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Canning Fresh Caught Salmon W / Q-View

post #1 of 6
Thread Starter 

Its Salmon season here finally. The Pink Salmon ( Also known as Humpys ) run every other year. I try to catch enough in a three week period that I can eat salmon once a week for the next 2 years. Here is the process that I go through every other day during this season.

 

 

Start with some fresh caught Pink Salmon

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I fillet the fish off the ribs while leaving in the pin bones. I also remove the skin because

it can get very slimy. I also add a sprinkling of Paprika, garlic powder and white pepper.

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I then cold smoke ( using just the AMNPS ) While prepping the jars and canner. About

1 hour.

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I add 1/2 tsp. of canning salt and 1/4 of a whole jalapeno (seeds removed) and 1 tsp. of

White Vinegar.

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Add the smoked salmon into the jars. Pack tightly to within 1/2 in. of top. Wipe rim with

White Vinegar to remove any spices or residue from rim and apply tops. Place in canner

when full start the heat.

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Bring to 10 lbs. of pressure ( for my elevation ) and hold for 100 min. I use a weighted

gage that hold a constant 11lbs.

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Finished product. This is now shelf stable for 6-8 years. Not that it will last that long.

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These make excellent salmon patties by just adding egg and bread crumbs or mix a drained

jar with some softened cream cheese for a dip that's out of this world.

post #2 of 6

Lookin' mighty good drool.gif

post #3 of 6
That looks and sounds delicious!
post #4 of 6

I've always wanted to try that with these 3-5 lb rainbows I catch here in CO. I bet it'd work great.

post #5 of 6
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post

I've always wanted to try that with these 3-5 lb rainbows I catch here in CO. I bet it'd work great.

Canned trout is delicious. That is actually the first canned fish I ever had as a child. They added garlic and a bay leaf to it.

post #6 of 6

I could eat that more than once a week!!! Nice job and that's some good looking fish!

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