Canning your own fish - Kayak Fishing Adventures on Big Water’s Edge

kurt · 07-01-2008, 03:35 PM

Quote:

All you midwest people should go home

I always thought you native Californians should be forced to live in the Midwest for a winter so you learn to really, really appreciate it out here.

esdees · 07-01-2008, 04:25 PM

Nice post Tyler.

When I did this, I personally did not care for the cans with oil. Using water turned out a lot better IMO. For those who decide to give it a try, make sure you do it right. You need the pressure, heat, and time to kill off everything for long term storage. Eating improperly canned items after storing them for a while can be deadly.

Now where's my fish, Tyler?

Handymansd · 07-01-2008, 06:58 PM

I will not bring home any t's til next year but I will experiment with small amounts then.

Thanks for the thoughts guys.

John M · 07-01-2008, 07:57 PM

Tyler
Smart and Final also sells canning supplies.
I usually just do albacore with a fresh jalepeno cut into 1/4" thick pieces, kosher salt and bottled water.
Have done some with habenros, may be too hot for some but very tasty.
The cooking does mellow the heat of the peppers.
Have tried garlic but was not happy with that and I like garlic.
I use the pint jars for the fresh and 1/2 pint for smoked. If you do some smoked do not cook too long in smoker as canning will intensify the flavor and dry out too much.
I usually make tuna fish sandwiches with it. For a real treat get some good sour dough bread, sharp chedder, some red onions and make tuna melts. MMMMMMMMMMMMMMMMMM!
I also like to mix a pint of jalapeno with a 1/2 pint of smoked. Gives a light smoke flavor to the hole mix.
I started out with a small cooker that only did 8 pints at a time. Have since bought a larger cooker that will handle 16 pints. Now do both at the same time to increase production for time spent. Seems to take about 4 hours from start to finish, so it is nice to have a greater number done for the same amount of time.
My canner recomends to cook for 100 min after it has reached 10lbs. If you fall below the 10lbs you have to start the time all over.
It really is a great way to save your catch for later in the year. Usually have enough to have some all year long.
There used to be a business in Ramona that sells canning supplies. They were very helpful and willing to answer phone questions. I don't know if they are still in business.

John

Spinal Tap · 07-01-2008, 08:24 PM

I remember you talking about this last time I saw you on the water.

I've wanted to try that process on abalone. A buddy of mine says he does it and it comes out good. He just cuts chunks to fit a jar and says the results are very good. The abalone is very tender and it has an intense flavor of the sea. Next time my friends bring abalone down, I'll contact you.

I found jars at the big Albertsons on the Southeast corner of Balboa and highway 805.

dgax65 · 07-02-2008, 08:16 PM

Thanks to Tyler, now I want to go buy a pressure canner.

Here are some useful canning resources.

U of Alaska-Fairbanks guide to fish canning

Fish canning guide from Sportfishing Canada

http://www.freshpreserving.com/pages/home/1.php

I got some seasoning ideas from G'day Gourmet - Australian Savory Canned Tuna. Curry, lemon pepper, chili, tomato-basil, tomato-onion, tomato salsa; all sound good. I'd like to try some tuna with Sriracha Sambal Oelek or a chili garlic sauce. I think an oily fish like bonito might be a good candidate for canning. I'd even be willing to try mackerel in a hot mustard sauce.

Here's one for canning smoked salmon: http://www.outdoorsdirectory.com/akf...hing/26566.htm

07-01-2008, 06:58 PM	#3
Handymansd Ancient Member Join Date: Feb 2007 Location: On The Water Posts: 935	I will not bring home any t's til next year but I will experiment with small amounts then. Thanks for the thoughts guys. __________________ All men are equal before fish. -Herbert Hoover

07-02-2008, 08:16 PM	#6
dgax65 Guerro Grande Join Date: Jan 2006 Location: Houston, TX Posts: 629	Thanks to Tyler, now I want to go buy a pressure canner. Here are some useful canning resources. U of Alaska-Fairbanks guide to fish canning Fish canning guide from Sportfishing Canada http://www.freshpreserving.com/pages/home/1.php I got some seasoning ideas from G'day Gourmet - Australian Savory Canned Tuna. Curry, lemon pepper, chili, tomato-basil, tomato-onion, tomato salsa; all sound good. I'd like to try some tuna with Sriracha Sambal Oelek or a chili garlic sauce. I think an oily fish like bonito might be a good candidate for canning. I'd even be willing to try mackerel in a hot mustard sauce. Here's one for canning smoked salmon: http://www.outdoorsdirectory.com/akf...hing/26566.htm __________________ Douglas Gaxiola Team No Fish- Amateur Staff

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07-01-2008, 04:25 PM	#2
esdees The Good Clone Join Date: Oct 2005 Location: Clairemont Posts: 520	Nice post Tyler. When I did this, I personally did not care for the cans with oil. Using water turned out a lot better IMO. For those who decide to give it a try, make sure you do it right. You need the pressure, heat, and time to kill off everything for long term storage. Eating improperly canned items after storing them for a while can be deadly. Now where's my fish, Tyler?

07-01-2008, 07:57 PM	#4
John M Member Join Date: Mar 2005 Location: Escondido Posts: 89	Tyler Smart and Final also sells canning supplies. I usually just do albacore with a fresh jalepeno cut into 1/4" thick pieces, kosher salt and bottled water. Have done some with habenros, may be too hot for some but very tasty. The cooking does mellow the heat of the peppers. Have tried garlic but was not happy with that and I like garlic. I use the pint jars for the fresh and 1/2 pint for smoked. If you do some smoked do not cook too long in smoker as canning will intensify the flavor and dry out too much. I usually make tuna fish sandwiches with it. For a real treat get some good sour dough bread, sharp chedder, some red onions and make tuna melts. MMMMMMMMMMMMMMMMMM! I also like to mix a pint of jalapeno with a 1/2 pint of smoked. Gives a light smoke flavor to the hole mix. I started out with a small cooker that only did 8 pints at a time. Have since bought a larger cooker that will handle 16 pints. Now do both at the same time to increase production for time spent. Seems to take about 4 hours from start to finish, so it is nice to have a greater number done for the same amount of time. My canner recomends to cook for 100 min after it has reached 10lbs. If you fall below the 10lbs you have to start the time all over. It really is a great way to save your catch for later in the year. Usually have enough to have some all year long. There used to be a business in Ramona that sells canning supplies. They were very helpful and willing to answer phone questions. I don't know if they are still in business. John

07-01-2008, 08:24 PM	#5
Spinal Tap Senior Member Join Date: Mar 2005 Posts: 132	I remember you talking about this last time I saw you on the water. I've wanted to try that process on abalone. A buddy of mine says he does it and it comes out good. He just cuts chunks to fit a jar and says the results are very good. The abalone is very tender and it has an intense flavor of the sea. Next time my friends bring abalone down, I'll contact you. I found jars at the big Albertsons on the Southeast corner of Balboa and highway 805.