Re: Canning 101
You've got it! I smoke my fish for about an hour (keep smoke going the entire time) and then can it for 60 minutes which is plenty of time. 100 minutes is for raw fish, but it probably won't hurt to over-cook it if you are concerned. I've canned hundreds, probably thousands of jars of sturgeon, salmon, and razor clams and haven't got sick yet - as long as they seal, you are fine.