The Golden Ways

Canning-smoked-salmon-recipes, canning smoked salmon, a how-to article it is springtime in alaska and apart from the malodorous breezes of a thawing anchorage and the early buzzing of mosquitoes; i don’t know anyone who isn’t happy for the onset of summer.. Brine the salmon. soak strips in a salt brine (1 cup non-iodized salt per 4 cups water) for 5-10 minutes. glaze the salmon. dip strips in glaze (1 cup water, 2 cups soy or teriyaki sauce, 1/2 cup brown sugar, minced fresh garlic-optional, 1/2 teaspoon black pepper, and red chili flakes-optional) and air-dry on racks for 1-hour., canning smoked fish starts with the smoking process. and here i get help from bill at smoker-cooking.com. fish that has been smoked the standard way will end up being very dry after pressure canning, so you will want to shorten the process. a lightly smoked fish that is appropriate for canning will also need to be processed right away..

Recipes for pressure canning salmon i had great success canning tuna last year and will can salmon tomorrow. seeking recipes suitable for pressure canning., trusted results with canning salmon recipes. canning and preserving - allrecipes. start a new tradition of home canning: load the shelves of your pantry and stock up on gifts of delicious produce from your own garden. canning salmon recipes at epicurious.com. grilled boneless salmon steaks with horseradish dill butter gourmet, june 2007 ....

Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. sprinkle with brown sugar, salt and pepper. drizzle with liquid smoke. cover and refrigerate for 4-8 hours., set rinsed fillets, scales down, on clean smoker racks (leaving about 1 inch between fillets helps smoke rise). pat fillets with paper towels and then let them sit for 30 min in a cold, dry, clean place. load fillets into smoker, starting with the top rack. fill the wood chip pan with wood chips..

175f is not high enough temperature to kill food borne pathogens. pint jars(1/2 qt) need 100 min. @ 240f. (10# pressure @ sea level). you can do your 2-4 hrs.of smoke, what ever your smoke level preference is, hot smoking with skin on will hold the pieces together better until they are at least partially cooked and then the skin will peel off easily wthout the pieces falling apart., through the process of canning, high heat destroys any bacteria present, eliminating the cause of spoilage. when properly processed, a vacuum seal forms within the jar so that new bacteria cannot contaminate the food. to achieve these results in canning fish, a pressure canner or a pressure cooker equipped with a pressure gauge must be used ...