Post by: mossyhead on January 16, 2013, 09:18:16 PM
Post by: ICEMAN on January 16, 2013, 09:20:40 PM
Post by: sled on January 16, 2013, 09:30:13 PM
How long and at what pressure? Sounds good.:yeah:
Post by: Button Nubbs on January 16, 2013, 09:34:04 PM
Post by: ICEMAN on January 16, 2013, 09:38:57 PM
Post by: mossyhead on January 16, 2013, 09:42:14 PM
Post by: huntnphool on January 16, 2013, 09:43:38 PM
Post by: Smokepole on January 16, 2013, 09:51:57 PM
Post by: mossyhead on January 16, 2013, 09:54:57 PM
Post by: lokidog on January 16, 2013, 09:56:18 PM
I don't do humpies but I smoke and can my salmon, try adding a few jalapeno or habanero slices into the jars. I use 1/2 pint jars and each batch is in the scanner for 45 mins.
I don't get the people that dis on humpies, especially out of the salt. They are darn tasty, grilled, smoked, canned, jerked, whatever. And, they are a heck of a lot easier to catch (for me anyways) and more plentiful than most of the salmon in the sound.
Post by: Kc_Kracker on January 16, 2013, 09:57:49 PM
BUT.. care of the fish IS A MUST..
for us, its:
1-salt water only
2-must be cleaned immediately (no that doesn't mean at the launch)
3-packed well with ice immediately, if we forget ice then we toss them back
and they are great table OR GRILL fare, but let them sit in the sun, warm water, nasty cooler, and they are ....well.... nasty slime rockets that will cook grill or cann the same..
in 2005 we canned 30 jars
in 2007 we canned 50 jars
in 2009 we canned 80 jars
in 2011 we canned 50 jars
so ya, :chuckle:
Post by: Kc_Kracker on January 16, 2013, 09:58:47 PM
Post by: sirmissalot on January 16, 2013, 10:22:10 PM
Post by: lokidog on January 16, 2013, 10:32:52 PM
I used to always just let pinks go, but 2011 was so fricken thick with them we finally started keeping them and just giving them away, I read an article that suggested doing so. I don't mind pinks smoked, and I'm sure canned is ok, but when there is chinook in the freezer I know which one I'm going to choose.
I would too but can't seem to catch them as well.
Post by: 206 on January 17, 2013, 07:30:44 AM
I can at 15 pounds for 60 agonizing minutes.
Post by: Button Nubbs on January 17, 2013, 08:55:28 AM
I don't do humpies but I smoke and can my salmon, try adding a few jalapeno or habanero slices into the jars. I use 1/2 pint jars and each batch is in the scanner for 45 mins.
I don't get the people that dis on humpies, especially out of the salt. They are darn tasty, grilled, smoked, canned, jerked, whatever. And, they are a heck of a lot easier to catch (for me anyways) and more plentiful than most of the salmon in the sound.
Most of my humpies come from the rivers, I will bonk them for the eggs and give them away. I pretty much have access to an endles supply of coho king and steelhead. I don't eat fish much unless its fresh or smoked. Maybe I'm a snob?
Post by: lokidog on January 17, 2013, 09:00:43 AM
I don't do humpies but I smoke and can my salmon, try adding a few jalapeno or habanero slices into the jars. I use 1/2 pint jars and each batch is in the scanner for 45 mins.
I don't get the people that dis on humpies, especially out of the salt. They are darn tasty, grilled, smoked, canned, jerked, whatever. And, they are a heck of a lot easier to catch (for me anyways) and more plentiful than most of the salmon in the sound.
Most of my humpies come from the rivers, I will bonk them for the eggs and give them away. I pretty much have access to an endles supply of coho king and steelhead. I don't eat fish much unless its fresh or smoked. Maybe I'm a snob?
Wish I had that problem.... :(
Post by: Kc_Kracker on January 17, 2013, 09:08:03 AM
Post by: NRA4LIFE on January 17, 2013, 09:13:08 AM
Post by: Kc_Kracker on January 17, 2013, 09:24:34 AM
Post by: Smokepole on January 17, 2013, 09:29:37 AM
Post by: NRA4LIFE on January 17, 2013, 09:34:13 AM
Post by: Button Nubbs on January 17, 2013, 11:31:30 AM
I don't do humpies but I smoke and can my salmon, try adding a few jalapeno or habanero slices into the jars. I use 1/2 pint jars and each batch is in the scanner for 45 mins.
I don't get the people that dis on humpies, especially out of the salt. They are darn tasty, grilled, smoked, canned, jerked, whatever. And, they are a heck of a lot easier to catch (for me anyways) and more plentiful than most of the salmon in the sound.
Most of my humpies come from the rivers, I will bonk them for the eggs and give them away. I pretty much have access to an endles supply of coho king and steelhead. I don't eat fish much unless its fresh or smoked. Maybe I'm a snob?
Wish I had that problem.... :(
My bff :chuckle: is sideplaning king and rarely eats fish so when I run out of my supply I go raid his freezer which ends up usually as a huge batch of smoked canned salmon once a year.
Post by: jimmyt on January 17, 2013, 10:42:22 PM
Post by: 206 on January 18, 2013, 07:36:54 AM
Everything I have been taught and read states pressure canning meat and fish needs to 10lbs for 100 minutes you may want to research botulism in canning before do any less
Is that for half pints or pints? Fish and meat take the same time? I've only focused on fish, but have considered red meat.
Post by: doyourtime89 on January 18, 2013, 08:41:34 AM
Post by: 206 on January 18, 2013, 09:05:53 AM
http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1358527917&sr=8-1&keywords=canner+pressure (http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1358527917&sr=8-1&keywords=canner+pressure)
I added a olive oil to them Ho's due to their lack of oil, but never added anything to kings or tuna. Tried the jalopeno thing and wasn't impressed. I do like a 45 minute smoke for salmon. I make "tuna" fish sandwiches out of almost all of it and it is very good.
When you do open a can, the jar will be 1/4 full of oil and 3/4 of dry fish. Mash all the fish and oil in a bowl and the fish just soaks it up. It's all good.
Overall it's fairly easy and definately worth the time.
I hope humpies don't hit wigglers next fall.
Post by: swinters on February 01, 2013, 08:11:33 AM
Post by: Becky on February 01, 2013, 09:02:25 AM
We're not fish snobs by any means though and do eat pinks from the river lol. Seems like canning is a great idea to start doing. The majority of the time they get smoked, or grilled in a big fish cookout feeding others who really don't know the difference in their salmon. :dunno:
Post by: Boss .300 winmag on February 01, 2013, 09:28:12 AM
We like to smoke it in the smoker, then pack a jar full....great way to save snacks for hunting camp...
Iceman,
Do you can it then after smoking?
Post by: TheHunt on February 01, 2013, 11:06:45 AM
I bleed out immedately and put on stringer. Get my four hens and get the heck out...
I plan on just taking the meat and try that smoked and give it all away. Heck, I just gave way about 20 lbs of smoked salmon/steelhead just to get rid of it.
As long as it is not wasted I am OK with how ever you get rid of what you catch and bring home.
Post by: WDFW Hates ME!!! on February 01, 2013, 04:52:02 PM
I can alot of fish and the white vinegar trick is the the best thing ever. Haven't lost a seal yet.
Post by: ICEMAN on February 01, 2013, 07:23:15 PM
We like to smoke it in the smoker, then pack a jar full....great way to save snacks for hunting camp...
Iceman,
Do you can it then after smoking?
Yep, my dad does both ways, some straight to the jar uncooked, add a few drops oil and smoke flavor, the other we smoke first, then break into sections and can it up. This is drier and darker looking. The raw is more orange and moist. Both are awesome.
Post by: doyourtime89 on February 02, 2013, 03:08:48 PM
Post by: 206 on February 02, 2013, 05:29:43 PM
Put a few inches of water in it, secure lid and set on high. You need to run steam out for about 7-10 minutes before putting the weight on.
Once the gauge hits the pounds you want, turn heat down medium and keep watching the gauge. Eventually my stove is all the way down to warm and holding at 15 pounds. The timing of turning the heat down will be different with a load of fish - I would think.
Don't walk away and leave it.
When done, just turn the heat off and leave it till the pop-up goes down.
I cheat the last couple of pounds releasing by pushing the side of the weight to the side.
One of last years coho fits in about 8 half pints.
I did the dry run once, and then went for it with good results.
I brine and smoke for only 45 minutes to an hour. Then the skin pulls right off the meat. I think 3 hours will give way too much smoke flavor.
Post by: doyourtime89 on February 21, 2013, 04:26:48 PM
Post by: kisfish on February 21, 2013, 04:37:33 PM
Post by: WDFW Hates ME!!! on February 21, 2013, 08:11:04 PM
I use half pint jars and pint jars. I can in half pints when i want something just for me, if it is for the family i use pints.
Post by: doyourtime89 on February 28, 2013, 03:49:09 PM
Post by: Smossy on February 28, 2013, 04:02:35 PM
For years I was throwing humpies back until I tried canning them but now all of my limits are kept. The process starts while still in the boat. First off make sure the fish are bled instantly and put on ice. Before returning to the dock I grab a bucket of fresh salt water from a ways offshore. Next fillet the fish and then skin the fillets. Dip each skinned fillet in the salt water and put in a large ziplock. I fill up gallon size bags and then put in the freezer. When I have three full bags it is time to can. I fill wide mouth pints with one and a half teaspoons of vegetable oil , a dash of salt and one half of a teaspoon of black pepper. Next I add the cubed up fish until it is one inch from the rim. Wipe off the tops, add the lids and rings and place in the pressure cooker. This is the next best thing to home canned tuna. In fact people I know have mistaken it for such. Enjoy!!!!!!Is this something you could stick into boiling water to seal the lids? Im not to knowledgeable about canning and I dont own a pressure cooker. But its something Id absolutely love to start doing.
Post by: Goldeneye on February 28, 2013, 04:06:02 PM
Post by: Smossy on February 28, 2013, 04:08:13 PM
What you are describing is a hot bath. Works great for things like pickles or Jam. If it's meat it definitely needs to be under pressure. Otherwise you risk botulism etc.. Not good...Ahh ok, thanks for that. Doesnt sound good lol. Glad I found that out before I attempted it thinking I knew what I was doing.
Post by: sirmissalot on February 28, 2013, 04:34:06 PM
we do alot of "squaw candy" aka jerky with humpies, a great use for them :tup:
Humpy squaw candy? :puke: :chuckle:
Post by: doyourtime89 on March 01, 2013, 08:41:59 PM
Post by: WDFW Hates ME!!! on March 01, 2013, 08:58:33 PM
Post by: 206 on April 13, 2013, 06:51:55 PM
I did my first batch of canning salmon today. I did 10-1/2 pints and 1 pint with coho I fillet and cut up. I also did 2 pints of whole cut up silvers (trout size from Riffe Lake). Every jar I added different ingredients so I can see what I like and then focus on those ingredients and move on from there trying to get the flavors down that I really like.
I was just snacking on some smoked fish and thought about this post. So waddya think about canned salmon and which was everybody's favorite?
Post by: RifleRidge on April 13, 2013, 07:12:27 PM
Post by: Goldeneye on April 13, 2013, 07:22:46 PM
:hello:, What exactly are humpies?... :dunno: :dunno:
Pink Salmon
Post by: 3nails on April 13, 2013, 07:28:55 PM
:hello:, What exactly are humpies?... :dunno: :dunno:The salmon version of a hippie. Soft stinky nasty things. :chuckle:
Post by: elk247 on April 13, 2013, 07:46:14 PM
:yeah: can't wait to try it this year. If you have a can't miss recipe, post it up please.I did my first batch of canning salmon today. I did 10-1/2 pints and 1 pint with coho I fillet and cut up. I also did 2 pints of whole cut up silvers (trout size from Riffe Lake). Every jar I added different ingredients so I can see what I like and then focus on those ingredients and move on from there trying to get the flavors down that I really like.
I was just snacking on some smoked fish and thought about this post. So waddya think about canned salmon and which was everybody's favorite?
Post by: Dbax129 on April 17, 2013, 07:20:56 PM
Post by: Whitpirate on April 27, 2013, 02:41:04 PM