Canned Salmon Recipes?

[IBspoiled]

Wife here again 
I browse the site since husband is off chasing bulls.  Anyway, I was wondering if any of you would have a great recipe for canned salmon or pickled salmon?  I was given salmon and tuna today for canning and I get to keep half the fish for my trouble of canning it for them.     I have done tuna before, but never salmon.  Should I smoke it a bit first and then can it or pickle it or any other ideas or recipes floating around out there?  Thanks all.   

[Hunterman]

First off,, what kind of salmon is it?? King,Silver,  or     If its a king,, put some smoke to it ( brine and the whole ball of wax) maybe for about an hour or so, then can it.. You cam pickle some of the smoke also..If your just going to straight can it, put some onion powder, rosemarry, garlic, and some wine 

Try those out..

Hunterman(Tony)

[ICEMAN]

We just drizzle a tiny bit of liquid smoke, a pinch of salt and a few drops of olive oil into the jar after the salmon is packed inside, turns out great.

Another trick is to smoke it in the smoker first, then place large chunks in jars and can with just a few drops of olive oil on top.

Both are yum.

[IBspoiled]

They say chinook on the packages.  They were all caught in August and September so they are fresh.  I know my husband uses a dry brine when smoking salmon so I could do that and then can them.  I was really hoping for a pickling recipe too, for some variety.  If I smoke them, should I remove the skin before canning?  I've canned tuna before and almost everything else, but we have never been blessed with so much salmon at one time.  I just want it to turn out delicious!  Thanks for the replys so far.

[ICEMAN]

Smoke it with the skin on, then remove the skin prior to canning...  We like to cut the salmon into uniform thickness pieces when smoking so they retain the same moisture content during the smoke. Not too big, not too small...

[NRA4LIFE]

Pickled salmon (fillet and skin the fish first)

-          4 pounds of herring, cut into bite-sized pieces
-          7 cups water
-          1 cup course salt
-          white vinegar
-          2 ½ cups sugar
-          1 cup dry White Wine
-          1 large onion, thinly sliced
-          ¼ cup pickling spices
-          1 gallon jar

Fill gallon jar with 7 cups water and 1 cup course salt, stir contents until dissolved.
Add cut-up herring to jar and refrigerate for 48 hours.
Drain and empty jar and rinse herring well.
Return fish to empty jar and cover with white vinegar, refrigerate for 24 hours.
Remove the fish from jar, but save the vinegar.
Boil 4 cups of the vinegar for 2 minutes, remove from heat and add 2 ½ cups of sugar.
Stir until dissolved and let cool.
Add ¼ cup of pickling spices and 1 cup of White Wine.
Layer fish in a jar, alternating with thin slices of onion.
Completely cover with liquid.
Let stand in refrigerator for 3 weeks.

This is the way I make canned salmon.  Soak in a salt brine for 15-20 minutes and then rinse and drain well.  I then smoke them for only an hour or so with a good amount of smoke.  Remove from smoker and the skin should peel right off.  I then slice off as much of the brownish gray matter that was left from the skin side.  Cut into chunks and pack into hot, sterilized jars leaving 1/2-3/4" headspace.  Most should have enough oil/moisture in it so I don't add any liquid at this point (but some olive oil would be good I bet).  I pressure can them (11 lbs, 90 minutes if I recall).

[quadrafire]

Hey NRA
every try that pickled recipe on carp? If you do let me know how it is.

[IBspoiled]

Thanks I have a batch of salmon in a salt/brown sugar brine now and will smoke it for a little while and remove the skin and then can it. 

So will that pickle recipe work with salmon?  I am assuming so, since you posted it.  How long will it stay in the fridge like that?  Or should I can it after pickling?

 

[NRA4LIFE]

No, but I've tried it on probably 6 or 7 different kinds of fish and it has always turned out great.  Carp is really oily, but then again so is salmon.  I don't see why it wouldn't work.  One nice thing is that this recipe pretty much dissolves the bones over time so that might be a real bonus for carp.

One of my favorite fish to use is Northerns.  I know you got a few of them over there.  We used to catch them in WI by the barrels full.

[NRA4LIFE]

Yes, I've tried it on salmon from Lake Michigan, but from the salt/rivers should be OK.  Don't can this as the fish will pretty much dissolve in the process.  I've kept fish in this brine for many months in the fridge.

[IBspoiled]

Thanks, I'll give it a try.   

[IBspoiled]

3 batches of tuna and 1 batch of smoked canned salmon done today.  I added a garlic clove and a piece of jalapeno pepper to the salmon before canning.  The guy said he liked it that way.  I hope it turns out for him.  I have lots more to do tomorrow and the next day.  Thanks again for all the help.   

[ICEMAN]

No problem, thanks for starting the thread!

[BigD]

We generally only can sockeye, and add 1/8 tps salt to the half pint jars, little more to the pints, I never add oil. Have tried adding garlic and pepers but it seems to rob the flavor of the fish. When we do kings, silvers and steelhead I will put the fillets in the smoker for about an 1-2 hours with the skin on just remove it before packing the jars. We don't brine before putting them in the smoker.