Author Topic: canning smoked trout?  (Read 1037 times)

Offline singleshot12

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canning smoked trout?
« on: September 01, 2012, 10:25:09 AM »
I have a few pounds of trout vacum sealed and frozen from this spring. I thought maybe thawing them out then lightly smoking them and then canning them in wide mouth pint jars. Would this be a good idea? Any advice or suggestions from professional canners would be much appreciated. thanks

Offline Mossy

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Re: canning smoked trout?
« Reply #1 on: September 06, 2012, 10:18:03 PM »
I guess I deleted the pictures on my computer but here is what I did last fall I think.  Some of the kokanee were frozen then thawed and some were fresh.   I wouldn't hesitate to do trout but a few lbs isn't going to get you much yield.,80203.msg993398.html#msg993398

Offline remington300mag

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Re: canning smoked trout?
« Reply #2 on: September 06, 2012, 10:24:55 PM »
I did 24 pints this spring myself.....turned out amazing!! Brined with basic cup of salt/cup of sugar/quart of water......brined for 1 hour, dried on racks for 1 hour, put 2 pans of chips through as fast as you can (2 hours), take off skin and pack into prepared jars tightly leaving about 1/4 to 1/2 inch space....process in canner at 11 pounds of pressure for 1 hour and 40 minutes......turned out awesome! If you have any questions.....ask away!

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Offline ICEMAN

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Re: canning smoked trout?
« Reply #3 on: September 07, 2012, 04:32:32 AM »
I have only pressure canned trout once, and must have over pressured them because they got a bit mushy.
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Offline singleshot12

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Re: canning smoked trout?
« Reply #4 on: September 09, 2012, 08:35:23 AM »
Well I ended up canning 26 pints. First I smoked them whole for an hour using apple and alder, then chunked them up into jars with 1/4 tsp of salt and 1 plus tbls of olive oil, pressure canned for 100 minutes at 10 lbs of pressure. Turned out ok but not sure if I'll do it again. The triploid trout turned out pretty good but the little stocker trout seemed mushy and tasteless as usual.
If I do try it again I will use a mustard, turmeric, and bay leaf recipe I have.


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