Canning Kokes
- Thread starter SuperD
- Start date
Help Support Kokanee Fishing Forums:
Kokanee Wizard
Active member
- Joined
- Dec 15, 2008
- Messages
- 30
I had the same thing happen to me, but when I told them it took all day they said they'd just let me do it.
Steve079
Active member
It's a lot of work, but it's spread out pretty nice. It's all prep, wait, prep, wait. Like they say, many hands make light work.
What I think would be cool, is to taste all the different results. Once you had enough people that had the method down, everybody could can, and then swap batches. That would really cut the learning curve.
What I think would be cool, is to taste all the different results. Once you had enough people that had the method down, everybody could can, and then swap batches. That would really cut the learning curve.
Cariboospeed
CANADA Kokanee Forum Moderator
- Joined
- Jun 4, 2009
- Messages
- 75
Like any other hobby, you do it because you enjoy it. A buddy and I just got back from the lake with our limits (5 each) at 10pm. Got them all cleaned, and split, and a bunch more thawed, and all soaking in brine tonight. I'll get them in the smoker tomorrow, and canned tomorrow night.
Somewhere in there gotta mow the lawn...
And ya that's a good idea Steve. Even if ya mailed off a single pint jar, and the recipe, it would be interesting.
Somewhere in there gotta mow the lawn...
And ya that's a good idea Steve. Even if ya mailed off a single pint jar, and the recipe, it would be interesting.
I thought I'd post my fish canning recipe to add something to the thread.
Don’s Fish Canning Recipe
16-Large Mouth Pint Jars, Lids and Rings
8 to 10-lbs Fish Filets or Skinned and Chopped Fish, Bone In
2-Tbs Bottled Water Per Pint
1/8-tsp. Canning Salt (Do not over salt)
½-tsp Lemon Pepper
Pinch Dill
Pinch Garlic Powder
1-Tbs Catalina Dressing
1-Yellow Chili Pepper
3-Quarts Hot Water
1-Tbs. Vinegar (Add to water bath)
Wash up to 16 jars and rings and new lids. Place on clean towel.
Add bottom rack to pressure cooker with 3 quarts hot water.
Add 1-tablespoon vinegar to cooker to prevent jar staining.
Add water, salt, lemon pepper, dill, garlic, and Catalina to jars and mix.
Defrost fish and cut up with kitchen shears in 2” pieces.
Loosely pack fish in jars to one inch of lid to allow seasoning to move.
Add one yellow chili pepper.
Center lids and place rings on bottles, firmly finger tight.
First row of bottles must be placed on a rack in the pressure cooker.
2nd row of bottles should be offset from first row for even heating.
Secure pressure cooker lid with out pressure valve weight.
When steam is flowing freely from pressure valve add weight.
The above step will allow pop up pressure valve to rise and lock
Bring Pressure Cooker to 13 Pounds And Maintain Constant 13 Pound Pressure For 100 Minutes. Cooker Must Be Checked Every Few Minutes, As The Pressure Will Change With Interior Bottle Heat.
Total canning times will vary with amounts and experience.
Allow: 30 Minutes Thaw Time For Fish
30 Minutes Bottling Time
30 Minutes To Pressure Up Canner
100 Minutes Cooking Time
60 Minutes Cool Down Time (Do Not Open Lid Or
Disturb Canner Valves During Cool Down Period.)
8 Hrs. For 2 Batches
Don’s Fish Canning Recipe
16-Large Mouth Pint Jars, Lids and Rings
8 to 10-lbs Fish Filets or Skinned and Chopped Fish, Bone In
2-Tbs Bottled Water Per Pint
1/8-tsp. Canning Salt (Do not over salt)
½-tsp Lemon Pepper
Pinch Dill
Pinch Garlic Powder
1-Tbs Catalina Dressing
1-Yellow Chili Pepper
3-Quarts Hot Water
1-Tbs. Vinegar (Add to water bath)
Wash up to 16 jars and rings and new lids. Place on clean towel.
Add bottom rack to pressure cooker with 3 quarts hot water.
Add 1-tablespoon vinegar to cooker to prevent jar staining.
Add water, salt, lemon pepper, dill, garlic, and Catalina to jars and mix.
Defrost fish and cut up with kitchen shears in 2” pieces.
Loosely pack fish in jars to one inch of lid to allow seasoning to move.
Add one yellow chili pepper.
Center lids and place rings on bottles, firmly finger tight.
First row of bottles must be placed on a rack in the pressure cooker.
2nd row of bottles should be offset from first row for even heating.
Secure pressure cooker lid with out pressure valve weight.
When steam is flowing freely from pressure valve add weight.
The above step will allow pop up pressure valve to rise and lock
Bring Pressure Cooker to 13 Pounds And Maintain Constant 13 Pound Pressure For 100 Minutes. Cooker Must Be Checked Every Few Minutes, As The Pressure Will Change With Interior Bottle Heat.
Total canning times will vary with amounts and experience.
Allow: 30 Minutes Thaw Time For Fish
30 Minutes Bottling Time
30 Minutes To Pressure Up Canner
100 Minutes Cooking Time
60 Minutes Cool Down Time (Do Not Open Lid Or
Disturb Canner Valves During Cool Down Period.)
8 Hrs. For 2 Batches
Steve079
Active member
thanks for posting the details of your recipe, somehow I missed that you don't smoke your fish first. I'm going to try a batch your way, and see how it turns out. I did some trout, the first time I tried canning without smoking first, and really liked it.
onlychild
Kokanee Creek Tackle
Dave try this I run two cookers that hold 14 pints ea.(stacked) skin fillets and cube about 1in. squares dont worrie about the bones they disolve pace as much fish in a jar as you can I use the bottom of a plastic cup to smash it in leave about 1in. from the top for the other ingredientis now I buy onions the same size as the jar mouth one slice of onion 1/4" thick 1/2teaspoon ground garlic ( PRE-GROUND IN THE BOTTLE) a good shaking of JONNIES SEASONING SALT a good shake of (HOT SHOT) ground pepper mix 5 slices of canned jalapeno not fresh more heat in the canned and better flavor two tlbs. V-8 hot and spicy make sure rim of jar is clean for a good seal place lids in boiling h2o just a couple min.then put on jar with rings place in cooker if you live in an area with hard water put about 2 cups of vinegar in the water all this does is keeps your jars from turning foggy fill canner with water until at level of top jar seal lid and cook at 15lbs. (350appx) depends on you canner for 1hr. 45min. after cooking LET SET AND COOL once canner has cooled enough open lid and remove jars with canning thongs they will still be boiling inside jar let cool press on lid if it pops it didnt seal and must be put in the frige other wise I mark the date on the lid and put jars back into the box and down to the basement I also do 1/2 pints that are my hot same receipe except I add 1/2teaspoon fresh chopped habaneros this adds I think the right amount of heat to go with my fav. cervesa also leave the juice in the 1/2 pints and pour fish over brick of cream cheese with crackers the pints when done drain off juice chop pickel and onion /mayo this is the best tuna (kokaneefish) sand. you will ever have ENJOY
Art,
That sounds very close to my ******* Red recipe.
Ingredients per pint jar, half for 1/2 pints:
1/2 tsp canning salt
1/4 tsp garlic powder
2 pinches red pepper flakes
2 Tbsp salsa (marinara sauce can also be used but name changes to **** Red)
4 slices jalapenos
1/4 bay leaf
That sounds very close to my ******* Red recipe.
Ingredients per pint jar, half for 1/2 pints:
1/2 tsp canning salt
1/4 tsp garlic powder
2 pinches red pepper flakes
2 Tbsp salsa (marinara sauce can also be used but name changes to **** Red)
4 slices jalapenos
1/4 bay leaf
