Old post...but still full of good information.

Since this post four years ago I have canned thousands of jars of tuna, king, coho, steelhead...even humpy.

I'm about to head out to the shop to get started on it...I have so much salmon and tuna that it will be a three day bender, hopefully I'll be done before the Seahawk game on Sunday!

I still go with this:

Pint jars mostly.
Fish filled to about 3/4" from the top.
Big pinch of sea salt
Dollop of Olive Oil
100 minutes at 11 pounds.

Doesn't matter what fish I'm doing...I use the exact same recipe for each. After fiddling with the recipe a lot over the last few years this one always makes the best fish to my taste.

I have two canners now

Fish on...

Todd