We ran about 5 cases a few weeks ago so thought I would give a brief description of how it's done for those who have never tried it.
1. Clean all of you equipment that you will be using.
2. Prepare your fish. We fillet and skin ours. I can't stress the fact enough that you need top quality fish. We are doing Sockeye and Steelhead on this run.
3. Lay out the jars.
4. Pack jars, leave a litle head space for expansion, add 1/8 tsp canning salt.
5. Heat lids , don't boil.
6. Wipe top edge of jars, place lids and screw on rings, I snug the rings and the back them off a touch. Don't eave them tight.
7. Fill the canner, we can put 24 1/2 pint jars in our canner. Add 3 quarts of water to the canner.
8. Turn on the heat. Vent the air out of the canner via the vent.
9. Once the air is vented install the pressure weight device. I think that's what it's called.
10. Run pressure up to 12-13 psi. We are at 2500' elevation, sea level would be 11 psi
11. Hold 12-13 psi for 140 minutes. Keep an eye on the pressure don't blow up you canner.
12. we put the Steelhead in the smoker at this time. We don't smoke the Sockeye.
13. Take a break and have a drink you desirve it.
14. After time is up let the canner cool and de-pressurize. Remove the jars.
15. Place jars on a towel on the counter. During steps 14 and 15 you should hear the lids pop and seal.
16. Remove the fish from the smoker.
17. Repeat the process with the smoked fish.
18. One more look at that nice sockeye.
20. If you plan on canning follow the canning directions that come with your canner.
21. Enjoy
