Canning Humpies

[RJD]

Anyone have a good process for canning humpies? Judging by the excellant posts on this site I'm sure someone can help me out. Let's hear it.

[Bodofish]

Anyone have a good process for canning humpies? Judging by the excellant posts on this site I'm sure someone can help me out. Let's hear it.

First and foremost you must look up the time and pressure required to process. I can't remember off the top of my head. It is the most important part besides clean, clean, clean!!!!!! Everything must be sterilized. Now that I’ve sufficiently scared you, it's really pretty easy.

If you want, you can start by just cutting the fish in can sized chunks across the body and stuffing the meat in the jar. Most of the bones will dissolve during the processing. You can clean up the fish as much as you like. I personally like to fillet the fish and take out the spine and then skin. Roll the fillets into can size logs and cut to fit. The ribs and pin bones just turn to jelly. As for recipe, anything you like from straight fish in water or oil to onions and peppers and other veggies then filled with chicken stock (my fave). Let your imagination be your guide. It's good to eat right out of the can! It's all good. Keep everything clean.

[RJD]

Thanks Bodofish. How about sharing the process......time, temp, etc. How is it done?

[Bodofish]

You Can Can

Time and temp

Heres a couple to get you started. I went to school for certification, a couple winters of college food science courses. We always delt with pressure and time where home canner use time and temp. Soooo I'm going by what the home canners say on time and temp.
If you process the fish till it's cooked all the veggies will be done too. I never use a receipe, I just do it. Well as far as filling the jars. Follow time and temp as a minimum. Canning flesh is serious bizzzz.

[hewesfisher]

soooo I'm going by what the home canners say on time and temp.
If you process the fish till it's cooked all the veggies will be done too. I never use a receipe, I just do it. Well as far as filling the jars. Follow time and temp as a minimum. Canning flesh is serious bizzzz.

I use the recipe that came with my pressure canner, and it's pressure and time. For my pressure canner (a 12qt Mirro), it's 10lbs pressure for 110 minutes EXCEPT for elevations above 1000', then it's 15lbs pressure for 110 minutes. We're at 2300' so I use 15lbs pressure.

The recipe is simply fish, plus 1/2 teaspoon canning salt per pint (do not use table salt), plus hot water. The only other instruction is to pour hot water over the fish and gently scrape the skin until it is white and clean. It then says to wipe dry and cut into sections. I just put the fish in without scraping the skin, and it's awesome.

I've heard of others adding onions, garlic, spices, etc., but I haven't tried that yet. My canner does not specify a time for quart jars, only pints, and that's what I use.

Works very well with Roosevelt rainbows and I'm sure it would work just as well with salmon. Tastes great right out of the jar, and better than any commercially canned fish I've ever had. Enjoy!

[MarkFromSea]

Just to make it look nicer, I remove the skin, hot tap water soak for a few minutes in the sink, skin pretty much peels off with a little bit of assistance.... I read here somewhere that Knotabastard just rips the skin off of the pinks at the river.... LOL Pretty good report the way Gringo pescador describes it, Knotabastard is a wild man! LOL Fishing report, Duwamish or Green, very recent.

[Bodofish]

soooo I'm going by what the home canners say on time and temp.
If you process the fish till it's cooked all the veggies will be done too. I never use a receipe, I just do it. Well as far as filling the jars. Follow time and temp as a minimum. Canning flesh is serious bizzzz.

I use the recipe that came with my pressure canner, and it's pressure and time. For my pressure canner (a 12qt Mirro), it's 10lbs pressure for 110 minutes EXCEPT for elevations above 1000', then it's 15lbs pressure for 110 minutes. We're at 2300' so I use 15lbs pressure.

The recipe is simply fish, plus 1/2 teaspoon canning salt per pint (do not use table salt), plus hot water. The only other instruction is to pour hot water over the fish and gently scrape the skin until it is white and clean. It then says to wipe dry and cut into sections. I just put the fish in without scraping the skin, and it's awesome.

I've heard of others adding onions, garlic, spices, etc., but I haven't tried that yet. My canner does not specify a time for quart jars, only pints, and that's what I use.

Works very well with Roosevelt rainbows and I'm sure it would work just as well with salmon. Tastes great right out of the jar, and better than any commercially canned fish I've ever had. Enjoy!

That's sounds spot on. Of course with the commercial rigs we went quite high but those were big pressure vessels 5' high and 18' long with a set of tracks down the middle for loading, All fed by a big boiler.

For my personal stock I always used chicken or vegetable stock as the liquid.
No extra salt needed.

Pinks feed the world.