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

[mossyhead]

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!!!!!!

[ICEMAN]

How long and at what pressure?  Sounds good.

[sled]

How long and at what pressure?  Sounds good.

[Button Nubbs]

I don't do humpies but I smoke and can my salmon, try adding a few jalapeno or habanero slices into the jars. I use 1/2 pint jars and each batch is in the scanner for 45 mins.

[ICEMAN]

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

[mossyhead]

I am in the middle of moving so all of my canning recipes are packed away but I want to say it is ninety minutes at ten pounds pressure.

[huntnphool]

Sounds good, isn't this suppose to be a big humpy year?

[Smokepole]

I've been wanting to try it.  I put salmon in the freezer.  I like to savor it, save some for later.  But it doesn't keep that long in the freezer.  Smoking and canning sounds like pure candy!

[mossyhead]

This is supposed to be a big humpy year. I might even try this with river fish and see how they turn out.

[lokidog]

I don't do humpies but I smoke and can my salmon, try adding a few jalapeno or habanero slices into the jars. I use 1/2 pint jars and each batch is in the scanner for 45 mins.

I don't get the people that dis on humpies, especially out of the salt.   They are darn tasty, grilled, smoked, canned, jerked, whatever.  And, they are a heck of a lot easier to catch (for me anyways) and more plentiful than most of the salmon in the sound.

[Kc_Kracker]

canning pinks is great, so long as they haven't hit the river yet..in which case they are cat food, that my cat will not eat  we have pinks from 2, 4 and 6 years ago canned and if itsw done right its great.

BUT.. care of the fish IS A MUST..

for us, its:
1-salt water only
2-must be cleaned immediately (no that doesn't mean at the launch)
3-packed well with ice immediately, if we forget ice then we toss them back

and they are great table OR GRILL fare, but let them sit in the sun, warm water, nasty cooler, and they are ....well.... nasty slime rockets that will cook grill or cann the same..

in 2005 we canned 30 jars
in 2007 we canned 50 jars
in 2009 we canned 80 jars
in 2011 we canned 50 jars

so ya, 

[Kc_Kracker]

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

[sirmissalot]

I used to always just let pinks go, but 2011 was so fricken thick with them we finally started keeping them and just giving them away, I read an article that suggested doing so. I don't mind pinks smoked, and I'm sure canned is ok, but when there is chinook in the freezer I know which one I'm going to choose.

[lokidog]

I used to always just let pinks go, but 2011 was so fricken thick with them we finally started keeping them and just giving them away, I read an article that suggested doing so. I don't mind pinks smoked, and I'm sure canned is ok, but when there is chinook in the freezer I know which one I'm going to choose.

I would too but can't seem to catch them as well.

[206]

Just popped a jar last night of smoked king. 

I can at 15 pounds for 60 agonizing minutes.