Canning Fresh Caught Salmon W / Q-View

Discussion in 'Fish' started by mike johnson, Aug 15, 2013.

  1. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    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

    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.

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

    1 hour.

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

    White Vinegar.

    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.

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

    gage that hold a constant 11lbs.

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

    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.
    Last edited: Aug 15, 2013
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Lookin' mighty good [​IMG]
  3. link

    link Smoking Fanatic SMF Premier Member

    That looks and sounds delicious!
  4. thoseguys26

    thoseguys26 Master of the Pit

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

    mike johnson Master of the Pit Group Lead OTBS Member

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

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