Smoking then Canning?

[Antlershed]

I am going to smoke a bunch of sturgeon this weekend with the Sturgeon Candy brine, but I also have a brand new pressure cooker I would like to try out. I was wondering if there is a general timeline for how long to smoke and then how long to pressure cook?

Thanks

[exgamey]

Have had good results with salmon and tuna by smoking them for 1/2 the time I would normally consider "done". We then canned them with the time recommended for fish which I would need to look up to be certain but recall it to be 110 minutes. We also add a small amount of water to each jar before canning. Have been told that good results can be had by adding liquid smoke to the jars rather than smoking the fish but have not tried this method.

[huntitall]

If you are going to smoke it and then can it, smoke it on as low of heat as you possibly can. You're not trying to cook it, just getting the smoke flavor in it. Pull a little off after each pan and mark each jar for how many pans you put through it. As far as time in the pressure cooker, I don't know how many lbs or how long for sturgeon. I would just make sure I cooked it the full amount of time that your canning book suggests. After it's canned you can decide what level of smoke you liked (1 pan, 2 pan, etc.), then next time you know how much to smoke it all.

[primevci]

make sure you follow lab tested recipes..

[namu mac]

.
Smoking Sturgeon is a little more critical than smoking salmon. Sturgeon doesn't have the fat content of salmon so it is earyier to over smoke sturgeon so that it will be to dry. It's a hands on thing that will be done by how hot the smoker and controlling it. Stoping the process when the sturgeon is smoked but not to dry.
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Sturgeon doesn't have bones so this also makes it different than salmon.

Good lucK[/QUOTE]
According to what I have read on canning fish, you need 11lbs. pressure for 110 min. This kills the potential botulisim. 10-15 min won't kill it.

[STGRule]

Only processing for 10 - 15 minutes is likely to kill you. Not if you will get sick, but when. Fish has to be processed for 110 minutes.

[s@lmonst@lker]

i dont get it if i just want to can fish that is already smoked where does the bacteria come from. i would like a reason y u cant just seal up some smoked fish??? if the jars r boiled and the fish is smoked just like i eat it all the time how is that going to make me sick?

[STGRule]

HERE. Decide for yourself. Just don't feed it to anybody but yourself if you don't can it properly.

[Fisherdaddy]

I have had very good luck skipping the smoking process.Brine it, then add 1/2 teaspoon liquid smoke and can it to code (safety first). Smoking too long tends to give it a burnt taste.

[Green Willie]

I have canned smoked salmon and steelhead many times. I don't brine it, just run the fish through a couple pans of smoke and then can as if it was fresh. Turns out excellent. I do add just a touch of salt to each pint jar, however.

As for some of the the other questions. Remember, canning is a method used to preserve your fish. The opportunity for botulism to develop in under processed smoked fish is very high.

[roadsend]

I have removed recipes which are unsafe.
Please do not post unsafe canning times or pressures on this forum.

[FrogPond]

When canning half pints, can you layer them? How much water do you add for half pints?

[fishwhenican]

Originally Posted by FrogPond

When canning half pints, can you layer them? How much water do you add for half pints?

24 half pints = 2 tall in my canner. Book calls for 2 qts of water + some white vinegar, I use 2.5 qts since the canner ran dry one time.

[Antlershed]

Just thought I would post my results since I am still alive. I ended up smoking the sturgeon for 3 hours and then canned for 100 minutes at 10-11 pounds per the book. I think it turned out great.

[brewsterpq21]

sounds tasty!