I have no experience canning period, except eating grandmas canned salmon. I am thinking I might try it myself and am researching the how to's. Anyone have any experience that they are willing to share? I would really appreciate the help.

i have done it in the past,great tasting stuff, but get a good canning book cause i would hate to get some one sick! i like to add a few peppercorns anda clove of gralic to each pint jar.

With Chums- you might want to smoke em first after slapping a couple of natives with them and dragging them home behind the car (the fish not the natives) this is called meat "preperatioin".

Same with the river Pinks although an extra 72 hrs of hard salt brine might be needed.

Tuna - I brine it in a lite batch of salt water for a few minutes(15 -30) depending on the size of your cutlets.

Good Salmon much the same as Tuna , better if you smoke it first as is sturgen.

following good safe and sanitary practices cook it at 12# pressure for 100 minutes.

or is it 100 # for 13minutes?


Follow the directions that come with the canner for tuna and other fishies.

Elkrun
There are a couple of ways to can fish. I have been canning fish fo over 15yrs and have had great sucess. They best way is to smoke it lightly first(1 pan of chips in a little or big chief
smoker)you will want to get wide mouth jars
so that they are easy to pack. Cut the peices
of fish the length of the jar. When you brine the fish for canning cut the brine time down a little.Smoke it for 1 1/2 hrs pack the jars within
a inch from the top. The most important thing
is to make sure the lip of the jar is very clean
so you get a good seal.put the lids in boiling water for just a minute or two place them on the jar and put the ring on and just snug it up don't crank it down tight.place the jars in the canner and make sure the the water in the canner is about half way up the jars on the bottom. Cook them at 90 minutes at 10 lbs of pressure watch it close so it doesn't go over 10 lbs or you can crack the jars. If you dont want it smoked just pack the jars the same
and add 1/2 teaspoon of salt on the top.You dont add any liquid to the jars,the fish will have enough. The best brine I have found for canning is 1 cup of salt 2lbs of golden brown
sugar 1 gallon of water and 1/2 a large can of pinapple juice. Add hot water 1 quart of the gallonand addthe salt and sugar so it melts.
Brine for 8 hrs. Then your ready to smoke
there is no need to let it glaze.If you have any question let me know. The best canners are the brand American get the biggest one you can find.They are not cheap but you will never buy another one!!!

All pretty good recipes above. I like to leave the skin on (scaled of course) and the bones in, including the backbone in for extra flavor. I only can premium fish like fresh chromer chinook/blackmouth, coho or sockeye and don't add anything to them except the required salt after they are in the jar. The only thing I would mention is that you might want to go through the extra effort to tuck the skin towards the center of the jar; this is a pain but the result is you don't have a bunch of jars that look like they are filled with canned rattlesnake. This is just cosmetic. My recipe calls for 10lbs of pressure for 110 minutes.