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Canning Salmon


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Has anyone else canned salmon or tuna?

 

My hubby loves salmon but can not eat the "store bought" canned and frozen because of the dye used. We have a local chain store than can get me fresh caught no dye added but it cost $20 a pound. Right now it a "splurge" but I was thinking if I could just cough up the $100 bucks for the 5lb box and can it we would have it through the winter.

 

I was just wondering if anyone had canned fish and had success.

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the university of alaska fairbanks extension has the best info on canning fish, due to so many alaskans utilizing them for major food source. I have used their directions and have loved the results - especially their taste tests of different flavorings (bouillon, ketchup, spices, and the like) for adding different flavors to canned fish. I especially like the mock smoked fish - you put brown sugar & liquid smoke in the jar with the fish and it comes out with a nice light smoky flavor.

 

http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00224.pdf adding variety to canned fish (flavors)

 

http://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00126.pdf canning fish in quart jars (the only recent info I've seen for doing it)

 

they have very interesting additional publications....how to can caribou & walrus, for example.....or how to use your can sealer. Lots of good info on how to preserve native foods.

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  • 2 weeks later...

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