Peppers.

Fish on...

Todd

Take the pickled coho away from the person registering the complaint.

Give the pickled coho to me.

Problem solved.

Todd,

Consider that the source is a salmon snob, but if you want to can salmon, limit your effort to good chinook and sockeye. Don't waste a steelhead or a coho by canning it. Been there, done that. Smoke and BBQ them.

Glad your tuna canning went so well. An old pro told me this: home canned albacore is to store bought canned albacore as home canned sockeye is to store bought canned sockeye. I'm envious; that's good stuff.

Sg

I just ate a jar...once I opened it, I ate the whole jar...and I'm a fish snob, too, when it comes to eating it. It was fantastic. Half pint jar, 1/8 tsp canning salt, dollop of olive oil, and three slices of jalapeno...

It will be present in my pack while fishing until it's gone.

Fish on...

Todd

yep, it was pretty tasty stuff

Never had a can of bad home canned salmon or tuna. The albi I just canned was kickass. Half tsp of salt w/ 1/8 tsp old bay 110 min at 10 lbs.
Didn't really notice the old bay and a smig more salt wouldn't of hurt. Best TF sandwitch ever

Tuna Melts! take your regular ol' sammich, and slap'er in a pan like a grilled cheese....

I'm in Westport right now, yesterday it was raining hard with high winds, today its clear onshore with a little fog on the ocean and very calm.

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

P.S. If you are thinking about going out...go now. Flat seas and a flat bar at Westport yesterday, and the fish are only 30 miles out!

Trolled for five minutes to get our first fish...and got 40 on that bait stop. Got up trolling again when it faded, trolled for ten minutes and got another one...and got eight or ten more lickety split and the boat was plugged.

Headed back to port at 11:30am.

Hard to beat.

Fish on...

Todd

Nice haul.

I have some fish from that trip, thanks to Mr. Vedder. After eating some raw I'll be smoking the rest.

Todd, can you put the pint jars on top of each other in the pressure cooker?

Yes, you can. I have a very large canner and with the right jars there are three levels. Same pressure and time.

nice! Mine isn't that tall, but I can fit two pint jars on top of each other in it.....thanks

Just make sure you stagger the next row so that the jars sit on the rings and not on the lids...stacking is fine.

Fish on...

Todd

10 lbs @ 100 minutes. 1/2 pints 1/16 tea of salt full pints 1/8 tea of salt. stay 1/2" down from the top. Oh BTW I shut the canner off 10 minutes before the 100 minute mark and have done this for 20 years and no buddy has gotten sick or died yet........FYI................Never had an issue with belly meat VS. shoulder meat...plenty of natural oil to go around. a 22 to 23qt canner will hold 24 1/2 pints and 16 full pints.Good luck,

SZ

PS, I canned up 19 freakin tuna in two trips this year.........don't wanna touch another loin until next year.......Just sayin.

Good to see this resurrected. Just finished canning tuna from last weekend. Need to try some different recipes. Froze a bunch to can later.

Siracha Sauce instead of Jalapenos gives a nice unique flavor. Another good one is to put a VERY small drop of liquid smoke in the jars. Smoked tuna flavor without the extra hassle.

Todd, who's boat did you fish on?