| Community > Butchering, Cooking, Recipes |
| 2025 Canning |
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| Skillet:
--- Quote from: 3boys on July 24, 2025, 09:10:23 AM --- --- Quote from: Skillet on July 23, 2025, 11:36:59 PM ---Put up 96 half pints of local sockeye from a morning's subsistence run a week ago. Good start. A quick vid of our snagging spot. We had about 20 each and were back to town in a few hours. --- End quote --- That is some good looking fish. Do you fillet and debone? --- End quote --- Thanks 3boys - For sockeye, I filet and skin. Ribs off of course, but the pin bones break down fine in the canning process so I don't mess with them. |
| RB:
--- Quote from: Skillet on July 24, 2025, 12:05:10 AM ---Redoubt, without a doubt. :tup: --- End quote --- Awesome! :tup: |
| Stein:
What's your favorite thing to do with the canned fish? I canned a bunch one year and it took me three years to get through them. I love fish of every kind but I never did find a way to get canned into something I was looking forward to eating. This may be a year where canning may come into the cards again. Knocking on wood of course. |
| Skillet:
--- Quote from: Stein on July 24, 2025, 09:14:55 PM ---What's your favorite thing to do with the canned fish? I canned a bunch one year and it took me three years to get through them. I love fish of every kind but I never did find a way to get canned into something I was looking forward to eating. This may be a year where canning may come into the cards again. Knocking on wood of course. --- End quote --- I hope you get em! About half of my annual canned fish pack is eaten straight out of the jar with a fork as a quick protein power snack. I've always got a dozen jars stashed under a bench in my boat, in my shop, etc. Anywhere I'm working and need a quick and easy shot of protein. The other half is mostly split between a quick salmon sammy (1/2 pint, blob of mayo, chopped onion, chopped dill pickle, pinch of shredded pepper jack, little extra black pepper) on good toasted bread. That's a great winter lunch with a side of soup. I'll also serve it chunked over a fresh green salad with a vinaigrette dressing - or added to a cold pasta salad dish. I do tend to over can as well, and usually end up giving some away to make room for the incoming season. I'll probably put up about 50-60 1/2 pints of coho this year as well, which is more than I usually do total, but the sockeye were too easy this year. I used to can pints, but found I ate much less of it because I couldn't easily down a pint as a snack and didn't want to waste it. Typing this up inspired me to pop another jar for a bedtime snack :chuckle: |
| 92xj:
Shipped cost? You know…like old times sake. |
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