10-03-2009, 11:13 AM
I hear that, I have gone three times this year, but I had to sit most of the year out in order to do it...
my reward tho is enuff salmon to stoke up canner, now all I need is a good recipie... or some variation there of...
I have heard a couple recipies that sounded good and was thinking of taking a variation of the two to make one.
one calls for a peice of salt pork added
the other calls for a round slice of onion to go on the bottom and top of the jar.
the variation I was thinking was a peice of raw smoked bacon on the bottom, a slice of onion on top of the bacon then again on top of the jar.
from studing numerous canning sites it would seem that the recipie is up to me just so long as I follow the basic rules. 10 pounds at 100 minuts
I have some freshly smoked cured bacon I had done a couple months ago. now all I need do is go and pick up some nice sweet yellow spanish onions.
I am thinking that this would make a great recipie for salmon patties or just eatin out of the can. [:p]
do you have any salmon canning experience?
[signature]
my reward tho is enuff salmon to stoke up canner, now all I need is a good recipie... or some variation there of...
I have heard a couple recipies that sounded good and was thinking of taking a variation of the two to make one.
one calls for a peice of salt pork added
the other calls for a round slice of onion to go on the bottom and top of the jar.
the variation I was thinking was a peice of raw smoked bacon on the bottom, a slice of onion on top of the bacon then again on top of the jar.
from studing numerous canning sites it would seem that the recipie is up to me just so long as I follow the basic rules. 10 pounds at 100 minuts
I have some freshly smoked cured bacon I had done a couple months ago. now all I need do is go and pick up some nice sweet yellow spanish onions.
I am thinking that this would make a great recipie for salmon patties or just eatin out of the can. [:p]
do you have any salmon canning experience?
[signature]