It has been a summer of food, gardening, renos and photography.
Fresh fish from Pacific Ocean, live lobster and scallops flown in from Eastern Canada, herbs and berries from the garden, a few cool updates to my kitchen and some handy new gadgets to experiement with! Indeed the summer has been busy!
The weather has been amazing, hot and at times humid, which made for some amazing storm clouds to develop over the field across from my home. And I was lucky enough to catch some of them with my camera.
With much to share, we will start with my latest project.
Canning smoked salmon.
With another successful fishing trip to the coast I have a nice little selection of fish in the freezer. Again halibut and salmon were the largest of the fish caught and even a rarer White King Salmon was among the catch and infact the largest of the salmon at 27 pounds.
Looking for a different way to handle the salmon I started looking into what it takes to can fish. I immediately knew I would need to invest in the pressure cooker/canner. I decided to go with a 22 quart Mirro. While doing my recipe research I found that every recipe I looked at using a pressure cooker was designed for either the 16 or 22 quart cookers, nothing smaller.
With a cooker in place I worked out the recipes and read and reread the technique used for the process.
Since I knew I would essentially be double cooking the fish I wanted to try and maintain as much moisture as possible. That meant first I would brine the salmon before it was smoked. Then I would add liquid to the jars just before canning. The smoking part of the process was kept short, only going an hour in the smoker, with a full liquid tray.
Cannabis, Garden & Food Writer/Educator/Photographer. SMM in the Cannabis space. Management Professional. Community Builder. Entrepreneurial spirit.
View all posts by Redawna
It has been a summer of food, gardening, renos and photography.
Fresh fish from Pacific Ocean, live lobster and scallops flown in from Eastern Canada, herbs, berries and veggies from the garden, a few cool updates to my kitchen and some handy new gadgets to experiement with! Indeed the summer has been busy!
The weather has been amazing, hot and at times humid, which made for some amazing storm clouds to develop over the field across from my home. And I was lucky to catch some of them with my camera.
With much to share, we will start with my latest project.
Canning smoked salmon.
With another successful fishing trip to the coast I have a nice little selection of fish in the freezer. Again halibut and salmon were the largest of the fish caught and even a rarer White King Salmon was among the catch and infact the largest of the salmon at 27 pounds.
Looking for a different way to handle the salmon I started looking into what it takes to can fish. I immediately knew I would need to invest in the pressure cooker/canner. I decided to go with a 22 quart Mirro. While doing my recipe research I found that every recipe I looked at using a pressure cooker was designed for either the 16 or 22 quart cookers, nothing smaller.
With a cooker in place I worked out the recipes and read and reread the technique used for the process.
Since I knew I would essentially be double cooking the fish I wanted to try and maintain as much moisture as possible. That meant first I would brine the salmon before it was smoked. Then I would add liquid to the jars just before canning. The smoking part of the process was kept short, only going an hour in the smoker, with a full liquid tray.
Cannabis, Garden & Food Writer/Educator/Photographer. SMM in the Cannabis space. Management Professional. Community Builder. Entrepreneurial spirit.
View all posts by Redawna
4 Replies on “Smoked Maple Canned Salmon”
Hi Lacey,
When canning any type of fish you have to use a pressure canner to achieve a safe finished product. If you do not want to use a pressure canner then look at possibly freezing the smoked fish for long term storage.
Good luck!
Can I just use a regular canner rather than a pressure cooker?
Hi Nancy!
It was a very successful trip! The picture just shows the salmon caught, there was also a few 100 pounds of halibut, some black sea bass, a few red snapper, a handful of rock fish and a few cod, for fish and chips!
I let the men fillet the fish! Though I am on the hunt for a super sharp sushi knife so I can do it myself.
This salmon turned out quite fantastic! I am definitely going to be playing around with flavours and conbinations with the rest of the haul!
Thanks so much for stopping by! I hope you have a spectacular weekend!
Wow, what an incredible haul! The fish look perfect, and that’s a pretty impeccable filleting job. I recently bought fresh wild salmon and filleted fish for the first time – it was a hideous hack job! Your sweet & smoky canned salmon sounds and looks delicious.
Hi Lacey,
When canning any type of fish you have to use a pressure canner to achieve a safe finished product. If you do not want to use a pressure canner then look at possibly freezing the smoked fish for long term storage.
Good luck!
Can I just use a regular canner rather than a pressure cooker?
Hi Nancy!
It was a very successful trip! The picture just shows the salmon caught, there was also a few 100 pounds of halibut, some black sea bass, a few red snapper, a handful of rock fish and a few cod, for fish and chips!
I let the men fillet the fish! Though I am on the hunt for a super sharp sushi knife so I can do it myself.
This salmon turned out quite fantastic! I am definitely going to be playing around with flavours and conbinations with the rest of the haul!
Thanks so much for stopping by! I hope you have a spectacular weekend!
Wow, what an incredible haul! The fish look perfect, and that’s a pretty impeccable filleting job. I recently bought fresh wild salmon and filleted fish for the first time – it was a hideous hack job! Your sweet & smoky canned salmon sounds and looks delicious.