Preservationists
Sep 16, 2020 20:03:32 #
Salmoneater22
Loc: I live in S.E. Washington state.
Hey folks! Does anyone out there have a tried and true smoked fish canning recipe/method?
Sep 16, 2020 20:05:16 #
Salmoneater22 wrote:
Hey folks! Does anyone out there have a tried and true smoked fish canning recipe/method?
Sorry, not I.
Sep 16, 2020 22:01:53 #
Sep 16, 2020 22:15:55 #
I've never known anyone to do it themself. But I knew a couple dudes used to fish up in Alaska and take their catch to a cannery and have it done for a price. Got a cannery anywhere around you?
Sep 16, 2020 23:26:10 #
Well mine is pretty dang good but to easy.haha. Start with smoke flavor Morton Sugar Cure. Cover fish well with the cure, let sit for 1 to 1 1/2 hrs. Rinse off fish good. Pat dry with paper towels. Let sit under a fan for about an hour till it has a glaze on it. Then put it in a smoker for about 4 hrs. I use pecan pellets. Then put in hard add some distilled water. Distilled water doesn't have Chlorine in it. You can add onions or any kind of peppers to it. Then put in a pressure cooker for how ever long. Most of the time my fish gets ate before I have a chance to cook it lol
Sep 16, 2020 23:46:06 #
You're sayin you put your smoked salmon or trout in a pressure cooker? Never heard of that. Why?
Sep 17, 2020 09:01:23 #
dbed
Loc: POMME DE TERRE LAKE MISSOURI
you mean to can it in the pressure cooker right water bath canning of fish and meat is not safe
Sep 17, 2020 14:32:08 #
Will1027
Loc: Hood Canal
Me too, I freeze anything left over after smoking it. Keep them smoked for several weeks in the fridge, then freeze whatever is left over if any.
Sep 17, 2020 14:54:42 #
Egghead wrote:
Well mine is pretty dang good but to easy.haha. St... (show quote)
I thought Morton discontinued making the Smoke flavor sugar cure, I want to get some, where do you buy yours at? My Dad used to use it 50+ years ago and it was great! For canning meat/fish, in a Pressure Canner, you process it 11 lbs pressure for 100 minutes. I Pressure Can a lot of fish. I put up 40 pints a couple of months ago.
Sep 17, 2020 16:05:36 #
Kerry Hansen wrote:
I thought Morton discontinued making the Smoke flavor sugar cure, I want to get some, where do you buy yours at? My Dad used to use it 50+ years ago and it was great! For canning meat/fish, in a Pressure Canner, you process it 11 lbs pressure for 100 minutes. I Pressure Can a lot of fish. I put up 40 pints a couple of months ago.
I've tried pressure canning fish and it comes out of the jars like paste and didn't taste great. All I could do with it was mix miracle whip and chopped sweet pickles and onion to it. What kind of fish what prep work? I smoke mostly catfish and they're good.
Sep 17, 2020 16:18:15 #
I Can Salmon and Albacore tuna. Even when you pack in a bunch of loose pieces, when done it is like a solid chunk. Since I don't pre-cook it like most mfrs Can Tuna where they pre cook it then Can it in water or oil pack, I usually put only fish in and when done, you see the juice that is fish juice only. Consumers Report did a customer taste test of mfr canned tuna and the one that tasted best was the most expensive one that was canned in its own juice not the ones precooked and then canned in water or oil hence less flavor.
Sep 17, 2020 20:10:41 #
Gary Northrop
Loc: Richland WA
I just finished canning 20 pints of coho salmon --been doing it over 50 years.
I have an old Presto pressure cooker and process the jars for 80 minutes at
15 lbs pressure. I skin the fish before canning. Some folks leave it on, but
I don't like the work of removing the scales. Skinning also allows you to
remove that fishy dark meat near the skin. We add a 1/2 teaspoon of non-iodized
salt to each pint. (Lots of recipes on U Tube) We've eaten the salmon after
5 years on the shelf.
I have an old Presto pressure cooker and process the jars for 80 minutes at
15 lbs pressure. I skin the fish before canning. Some folks leave it on, but
I don't like the work of removing the scales. Skinning also allows you to
remove that fishy dark meat near the skin. We add a 1/2 teaspoon of non-iodized
salt to each pint. (Lots of recipes on U Tube) We've eaten the salmon after
5 years on the shelf.
Sep 17, 2020 23:04:40 #
I learned in the early 50s From my parents and after the military bought my first and now I have 4 Presto Pressure Canners. One is a Montgomery Wards Canner, but all the features and the manual looks like the others and all parts and pictures the same. At times I have had all going at the same time, but usually just two.
Sep 18, 2020 20:28:47 #
There's a replacement for Morton Sugar Cure. I have enuff of the real stuff to last my life time.
Sep 18, 2020 20:35:03 #
Spiritof27 wrote:
You're sayin you put your smoked salmon or trout in a pressure cooker? Never heard of that. Why?
If you cold smoke it, it gets a good flavor and rine on it, it holds up better when canning. Doesn't turn to mush. The salt from the cure mixes with the water,so the waters not unsafe. You can buy tuna packed and canned with water.they say catshit ain't good for ya either, but never seen a kid die in a sand box.😳
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