Northwest Fishing Reports

cut kokes into three hunks. brine and smoke half way. put in half pint jars, with a bit of garlic, and vinegar that the sliced halepeno peppers are in. place a few slices in each jar. can as usual, 100 minutes, at ten lb min. this is the best, and most special "smoked salmon", i have ever ate. i have had people tell me this, over and over. its unreal.
when done, smear your favorite cracker, with cream cheese. sprinkle with freshly chopped chives, and top with a piece of the kokanee. pop it in your mouth, and you will see. it is EXTREAME. ........and, never a better gift, than to receive a half-pint at chrismas, with a simple red or green bow.....

hmmm. I have a pressure cooker. Never tried to can anything. What exactly do you have to do, if you don't mind my asking?

A canner I've just ordered should arrive tomorrow, and I've never canned before either. I've done a bit of research and so have some ideas but would also appreciate suggestions. I have some smoked trout that I now just might try canning as well. Sounds interesting.

Btw, why is it called canning when they are going in jars?

Mike Carey wrote:Btw, why is it called canning when they are going in jars?

That is as good question Mike!

Must refer to the process, not the vessel used for food storage?

Mike Carey wrote:Btw, why is it called canning when they are going in jars?

The first method of preserving food through "canning" was found by the French as a way to preserve food for the troops. They cooked the food inside glass jars, and they found that as long as the seal didn't break it remained good.

Later on, commercial food preparations companies found that using the same method to preserve food in metal canisters was cheaper. Canister was simplified to "can" after a while.

I'm a big fan of canning, especially jams jellies and pickles. I'm going to can some kings this fall too.

the Washington state extension service has a lot of brochures and on-line info about all kinds of canning and you can look it up on line.