Canning?

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How bout it, has it been done on here (a canning thread) :?: Well then leave it to someone who actually loves the stuff (eating) :smilep to start one then :shock: :lol:

Question is for all you who can out there: Can you get quart-size salmon cans :?: :| Was gonna try a search on the web, but thought I'd throw the question out on the pub, since your all so kind thoughtful and helpful around here :thup :idea

Well this see where this thread goes. I looked for one but could not find...
 
What... no help yet :xseek .... waaa :cry hey, I still can 't :lol: find a thing on the web for them hugeassed quart-size salmon cans :disgust errrrrr ... irritatin :amgry

Don't make me throw a BF (bichfit) :lol: somebody get to anserin here ... :disgust
 
Geeyah :xseek I mustbe stupidersumpin :crook :lol: Hey old Mike, that was kewl stuff, and thnx a bunch ol bud :thup :beer :mrgreen: :cigar now ya got me droolin over that electric can sealer :smilep I want one I want one :cry :disgust

Jars are great to bro... it's just cans are what I like to take out on snowmachine, or skiis or boat :wink: or ship out to poor hungry family in the southeast :) :lol:
 
dogon dory":2v2g0jej said:
All the folks that I work with that come from the villages use jars for cannin salmon.

You just cannin fresh salmon or smoked?
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arg :o fer now, just them tiny PW Sound silvers mostly, and I likem better than them huge silvers ya get out of Seward; smaller meat texture :smilep and easyer to handle.
In years past I have put some smoke to em' then canned---that's always the way I like best---but this time-round; all we have time for is good old plain canned salmon... man, sometimes nutin's better than a can of that and a good WalaWala Sweet Onions :smilep :smilep :smilep

Remember now... I'm the canman with a 40-foot one sittin in the other driveway... cans are my thing :star :teeth
 
I can relate to wife: after years of taking salmon (or buts') into boat or box-on-boat, now all I find necessary is a stringer (for me, piece of rope) over the gunnel and through the gills ro keep them guys from messin up the clean cockpit :idea you probythoughtathat but, it's a great step for me anyway :) then I gut them whillle still on stringer, put the bodies into bodybags :shock: :lol: (salmon bags I found on the web in great quantity) it's worked like magic at keeping cooler and boat totally slime-free :thup I tend towards the "neat freak" when it comes to bein on a tiny boat for so many days-on-end :|
 
SO far just one encounter with seal :? i saw him eyeballin them, and younked-em-in boat. In several years just one encounter. Gotta watch them seals :shock:
 
Redfox,
I have canned a few salmon over the years. I have never used the larger jars or cans for fish. Every source I have read about canning fish advises against large sizes due to the difficulty of getting the entire contents to a safe temp. A home canner takes a long time to raise the internal temp of a large jar of fish. Most home canners will use 10 psi for 100 minutes for small jars (1/2 pint). Better safe than sorry. Very few survive a meeting with botulism.
 
Redfox
Frontier Paper in town (272-4000) sells the "body bags" - aka fish sleeves - aka food grade plastic bags in boxes of 1500. I bought a lifetime supply about 10 years ago & have yet to use a quarter of them.
 
Great info :thup thanx much. I too use "body bags" :teeth keeps the cooler clean and slim-free to :smileo I had to find them online though,,, tried this one-horse-town with no luck at all a few years ago :disgust

As for the cans.... I love them big ones (though I never used them till now) saves tons of time, and my experience with canning has left me with stuff getting overdone rather than underdone.

If I ever use-up my salmon bags aka "body bags" :lol: I'd use your source mentioned... shipping them large boxes is so damn spendy :cry

Just got back from Great Injun Grocery Store (10 days :!: ) got to get to cannin now :smilep ever try rocksalt on your glacier ice :!: :idea: you can freeze stuff in your cooler like that :thup
 
RedFox,

I too have used rock salt on the ice in the cooler for the same purpose.

Lloyds: If you have your fish well sealed (like in food saver packs), all you need to do is put in a layer of ice, sprinkle rock salt on it, put in a layer of fish, repeat - eg. ice, salt,fish, ice, salt fish. Just like making ice cream, the salt lowers the melting point of the ice to below freezing temps.

When I'm out at Neah Bay or Sekiu, I take the vacuum packer with, package the fish up and use this trick. By the time I get home (about a 5 hour drive), the fish are partially frozen. I quickly rinse off the salt and toss the bags in the freezer. The downsides of this method are: 1) the fish have to be well sealed or you can get very salty fish and 2) the salt needs to be rinsed off the bags or you get salt all over the inside of the freezer. Vacuum packing takes care of 1 and a good, quick rinse takes care of 2. If you are spending several days prior to getting your catch to the freezer, it's particularly useful.

Roger on the SeaDNA
 
lloyds":q52565a3 said:
Redfox: Tell us more about the rocksalt.
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Roger covered it well :thup I been havin the hardest time even keeping up with email, let alone this site :cry I miss it :sad

The way I do it is- use them super-sized salmon bags with enough length to tip upward to keep water out while submersed in that freezing brine from all the glacier ice and salt. When home, I put them up in various ways. Them vacuum bags are spendy items :| no way could I take our vacuum sealer----weighs like 80 pounds :xseek

Met a C-Dory person in the sound that taught me the rock-salt trick about a month ago. He showed me a totally-frozen gallon jug of milk in his cooler by this method. I was amazed :xseek and put it to work right away :thup It all takes off a lot of stresin-out over possible salmon spoilage, you know... always having to head home early cuz of your catch :? :x
 
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