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.
Then into the smoker for 45 minutes to an hour just to par cook the fish.
Seasoning gets added to the jars along with the fish and then into the pressure canner for 100 minutes at 10psi.
I start by brining the fish overnight in a soy sauce, brown sugar and garlic brine.
Then into the smoker for 45 minutes to an hour just to par cook the fish.
Seasoning gets added to the jars along with the fish and then into the pressure canner for 100 minutes at 10psi.