canning recipes please

[Lipripper]

I bought a canner yesterday and now I'm looking for some of your fish canning recipes. I did the search thing but didn't find anything to my liking. I'm looking to find out what you add to your jars to flavor the fish etc... as I would like to be able just to open and eat. Thanks in advance.

[The Bad Fish]

search under the salty dogs forum. there is alot of tuna recipies there.. kb

[crabbait]

This was falling off the main board like it had tomain poisoning so I drug it over here.

I know there has been info recently posted. Any more tidbits?

[ 07-13-2003, 02:24 PM: Message edited by: crabbait ]

[WaterDog]

A search revealed:

This thread and This thread

Wife and I used these just this morning to can 21 pints. Just finished 2nd batch, third and last batch goes in soon.

:smile:

[Fishmstr]

Just canned 56 pints today. We put a 1/2 t salt, tablespoon oil (canola or peanut), no water, and some garlic cloves, fresh basil leaves, rosmary, jalapaneos, etc...what ever you like. Combinations or only one item in each it tasty. It is all good. Cooked at 10 lbs. for 100 minutes. I should have enough for one pint a week!!!

Fish, 1tsp salt per pint

If you wan't to do smoked fish don't salt or brine the fish before smoking. Smoke jar size chunks of fish for 1 1/2-2 hrs at 85-90 degrees max. Add salt and then cook in prosses in pressure cooker for 100 min at 10psi or more. If it goes below 10 psi start timing it over.

[WaterDog]

Keta - I smoked mine as you said. After that taste you gave me on Saturday I had to do it. :grin:

Good stuff!!! Thanks.

[WildHawg]

VERY IMPORTANT!!!
Only use pickling salt for canning, ie non iodized.

[tramp]

smoke, then can. good stuff

[lucky duck]

Ok, here is one for you.

Buy Mortons "Suger Cure" at a grocery store. I get it at Eriksons because Safeway doesn't carry it here.

1 cup cure
1/2 teaspoon seasoning
Mix it up.
Roll your fish chunks in the mix and let set for 45 minutes. NO LONGER.
Smoke three pan fulls. I have a Chief Smoker and use Hickory.
Pressure cook at 10 lbs for 90 minutes.

Do not add any fluid. It will create it's own. You will really enjoy It's an excellant flavor.

Sturgon is the only fish I can't get to come out right. It breaks down into a mush.

Enjoy,
Chris

[Pilar]

Or try smoking the salt instead. 6 hrs in a glass dish on the top rack of your smoker. Alder works pretty good.

Then just a 1/2 tsp of salt per pint jar. Also you can add a 1/2 jalapeno pepper, slid between the jar and the chunk of fish.

The smoke flavor you get is just a hint but good.