Canning humpies------you gotta try this!!!!!

[TheHunt]

I guess Nubbs and I are pretty simular when it comes to pink salmon.  I use them for their eggs.  I catch the hell out of them and only keep the hens.  That is it...
I bleed out immedately and put on stringer.  Get my four hens and get the heck out... 

I plan on just taking the meat and try that smoked and give it all away.  Heck, I just gave way about 20 lbs of smoked salmon/steelhead just to get rid of it. 

As long as it is not wasted I am OK with how ever you get rid of what you catch and bring home.

[WDFW Hates ME!!!]

I can fish @ 10-11 pounds for 100 minutes. I also don't smoke them. I have found not much difference between a half tsp of brown sugar and salt and a cap full of liquid smoke. and smoking them traditional. All it does is save me a mess and a clean up.

I can alot of fish and the white vinegar trick is the the best thing ever. Haven't lost a seal yet.

[ICEMAN]

We like to smoke it in the smoker, then pack a jar full....great way to save snacks for hunting camp...

Iceman,

Do you can it then after smoking?

Yep, my dad does both ways, some straight to the jar uncooked, add a few drops oil and smoke flavor, the other we smoke first, then break into sections and can it up. This is drier and darker looking. The raw is more orange and moist. Both are awesome.

[doyourtime89]

I was talking to a guide at the sportsmans show that says he bring and smokes his fish but only smoke them for about 3 hours.  Just to get the smoke and flavor, he said they are still very raw.  Then he cans them.  I just received my Presto 23-Quart Pressure Cooker, the one 206 post the link for.  That is the same one that guide told me to get.

[206]

Dry run time. 

Put a few inches of water in it, secure lid and set on high.  You need to run steam out for about 7-10 minutes before putting the weight on.

Once the gauge hits the pounds you want, turn heat down medium and keep watching the gauge.  Eventually my stove is all the way down to warm and holding at 15 pounds.  The timing of turning the heat down will be different with a load of fish - I would think.

Don't walk away and leave it.

When done, just turn the heat off and leave it till the pop-up goes down.


I cheat the last couple of pounds releasing by pushing the  side of the weight to the side.

One of last years coho fits in about 8 half pints.

I did the dry run once, and then went for it with good results.

I brine and smoke for only 45 minutes to an hour.  Then the skin pulls right off the meat.  I think 3 hours will give way too much smoke flavor. 

[doyourtime89]

I got my Presto 23 Qt pressure cooker and I need to get going on some canning.  I have seen most people have been saying they do salmon in 1/2 pint jars.  I looked at those and they seem really small.  What about doing them in pint jars?  I am going to try smoking them an hour or so then canning and also with out smoking but adding a little salt, brown sugar and liquid smoke.  But I was also wondering has anyone canned smoked salmon that is fully smoke?  Before I really got thinking about canning I took 30lbs of silver fillets to my butcher and had them smoked.  I was wondering about trying to can some of that? 

[kisfish]

tag

[WDFW Hates ME!!!]

I try not to can fully smoked fish. To dry.

I use half pint jars and pint jars. I can in half pints when i want something just for me, if it is for the family i use pints.

[doyourtime89]

I seen a couple people said they wipe the tops of the lids with vinegar.  Are you talking about the whole bottom side of the lid?  The side that is to the jar?  Wipe all over that area?

[Smossy]

For years I was throwing humpies back until I tried canning them but now all of my limits are kept. The process starts while still in the boat. First off make sure the fish are bled instantly and put on ice. Before returning to the dock I grab a bucket of fresh salt water from a ways offshore. Next fillet the fish and then skin the fillets. Dip each skinned fillet in the salt water and put in a large ziplock. I fill up gallon size bags and then put in the freezer. When I have three full bags it is time to can. I fill wide mouth pints with one and a half teaspoons of vegetable oil , a dash of salt and one half of a teaspoon of black pepper. Next I add the cubed up fish until it is one inch from the rim. Wipe off the tops, add the lids and rings and place in the pressure cooker. This is the next best thing to home canned tuna. In fact people I know have mistaken it for such.       Enjoy!!!!!!

Is this something you could stick into boiling water to seal the lids? Im not to knowledgeable about canning and I dont own a pressure cooker. But its something Id absolutely love to start doing.

[Goldeneye]

What you are describing is a hot bath.  Works great for things like pickles or Jam.  If it's meat it definitely needs to be under pressure.  Otherwise you risk botulism etc..  Not good...

[Smossy]

What you are describing is a hot bath.  Works great for things like pickles or Jam.  If it's meat it definitely needs to be under pressure.  Otherwise you risk botulism etc..  Not good...

Ahh ok, thanks for that. Doesnt sound good lol. Glad I found that out before I attempted it thinking I knew what I was doing.

[sirmissalot]

we do alot of "squaw candy" aka jerky with humpies, a great use for them 

 Humpy squaw candy?    

[doyourtime89]

I did my first batch of canning salmon today.  I did 10-1/2 pints and 1 pint with coho I fillet and cut up.  I also did 2 pints of whole cut up silvers (trout size from Riffe Lake).  Every jar I added different ingredients so I can see what I like and then focus on those ingredients and move on from there trying to get the flavors down that I really like.

[WDFW Hates ME!!!]

I like putting BBQ sauce in some jars, and italian dressing in others, a tsp of brown sugar. There is so much to try and so little time.