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

[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.

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.

Most of my humpies come from the rivers, I will bonk them for the eggs and give them away. I pretty much have access to an endles supply of coho king and steelhead. I don't eat fish much unless its fresh or smoked. Maybe I'm a snob?

[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.

Most of my humpies come from the rivers, I will bonk them for the eggs and give them away. I pretty much have access to an endles supply of coho king and steelhead. I don't eat fish much unless its fresh or smoked. Maybe I'm a snob?

Wish I had that problem....   

[Kc_Kracker]

same here, if its from the river i wont even smoke it unless its bright with firm meat, and at that needs cleaning & ice immediately

[NRA4LIFE]

I smoke them real heavy for about 45 minutes just to the point where the skin separates easy from the meat.  Remove all the gray matter from the skin side, chunk up and can.  11 pounds for 90 minutes for half pints.

[Kc_Kracker]

i left skin on a humpie once smoking, it continued to create slime, i wont explain thew rest youll be sick 

[Smokepole]

the feshwater bucks can spew an enless river of slime.  I quit keeping them.  I like the saltwater pinks best!

[NRA4LIFE]

I'll only keep them out of the river if they still have the lice on.

[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.

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.

Most of my humpies come from the rivers, I will bonk them for the eggs and give them away. I pretty much have access to an endles supply of coho king and steelhead. I don't eat fish much unless its fresh or smoked. Maybe I'm a snob?

Wish I had that problem....   

My bff  is sideplaning king and rarely eats fish so when I run out of my supply I go raid his freezer which ends up usually as a huge batch of smoked canned salmon once a year.

[jimmyt]

Everything I have been taught and read states pressure canning meat and fish needs to 10lbs for 100 minutes you may want to research botulism in canning before do any less

[206]

Everything I have been taught and read states pressure canning meat and fish needs to 10lbs for 100 minutes you may want to research botulism in canning before do any less

Is that for half pints or pints?  Fish and meat take the same time?  I've only focused on fish, but have considered red meat.

[doyourtime89]

I am planning on canning some salmon this year too.  I am just getting started on researching how and what to do.  So any info or a point in the right direction on where to look and research for receipts and what equipment to get would be great.  Thanks

[206]

I bought this one about 10 years ago and it works fine.

http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1358527917&sr=8-1&keywords=canner+pressure

I added a olive oil to them Ho's due to their lack of oil, but never added anything to kings or tuna.  Tried the jalopeno thing and wasn't impressed.  I do like a 45 minute smoke for salmon.  I make "tuna" fish sandwiches out of almost all of it and it is very good. 

When you do open a can, the jar will be 1/4 full of oil and 3/4 of dry fish.  Mash all the fish and oil in a bowl and the fish just soaks it up.  It's all good.

Overall it's fairly easy and definately worth the time.

I hope humpies don't hit wigglers next fall.

[swinters]

We always put a couple of Tablespoons of lemon juice per quart jar and then pressure can at 10 lbs for 100 minutes.  Before putting on the lids we use a towel dipped in white vinegar to wipe the tops of the jar before putting the lids on.  It cleans the jar tops better than anything plus sanitizes.  When we started canning fish years ago we had several jars that didn't seal and learned about the vinegar trick and haven't had a jar not seal since.  The lemon juice keeps the fish flavor fresher and with most fish dissolves, or at least softens, any bones.  I've never canned smoked fish (we vacuum pack it and then freeze it) so don't know for sure but I don't think I'd use the lemon juice with that.

[Becky]

Good idea! It's supposed to be a huuuuge year for humpies again.

We're not fish snobs by any means though and do eat pinks from the river lol. Seems like canning is a great idea to start doing. The majority of the time they get smoked, or grilled in a big fish cookout feeding others who really don't know the difference in their salmon. 

[Boss .300 winmag]

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?