Some Canned Goods

[Mossy]

Had a busy couple days.  Canned lots of Kokanee and a decent batch of a hot pepper ring mixture.  Smoked the kokanee for about half an hour just enough for the taste and to take the skins off.  Gonna be some good meals this year.

[Huntbear]

Looks delicious..   when is dinner?  Lunch?  snack time?   

[quadrafire]

Dang Mossy-----You-da-man!!!

Mind sharing the recipes

[Skyvalhunter]

Looks like some tasty good you have there. If you want some to sample and test it for how it tastes I pm me and I will send you my address.

[Jason]

Looks great Mossy!

[Mossy]

Dang Mossy-----You-da-man!!!

Mind sharing the recipes

The kokanee is a simple brine of water and canning salt for an hour.  The rest is up to you as far as taste.  100 minutes at 11lbs is normal for our sea level on fish in the pressure canner/cooker.  Added nothing but a few jalapeno slices in a few jars.  Plenty of juices and water in the fish.  If you want some specifics, let me know

The peppers were jalapenos, hungarian wax and fresnos(little more kick than jalapenos).  Sliced up, took some seeds out, few veins and hot packed them.  Liquid is 2 cups water, 6 cups white vinegar and some garlic thrown in during boil before ladeling in jar.  Then of course, hot packing in your canner.  Gonna wait a few to get the heat to mix.

[turkey buster]

great job mossy that looks delicious

[piledup]

That looks really good right now

[duramax]

Mossy,
That looks tasty! I have the same smoker did you cold smoke the fish for canning? If so what temp did you use? Just curious since I want to learn to can this year and have heard to cold smoke before canning.

[huntlakewood]

Glad to see your still at it mossy

[Mossy]

Mossy,
That looks tasty! I have the same smoker did you cold smoke the fish for canning? If so what temp did you use? Just curious since I want to learn to can this year and have heard to cold smoke before canning.

Smoked 30 minutes at 90 degrees or so. 

[NRA4LIFE]

Dang that looks good.  I do my salmon nearly exactly as you described.  Brine, smoke a bit, skin and can.  A little sprig of fresh dill in there is good too.  I like the hot pepper idea, will have to try next month.

[sled]

  Looks good!  I tried some rainbows like that but had some trouble with the jars sealing.  I just ate those first

[Mossy]

Ate a jar tonight.  Gotta say pretty dang good.  Did not label the ones with the jalapenos, was hoping for one but didn't get it.  If you like salty fish, you might wanna add 1/2tsp of salt on top of fish before pressure canning.  My take is you can always add it when it's served though.
Next time I'm going to do some mustard and hot sauce.

[wsucowboy]

Look's pretty dang good