Discussion in 'Back to Basics' started by tacmotusn, Dec 28, 2010.
If anyone is interested, remind me next summer, and I can get you the accepted FDA Cooking Times for Canned Salmon, directly from the industry Salmon Control Plan that all commercial Salmon Canners use in the USA.
Sounds good, but I ain't so sure about the remembering part. Always looking for additional pertinent info. I actually can for a longer time period than ball indicates by 10 minutes. My recipe came from Amish in the midwest who net and can what others consider trash fish each spring to the tune of 300 to 400 pounds of fish per family.
Tac, do you finish filling the jars of fish with water up to 1 inch of top, or only fish?
Fish only to one inch of top, then salt to the tune of 1/2 teaspoon with pints, one teaspoon with quarts. No juice or liquid is required. When done you will be pleasantly surprised at the juice your fish are now swimming in.
I've used this canning recipe with success for years. We live on the ocean and I fish often, even in winter when there are plenty of herring around. The canned fish is used as dog food. They love it. Of course, they also love eating live peanut bunker, too. Has anyone had success with preserving fish other than canning?
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