Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Mossy on July 24, 2011, 07:16:03 PM

Title: Some Canned Goods
Post by: Mossy on July 24, 2011, 07:16:03 PM: 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.
Title: Re: Some Canned Goods
Post by: Huntbear on July 24, 2011, 07:29:17 PM: Looks delicious.. when is dinner? Lunch? snack time???? :drool: :drool:
Title: Re: Some Canned Goods
Post by: quadrafire on July 24, 2011, 07:36:24 PM: Dang Mossy-----You-da-man!!!

Mind sharing the recipes
Title: Re: Some Canned Goods
Post by: Skyvalhunter on July 24, 2011, 07:38:48 PM: 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. :chuckle:
Title: Re: Some Canned Goods
Post by: Jason on July 24, 2011, 07:40:51 PM: Looks great Mossy!
Title: Re: Some Canned Goods
Post by: Mossy on July 24, 2011, 08:50:27 PM: Quote from: quadrafire on July 24, 2011, 07:36:24 PM
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.
Title: Re: Some Canned Goods
Post by: turkey buster on July 24, 2011, 08:56:39 PM: great job mossy that looks delicious :tup: :drool:
Title: Re: Some Canned Goods
Post by: piledup on July 24, 2011, 09:19:53 PM: That looks really good right now :drool:
Title: Re: Some Canned Goods
Post by: duramax on July 25, 2011, 05:54:15 AM: 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.
Title: Re: Some Canned Goods
Post by: huntlakewood on July 25, 2011, 06:02:20 AM: Glad to see your still at it mossy
Title: Re: Some Canned Goods
Post by: Mossy on July 25, 2011, 01:11:59 PM: Quote from: duramax on July 25, 2011, 05:54:15 AM
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.
Title: Re: Some Canned Goods
Post by: NRA4LIFE on July 25, 2011, 04:40:13 PM: 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.
Title: Re: Some Canned Goods
Post by: sled on July 25, 2011, 06:44:18 PM: Looks good! I tried some rainbows like that but had some trouble with the jars sealing. I just ate those first :chuckle:
Title: Re: Some Canned Goods
Post by: Mossy on July 30, 2011, 12:36:31 AM: 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.
Title: Re: Some Canned Goods
Post by: wsucowboy on July 30, 2011, 12:50:20 AM: Look's pretty dang good :tup: