Pressure Cooker Testing

[dubob]

[quote Koko21]How does the fish taste once canned and what kind of fish do you can?

Do you have a specific recipe you use?[/quote][font "Comic Sans MS"][#800000][size 3]I mostly can trout and salmon, but did grayling in Alaska. They are delicious and are as good or better than store bought canned salmon. The nice thing is you can add spices to your product to suit your taste requirements such as Catalina dressing (1 Tbsp per pint jar) or Creole spice such as Tony Chachere's Original Creole Seasoning or Zatarains Pre-Seasoned Crab and Shrimp Boil (1-3 tsp per pint).[/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]
[/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]And the real beauty of canning fish is that the high temperatures associated with pressure canning COMPLETELY crystallizes any bones left in the meat. I always remove rib bones when filleting but never remove any 'y' bones. You won't be able to tell they are there. [cool][/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]
[/size][/#800000][/font]
[font "Comic Sans MS"][#800000][size 3]My favorite way to prepare trout/salmon is the same way I do canned tuna fish; mix in some mayo and some finely diced onion and celery. Then make a sandwich or use with your favorite crackers. It's a HUGE success at parties. Come to the Flotilla this year and find out for yourself. [][/size][/#800000][/font][font "Comic Sans MS"][#800000][size 3]
[/size][/#800000][/font]

[#800000][size 3][font "Comic Sans MS"]I just noticed you posted your comments at 3:17 AM[/font][/size][font "Comic Sans MS"][size 3]. That's insane! [][/size][/font][/#800000]


[signature]