canned trout recipes?

[lookout]

I have canned pike with a recipe that i have quoted elsewhere on this site. Wondering if anyone else has any experience with canning fish, especially trout and salmon. Let me know and I will forever be in your gratitude!

[rhyla]

I don't have a recipe. I'd be interested in one for trout as that's mainly what I fish around here and I'm considering getting a pressure canner for next year.

As far as salmon goes. I've had it preserved in honey. It was in a jar. I have no idea if anything was done to it other than slicing it up and sticking it in the honey. It apparently keeps a very very long time as honey is a natural preservative. It was delicious. I'll see if I can find out from the guy that did it the recipe for it and post it here.

[mike692]

It's been awhile, but I think I canned trout at ten pounds for 75 minutes. Nothing special in the packing. Just pack the pieces, bones and all, into pint jars. Add a tsp of vinegar, put the lids on and process. I think some guys add ketchup to get a 'salmon-like' color.

[Admin]

I bet those backwoods native brookies would be awesome smoked and then canned.

[lookout]

well I'm doing them in about 2 hours. I'll do a variation of my pike recipe.
ketchup
mustard
a tiny bit of vinegar
salt/pepper

15 pounds for 90 minutes (I'm at 1300' elevation).
I'll let you know how it goes!

[stickbowhntr]

Feb 13, 2012 18:57:02 GMT -5 lookout said:

well I'm doing them in about 2 hours. I'll do a variation of my pike recipe.
ketchup
mustard
a tiny bit of vinegar
salt/pepper

15 pounds for 90 minutes (I'm at 1300' elevation).
I'll let you know how it goes!

This is not about trout sorry, but , does canning help so that boney fish can be consumed easier without fear of having to get all the bones out before eating?

[lookout]

Canning is simply a technique to preserve foodstuffs. Vegetables and meats can be preserved this way. There is a side benefit in that you could stick a piece of shoe leather into a pressure canner and turn out a piece of leather that you could cut with a fork.

Just consider a can of tuna, jam, or anything else in a sealed container that you can store almost indefinitely.

Thats all pressure canning is, except into a mason jar with disposable lids.

[mike692]

Feb 14, 2012 8:25:23 GMT -5 stickbowhntr said:

This is not about trout sorry, but , does canning help so that boney fish can be consumed easier without fear of having to get all the bones out before eating?

I have no experience with other fish, but with trout the bones become soft just like the canned salmon you find in the supermarket.

And I have to correct my time in the canner. Now that I think about it, I processed mine for 90 minutes as well.