me the scoop. He couldn't remember everything off hand so he is going to get back to me with canning times and pressure info for the pressure cooker.


:D

[master anglerette]

STEINFISHSKI
I will pm Trout Tracker

tangleknot
I like forward to hearing what your friend has to say.
thanks guys

[tangleknot]

I found this recipe on a recipes forum on the wev. Basically the same as my friends recipe except he likes to add a dash of tobasco and ketchup to each pint jar.
Have fun!


Ingredients

1 salmon

Instructions

Simple but you DO need a pressure canner - do NOT can ANY flesh
without a pressure canner. I reccomend the dead weight type. You
probably know what I'm about to say but since this is echoed pretty
far and wide I will reiterate a few basic concepts. Bear with me.

Canning of flesh is quite different from sweet jams, jellies, sour or
vinegary pickles - the risk of botulism is very real once flesh
canning is undertaken. The jars must be impeccably clean. Hold each
jar up to the light - reject any jar that is not totally clear.

The lids should already be simmering in boiling water for 15 minutes
before we start.

The skin can and should be left on; the bone is left in. Pack the
fish into the jar. Do not add any water or other liquid.

Add a chunk of salted pork fatback 1"x 1" x 1/2" or 1Tb schmaltz and
1/2t kosher salt. Do NOT use regular idodized salt. Make sure to
leave 1/2" of headspace.

Clean the jar lips using a clean cloth and hot water - rinse
frequently so that the final wipe is a squeaky one indicating no fat
or oil is present.

Fish out a lid from the simmering water ( forceps? ) place the lid on
and immediately screw on the ring `finger' tight. Proceed to the next
jar and so forth. Add 1" of water to the canner, place jars in
pressure canner. Water should sit about 1/2 way up the pint jars no
more.

Close the lid and take it `up' to 15lbs pressure then back off
slightly to keep the weight _just_ barely moving and process at that
level for 100 minutes. Remove from heat and allow to cool for 10
minutes before releasing the pressure by removal of all weights. This
delay is to preclude evacuation of the fish juices which can happen
by a too quick a release of the pressure. If that happens the seal is
useless even though it may appear to be good. In fact microscopic
particles now on the jar lip will mutate - you get the idea.

All processed jars should be tested for seal 48hrs after by lifting
by the lid. If it passes that test make sure the outside is clean and
store in a cool, dry, dark place WITHOUT rings.

[sausageman]

I have canned a LOT of salmon and it is very simple to do. You must use a pressure canner / cooker. Clean the jars well. Boil the lids and rings. I fillet the salmon and remove the skin. You do not have to fillet, a teaspoon of vinegar will desolve the bones.
Once the fish is cut into manageable chunks that will fit thru the jar neck pack the jar to 1" from the top. Toss in 1 teaspoon of vinegar, fish a lid and ring out of the boiling water and screw on tight. Fill the pressure canner, throw on the lid and fire it up. Differant canners require differant amounts of water, refer to the book for water amounts in the bottom and times. When times up set the jars out to cool and make sure to check the lid seal. If it pops in and out when pressed eat that one right away, do not attempt to store it. Canned salmon isn't eye candy,,,,,,but it's a treat.

[tangleknot]

sausageman,

My friend also said a teaspoon of vinegar. I asked him what the purpose of the vinegar was for and he didn't know. When I saw the recipe on the web, it didn't list vinegar so I didn't list it. I was wondering what the purpose was, Thanks!! Do you have any other recipes for canning other fish, venison, etc? I'd love to try them!

[TROUT TRACKER]

Master anglerette check your Pm box Thanks Trout Tracker:D

[outsider]

Ever soak an egg in vinegar? The shell turns to leather , the small bones in salmon just about dissapear.

[master anglerette]

I have a good idea on how to can salmon now. I want to thank everyone for their input. I will post when I catch some salmon and try canning and let everyone know how it turned out.
thanks again

[Fuzzz]

Anyone every try canning suckers? I heard they're pretty good, too. (that's where I first heard of the bones dissolving with vinegar)

[sausageman]

Canning your catch is the perfect past-time between the morning and evening prime time. Take the base to your turkey cooker and pressure canner with you. the turkey cooker will the the canner up to cooking pressure quickly, yet is "fine tunable" to get the heat just right for the proper jiggle ( you know what I mean).

[Salmonsmoker]

A few years ago, (quite a few actually) we canned a bunch of Suckers. The taste was very close to canned Tuna that one can buy in the store. Just followed the instructions in the Ball Blue Book for canning fish.

I like Sausageman's idea of taking a pressure canner along on a fishing trip. Will give that one a try.

I like canned smoked oysters. Now I'm wondering how cured and smoked fish would be when canned?

Salmonsmoker

[Huntermom]

Pulled this from my mothers canning book. It says after taking skin off salmon, and cutting into sides, cut into chunks about one inch size. Wash and rinse pint jars with HOT water, and leave sit. As you pack salmon in jars you empty one at a time. Pack them solidly, and put one 1 tsp of canning salt on top. Put on lid and ring. Place in pressure cooker and bring up to boil, process pints 90min at 10lbs pressure.

This is the recipe she has used for years and is just so simple.

Good luck!