Finished my first batch in the All American 921 I just got last week. Smoke canned a bunch of fresh PS Coho netting 30 1/2 pints. Seasoned perfect. Smoked one pan in the big chief for 2 hrs. Removed skin and added 1 t of light olive oil. Followed provided literature and cooked @ 10 psi for 100 minutes. Tastes great ,but a little dry and hard. Can I reduce my cooking time to soften and moisten it up? Any suggestions?

I did my first batch of tuna at 10psi for 90 minutes with 1/4 pints. Worked well for that size. That's my only canning experience.


Maybe try a lower smoking temp, or add a very small amount of water.


I'm sure someone with more experience can help.