Post by: TeacherMan on August 08, 2024, 01:28:28 PM
This year I didn’t have the time to put on the smoke, just did skinless fillets and added fresh jalapeños, olive oil and garlic. I didn’t pack my jars as tight either. I definitely noticed once it came out of the pressure cooker. I’ve yet to open a jar but it’s looking pretty epic.
Anybody else can trout or other freshwater fish? Recipes?
Post by: Twispriver on August 08, 2024, 01:56:31 PM
I think it's important to make sure that the fish isn't even a little muddy tasting, especially in the later part of the season because the pressure cooker really brings that out.
Post by: NorseNW on August 08, 2024, 08:22:29 PM
Post by: GASoline71 on September 13, 2024, 11:58:15 AM
Gary
Post by: finnman on October 11, 2024, 10:50:04 PM
I use my mom’s brine recipe, then I smoke them, then my wife cans them in pint jars. It turns out amazing. With a good brine I do not need to add any other ingredients. It turns out just like the best smoked
Fish you ever had but moist….not dried out.
Post by: TeacherMan on October 12, 2024, 10:12:41 AM
Other thing I had happen this year is my jalapeños did not mellow out from canning. Normally when I take the seeds out and wash them they are pretty mild once canned. Not this year 😂🔥
Hoping to get 20-30 more pan sized ones smoked up and canned still…
Post by: jrebel on October 12, 2024, 10:31:16 AM
Post by: finnman on October 12, 2024, 01:40:35 PM
After smoking the fish for 1.5-2 hours, I let them cool a bit, then we peel all the skin off before canning.
This does two things, makes a more edible looking presentation for those not used to eating trout and also makes it easier to eat not worrying about the skin being on.
My BIL likes the skin……he is odd. I only like the skin if it’s pan fried crispy.
Yes I do agree that the smoking portion of this process is a must. If you do not add any ingredients at all, you need to brine and smoke and then can.
Post by: HarboritE on December 07, 2024, 04:44:04 PM
Post by: finnman on December 28, 2024, 10:34:41 PM
Post by: DeerThug on December 29, 2024, 11:22:58 AM
Post by: CoryTDF on December 30, 2024, 11:15:26 AM
Post by: HarboritE on December 30, 2024, 11:02:28 PM
Post by: zwickeyman on December 31, 2024, 05:30:48 AM
Post by: Bullkllr on December 31, 2024, 07:05:12 AM
Post by: finnman on March 12, 2025, 07:47:51 PM
Post by: HarboritE on March 15, 2025, 05:29:02 PM
Post by: zwickeyman on March 15, 2025, 06:38:02 PM
He said his trick is he adds italian dressing
Post by: DeerThug on March 15, 2025, 07:11:20 PM
Pressure for 90 minutes and the recommended pressure.
Post by: HarboritE on March 16, 2025, 02:43:06 PM
Post by: finnman on March 16, 2025, 09:57:01 PM
Everything’s no we have canned has turned out great.
A canner of s not like a smoker. You can run a risk of dryness while smoking. Bt with canning it seems to all be on an even keel.
Post by: NorseNW on March 18, 2025, 05:08:13 AM
Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
Post by: 206 on March 18, 2025, 07:32:38 AM
Post by: TeacherMan on March 18, 2025, 07:58:21 AM
Do you guys leave the bones in on trout when canning??
I put in fillets and the bones are dissolved in the process of canning. Salmon bones disappear at 15lbs for 90 min as well.
Post by: zwickeyman on March 18, 2025, 10:16:45 AM
Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
He mentioned Italian and also Ranch dressing. You dont really taste the dressing just some flavor. Ill ask him though
Post by: zwickeyman on March 18, 2025, 10:20:29 AM
Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
He mentioned Italian and also Ranch dressing. You dont really taste the dressing just some flavor. Ill ask him though
I was wrong about the Ranch
He said about 3 table spoons of Catalina Italian
Post by: zwickeyman on March 18, 2025, 10:21:51 AM
Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
He mentioned Italian and also Ranch dressing. You dont really taste the dressing just some flavor. Ill ask him though
I was wrong about the Ranch
He said about 3 table spoons of Catalina Italian
My bad 3 tablespoons on Catalina French dressing
Post by: HarboritE on March 20, 2025, 03:30:40 PM
Post by: syoungs on March 20, 2025, 04:52:10 PM
Post by: HarboritE on March 23, 2025, 02:44:40 PM