Community > Butchering, Cooking, Recipes
Canning Trout
finnman:
We have always tried to stay a pound or two over the brochures recommended pounds for canned fish. We have never seen a noticeable change in dryness.
Everything’s no we have canned has turned out great.
A canner of s not like a smoker. You can run a risk of dryness while smoking. Bt with canning it seems to all be on an even keel.
NorseNW:
--- Quote from: zwickeyman on March 15, 2025, 06:38:02 PM ---Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
--- End quote ---
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
206:
Been doing 15 pounds for 60 mins for half pints. Took that advise from a trusted guy many 20 years ago.
TeacherMan:
--- Quote from: jrebel on October 12, 2024, 10:31:16 AM ---Do you guys leave the bones in on trout when canning??
--- End quote ---
I put in fillets and the bones are dissolved in the process of canning. Salmon bones disappear at 15lbs for 90 min as well.
zwickeyman:
--- Quote from: NorseNW on March 18, 2025, 05:08:13 AM ---
--- Quote from: zwickeyman on March 15, 2025, 06:38:02 PM ---Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
--- End quote ---
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
He mentioned Italian and also Ranch dressing. You dont really taste the dressing just some flavor. Ill ask him though
--- End quote ---
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