i just got done canning quite a bit of king salmon from lake michigan, using a variety of methods, including liquid smoke, canning salt, lawry's, etc... i
am not very happy with any of them. they are all pretty tasteless. has anyone had any luck canning salmon? i will probably be eating a lot of salmon patties
this winter. anyone have any suggestions? thanx. jeff
canning salmon
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 jeff |
canning salmon |
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Posts: 4 (11/04/09 08:57:05) |
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mcnerd |
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Posts: 259 (11/04/09 15:39:06) |
As you have found out, adding spices does not always work when food is pressure canned since it tends the taste tends to disappear. All the tested and approved
recipes I've seen the Salmon is canned only with salt in the jars and no liquid. Seasoning should be added as needed after a jar is opened and the contents
heated or added to a recipe.
http://www.uga.edu/nchfp/how/can_05/fish.html
Support Botulism: Prepare your food in an open kettle and seal.
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