Canned Kokanee

SuperDave

New member
With freezer space a premium, canning my fish goes a long way towards freeing up freezer space and giving jars to friends and family has made a lot of people very happy.

I start by brining the fish overnight in a soy sauce, brown sugar and garlic brine.
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Then into the smoker for 45 minutes to an hour just to par cook the fish.
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Seasoning gets added to the jars along with the fish and then into the pressure canner for 100 minutes at 10psi.
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Dave, those look great. Also looks like a serious labour of love-hope your friends appreciate all the work that went in. Incidentally, what temp do you smoke at?
 
A couple things I learned regarding canning, smoke flavor gets intensified during the canning process.  The time in the smoker is relatively short as the purpose is really 2 fold.  One is to add just a little bit of smoke and the other is to loosen the skeleton just enough for me to get 90% of the bones out on the pull of the skeletal structure. The other 10% get dissolved under pressure in the cooker. Most folks will can fish whole but I do a little extra work to remove as much bones as easily possible.  Now, to answer your question more directly, I smoke at about 220 for the 45 - 60 minutes.  The size of my catch has a lot to do with how long I smoke to get the desired cook point. 
 
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