How to Can Salmon to Last 10 Years! No Refrigeration Needed!
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- Опубліковано 25 сер 2024
- This is a whole new ball game now! If you have experience with this canning process, let me know how to improve on the recipe!!!
amzn.to/3bYB9Z5 - Canner I used
www.fishermans...
Thank you for inviting me out Phil!!
^^ He has a very unique UA-cam Channel. Check it out!
ua-cam.com/users/FishingFiddle
Any channel thats about that fishermans life(no pun intended) rules!
Olive oil, paprika, garlic clove, 🌶, pickle, black pepper, whole, fish stock. Fish sauce.
Hope u like that recipe
You missed a step with the jars. They need to be boiled to sterilize them first, before the fish comes anywhere near them.
Throw some butter in there next go XD
Open 1 in one year, another in 5 years then 1 in 10 years with follow up vids.
I'll be waiting
I've never done this preservation before but garlic seems like a good addition
It is.
Maybe some dill!
@@tblazy3463 dill is great with salmon
Seems like bad idea for botulism.
Wipe the edges of the jars with alcohol to make sure there's no fat/residue. 1 hr 45 min is correct time for pressure canning meats. Technically this method should just be called canning. Pickling implies using vinegar or fermentation. As others mentioned, doing a seasoning and smoking before canning is best. Since it's canned, you could cut it into smaller pieces and pack it tighter, just leave a 1/2 inch space at the top. Don't be in a hurry to open up the pressure canner. I like to can something later in the evening and just let the items sit and cool completely overnight. If you open it too fast, or move the jars from the hot water straight to room temp you can get siphoning (volcano) and it'll pop the lid off.
You need to look up Simple Living Alaska. They do a bunch of preserving fish. Give one of their recipes a try. They make good stuff.
@@flyingt6081 Haha! I love their channel.
@johnpope Of course! They have a lot of interesting content.
I'm always excited to see new content from SLA. Great people living the dream.
It’s a great channel
I never get bored watching your videos, there's always a new method to catching and processing fish you discover and its so interesting lol. My favorite series are the Catch, Cook and Camp. So relaxing to hear the sounds of nature while you catch trout haha.
Been canning Tuna the last 10 years. Salt, a glurg of olive oil, and slice of carrot (it adds a slight sweetness). I still have a few that are a couple of years old and they taste great. Best camping food ever!
Just bought my first gear today, and planing to go fishing tommorow, FOR THE FIRST TIME!
Hell yeah I'm excited for that, wish me luck
Get any fish?
Did you continue fishing bro? Or no?
Only youtuber who does catch n cook that doesnt always say their food is amazing all the damn time
Smoke it lightly before canning it. Don’t cook it with the smoker, just get a little smoke flavor on it. And a little smoke goes a long way. It’s unbelievable when done this way!!
Your best friend for canning and preserving is The all new Ball blue book of preserving. It’s like the holy grail of canning and preserving safety and recipes. We can and preserve a ton for our family and one very important thing is to use canning salt. Do not use sea salt or Himalayan salt as they have minerals in them and can alter the food texture, taste and safety. We can a lot of tuna and we pack it tight. We use 1/8th tsp of salt to each 1/2 pint jar plus a slice or two of garlic and jalapeño. I will also do garlic with a little sprig of fresh dill. I usually smoke one tuna and also jar it up and it is amazing. We enjoying watching your adventures, keep on catching and stay safe!
Really love the new uploading schedule! Always got something to look forward to after work ❤️much love from Orange County California
If I'm not mistaken, you can leave it bone-in and the pressure will soften the bones to the point it can be eaten straight
I love canned salmon...my variant requires a short apple wood smoke of an hour or so before pressure canning. Good luck making it last 10 years.
smoked then canned is one that will last forever. I would put some dill in in the can too.
"Bonk his ass" LMAO, good shit bro
Hahaha
@@albertyu4439
“Tramp Stamps
on my Tuna”
Shirts
2:23
had me rooooollin!! not even two minutes into the sunday salmon servings!
@@youtubefree7389
that’s how pops taught us..
gotta give the ladies wat they want
Lemon grass, garlic, Thai chillie, green onion, cilantro & remember to glaze the fish like a surface glaze donut!
From what I’ve learned about canning is the flavors intensify over the years. So maybe not over salt or over flavor like you did is a good thing. Also like you said you can easily add more flavor later
When my dad bought the old farm house in Maine in 1965 there were full canning jars in the dirt cellar. There were jars of fish too. None had been touched for years since no one lived there. They never froze because they were deep in the root cellar. My dad being my dad, we had to try some fish. Wasn't bad at all. It tasted fine. It was there at least 5 to 10 years.
Decent job Matt! Next time fill the jar and leave about an inch at the top. Just tips bro. Boil the flat lid part. Once your jars are filled and ready for lids, wipe off the tops of the jars.. and forget the jalapeños, as for salt, use half teaspoon in those jars you used. Oh try get a few bones in the jar too, as that’s where the good omega 3 comes from. Good job on jarring.
When I can salmon I always like to use liquid smoke flavors, it helps enhance the flavor of the salmon.
That's a great idea
liquid smoke is blasphemy
@@ramonebrown5704 😅
@@ramonebrown5704 some people haven't got a smoker man. Liquid smoke works if you can't use real smoke.
Use danish smoke salt instead. It's actual smoke...
I would look up the usda recommendations for canning fish -- pack tightly, leave only an inch of headspace, and it recommends a longer canning period, I think. It also says that you can leave in bones, which will dissolve.
Add a slice of Onion, Dill and a slice of Lemon. Pretty damn tasty that way. Or do Lao style. Dill, Garlic, Shallot, Lime/Lemon Basil and maybe some Lemon Grass and a few Thai Chilies. Absolutely amazing on its own or with rice
Dude i have to give credit when it is due. You have such a great teaching voice and personality. This was a long video yet it was fun to watch and thats hard to do whem talking about food. Thank you for helping me prep food for my family. Everyone should have a couple years of food saved.
So there's a Victorian method of preserving fish where you cook it in butter and preserve it in a pot. they would flavour the oil with complimentary herbs like tarragon and parsley, clarify it by removing the scum, then submerge the fish in the butter until sealed. It was apparently a royal favourite. I've made it a few times now with brown trout, and it's amazing! I've never stored it beyond a month though, so the preserve element is up for scrutiny.
They do that with shrimps too.
Awesome video man! I'm glad you tried it, you're right nobody ever does! I also think that the flavors might change and intensify over time, maybe you can pop open another one in 6 months or a year?
I'd be keen to try introducing some Asian flavors with the chillis like, soy sauce, ginger, garlic, lemongrass, brown or palm sugar?
A great video. I'm going fishing for Salmon in the South Island of New Zealand next year, 2025. I live here. I'll be taking my small canner and jars to preserve the fish before I come home. Canning time is 100 minutes for fish so you may have over cooked the salmon. Add it to other food so it won't be so dry or make fish pie in a white sauce. The jars are usually packed tight. I'll be flavoring with lemon zest and ginger root (cut julienne cause it looks nice, good size to enjoy it), salt.
Maybe a little fresh dill in it before you can it, dill goes good with salmon or even trout, Larry
You did really good and as far as seasoning goes you did it right the seasoning comes when you open the jars to use the salmon to prepare a meal then you season it in your meal mostly I use it for salmon chowder
Brine the salmon like you would before smoking it, then pat dry and pack tight.After brining the salmon would have less water so you have to pack more of it.
Then can them in any smoked fish dip recipe and make sandwiches,
I was thinking brining it would bring alot of flavor too.
I’m not familiar with canning anything without some kind of liquid over it. I’ve done all kinds of vegetables, fruit, and fruit jams/jelly. But, fish isn’t really on the list of items we can here.
@@TJ-bg4fw ,this is pressure canning, what you are describing sounds like water-bath canning
Having little additives or flavoring when canning gives you options later, such as using salmon in a recipe. Labeling lids with a sharpie for ingredients will help 10 years from now. Great video.
just got some of your mech!! freaking awesome love the hat and the link cod skin! thank you matt!
Yea I do this preservation with my family every year and I'm still eating ones we canned from 2004 and its still good
Great job on presenting your steps and process. You clearly got your point across without boring people to death.
Awesome canner!! I have a small antique one ;) All American Canners are the Best! Canning depends on your elevation., wipe edge of jars with white vinegar before putting on lids and bands. Also remove bands when you put them in storage in case the seal breaks you can identify quickly. and throw away.
You always make me feel better about putting my messy studio on camera lol. Great video - I need to go salmon fishing!
When you said pickeling, i was like blech! I was waiting for the vinager to be added. You are making good choices for an uncertan future. When the big one hits, it is good to be prepaired.
this video deserve like since it sharing not just fishing tip but also method to preserve food thatb useful for us. thanks
My dad and I used to do this after we went Albacore fishing. We had a boat at Pillar Point in HMB too. This was over a decade ago.
Two rules experienced captains always yell at fishermen: 1. Stop pumping! Just keep them tight and steady when you reel in the fish! And 2. Don’t mess with the drag!!!
And keep the rod off the rail.
and... "If you keep thumbing the spool, I'm gonna cut your thumb off! This isn't bass fishing in your texas pond!" After being a charter boat captain in Alaska for over 30 years I can't tell you how many times I've said that.
One of my favorite videos. I have a canner just like that, I didn't even think of canning fish.
your should have done the potted butter preserve technique, I think you would like it, it has the same preserve life or more than pickling
In my region we do the same but we use the fish from the river instead of the sea.
We clean and put it into the big jar with salt and another ingredient which I can’t recalled quiet well.
But we don’t cook it, we let the ingredients soak all the way up and mix with the fish. When we want to eat it, we can just open up the jar and grab a few pieces of the fish that we’ve cut. Then we put it into a bowl and steam it for 15-20 minutes at the medium heat.
All American pressure cookers prices doubled. I wished I had bought mine a few years ago. I waited too long.
I've seen people boil their jars in water to sterilise them before pickeling. Maybe something to consider.
Basic rule of all canning is to sterilize the jars and lids in boiling water. Should be able to tell it bacteria is growing by sight and smell. I am guessing it will be fine but when in doubt throw it out
In this case that doesn't make any sense, since inside the pressure cooker it gets much hotter than boiling and therefore, once the heat has penetrated everything, there is nothing left that lives.
@@SCHAUDENLUCAS Agreed
@@SCHAUDENLUCAS absolutely correct. ..."if processed in a boiling water bath canner for 10 minutes or more or processed in a pressure canner, no sterilization is required (ref: hgc.clemson.edu)"
surely there are other references if ya ain't a tiger fan but top hit (google search) is usually widely recognized or used
also (ref: nchfp.uga.edu / e.g. FDA)
Have seen people wipe the rims with vinegar.
When you're out fishing and you get hungry. You've got king salmon!👍👍🐟🐟
Love your videos! I have never fished on sea or salt water at all but watching your videos has been life changing Thank you for all the great content keep up the great work and blessings!
Hello Mr. Fisherman’s Life. Me and my lady love watching your UA-cam vids and have been for a really long time now... but have never actually been fishing. We were wondering if you’d ever do a video involving your stance on say like “10 things you wish you woulda known when you first started fishing” or a decent rod for beginners. We don’t really know where to start looking or what to really even keep in mind apart from Laws in the area and stuff. Any commenters that might now a good starter video or point us in a good direction, much appreciated thanks 🙏
I will critique you. I think you did a great job on this. If you use salt in canning, it needs to be pure salt. No iodized, no. If you can't find canning salt get cow salt at the feed store. Salt is part of preservation and it should be in there. I have a jar here unopened, was canned in 1986. I full well do intend to enjoy it soon. This stuff lasts a lot longer than they tell us. Close to a constant temp and no sunlight is optimal. Enjoyed your excellent video.
Nice job! Good explanation. I love jarring any fish!
Believe it or not we use a big dash of Catalina dressing. It was my grandmas recipe and I hated it on salad but strangely it changed when it’s cooked and it’s amazing
This is easily the best fishing channel on UA-cam.
For those that fillet in one continuous slice leaving meat on the backbone. After the fillet is removed, cut the head and tail off leaving a backbone covered in meat. Drizzle a little olive oil on the meat, sprinkle a little garlic salt and put on your BBQ or Traeger. When done, use a fork to drop the luscious meat onto a salad or into a bowl for the start of an amazing dip. The backbone meat is absolutely awesome. And there you go, nothing wasted.
You answered all the right questions man another great video!!
Right on for the video, though I prefer watching the Catch n Cook my wife loves Salmon and always nice to have a new recipe!
Tight lines!
Outstanding. Plus plenty of other foods that you can can.
You asked for advice on flavor I don’t have a recipe but this helps with flavor You should wait 2 to 4 weeks and try it again it will taste so much better all the flavors will combine same thing when you make pickles you don’t wanna eat them right away We love this video we are going to use it definitely into preserving should
Great tutorial on pressure cooking.
Great catches , and a meal for the next 10 yrs ! Awesome ! 😍🎣👍
I have never canned fish but I do with chunks of beef with tomato based soup kinda like making Russian borscht soup. Just find any recipe for borscht soup and adapt it for canning. I prepare the tomato based soup separately in a big pot and so I can get the right sourness and saltiness taste that I like and then pour it into the jar along with all the raw ingredients cabbage, carrot, celery, etc. Since your fish gives out so much broth, I would increase the spices so the soup doesn't get diluted by the broth and also make sure you have some spaces inside the jar for the gas.
my dad does a lot of canning, he said for flavour, and all around success in canning you really only need to recognize 1 thing. That one things is
You have to watch out for the sni
There is another benefit of this method. you can put bony fish with bones and they melt during the process. we add allspice, black pepper and more salt as you say, everything gets wonderfull
Warning!!!!! If you are eating pickled Fish, sleep alone for the safety of others..
XD
Nice catches man! That pressure canner was pretty col too. Always wanted to try that. Thanks for the tutorial!
Fish cakes man! got to make fish cakes or fish patties with that canned salmon! I'm hungry just thinking about it! Bread crum eggs and your favorite seasonings!
We have always filled/packed the jars to within 1/2 inch of the top. less jars more fish. Can rock fish add a tbs ketchup for color. we have kept full jars for 5 years so far.
“Take out the big boy first”
“There she is”
It's 2021. Anything goes.
You are absolutely correct.
That's some realllllly nice fish bro : ) My biggest (and only one) out of Santa Cruz was 18lbs. Was on a charter with the "Irish". I can't find that charter boat anymore now but they were awesome.
Welcome to the world of canning, pickling, fermenting, and preserving. :)
That looks promising , for real , we pickle vegetables in summer for winter use....
But I never seen this before thanks for sharing🤝.....
Yo, next time don't take out the bones,, tje flavor is better and you can eat it with no problem due to the process you are making. Learned this canning method years ago from Canadian family and the Alaskan friends i met. Tight lines bro!!! Amazing vid as usual!!!
yep, the vertebrae are the best part, its like a perfect soft/crunch. If it were me I would pre boil the jars/rings to ensure no bacteria, soak the lids in warm water also. I would dry rub the salmon with salt and spices (montreal steak spice ground finer in a spice grinder works awesome) and leave in the fridge for a few hours (even overnight). Toss a few herbs in the jars, maybe a clove of garlic/onion slices. Also dill would be nice.
Very interesting nice video..
You explained it like a pro 👍
You should go Sturgeon fishing over at the Delta its amazing too.
Yes definitely add garlic or even bay leaf. Good video and also a good way to get food last longer without preservatives.
Hi fisherman's life sory im late 🙏 but still watching ur awesome video as always nice fisnhing n cooking thats pretty good hve a nice day👍🎣❤😎😘
I started doing this with pacific mackerel over 5 years ago. You can try out different herb/spice combinations and you don't need to sweat the small bones. Yummy!
Just keep in mind, canned foods loose their nutritive value over time. It's better to eat it within 6 months of canning.
Also, I wouldn't have mentioned, but it's been several videos. Do your reels have a switch that disengages the clicking sound? Mine do. Flip it off before you start reeling and the older of us viewers won't have to endure that high pitch clicking in our aged, scarred, and sensitive cochlea. Don't forget to flip it on again when you drop your bait.
One of the most important things when canning is mitigating the risk of botulism. So it would be a good idea to add information on the temperature and time required to kill the spores of the botulism bacteria and what pressure that temperature corresponds to.
Awesome experiment I'd love to see you can some other fish!! Excited to see what else you might add next time
Keep your great videos coming
Awesome day of fishing limits by 830. Seems like you did your research nice job explaining it all my dads family came up during the depression and was really into preserving food pickling ,canning, smoking, fermenting and dehydrating it seem like if it was in vinegar they call it pickling and if it was pressure steamed then it’s called canned🎣👍🏼👍🏼
My mom can salmon all the time when I was growing up.
I liked crunching on the vertebrae. And don't ask me why. Probably just because it was different and they just fell apart.
A family friend makes pickled salmon once a year. He always adds lemon slices and dumps some honey in with his. It always comes out so damn delicious. You might want to try adding lemon and honey next time.
my chinese is improving! i actually understood what you guys were saying!
Grew up in Alaska eating Kenai reds from dip netting. Still eating canned salmon from my folks to this day. A lot of the time canned salmon can taste pretty fishy down the line (1-2 years). Even if properly taken care of and sealed. Add 5-10 full peppercorns per can and any off flavors go away. Easy and cheap secret ingredient.
This is so good for on the go snacking or even a meal that can be grabbed if you're in a hurry.
Got up late or are late for something pick a can or 2 with some bread.
An old way to preserve food before canning was encase it in butter. Butter preserved fish sounds right up your alley. I think the channel Townsends did a video on it.
A friend of mine does that with smoked salmon and spends it to me from california I am in massachusetts! It's fantastic.!!!
😋😋😋😋😋😋😋
You needed to fill the jars with the brine water, peppercorn, garlic cloves and dill helps the pickling process/flavor.
My wife eats canned salmon regularly because I can't catch her a fresh one lol
That was a great tutorial. Thanks man.
Becareful Phil while bonking the fish. As always good stuff brother mat!
Now I know what I'm doing with that salmon in my fridge when I get home thanks for the idea!
Make a brine add 1 jar jhonnys seafood seasoning 1 gallon of water. put the fish in a food safe bucket cover the fish with a glass plate let the fish brine for 10hrs. Then rinse off the extra brine then pack your jars. then add garlic and about 8 drops of liquid smoke and a good 1/4 cup of sriracha sauce then pressure cook it. The brine makes a world of difference.
Nice fishing
If you like Tuna Sandwiches, maybe try mixing that salmon with some mayo, salt, and pepper and make a Salmon sandwich.
One option, Add 1 tablespoon of diced carrots/onions/celery, as well as a few peppercorns.
That sound of the screaming drag is sweet music.
Great video as always braddah Matt🤙🏽
When you said 22.. I immediately thought 18-19 xD .. awesome vid as always man!
My mom likes to cook fish in a soup, and I would imagine that would be great for this type of cooking. She likes to add a bit of fresh ginger and garlic, then cut up a tad of some onions and maybe half a tomato (this is for one whole fish, not too big). She puts in enough water for it to be like half way up the fish and cooks it for about 20 or so mins. It turns out really good. When you had that salmon in that jar, it looked like a soup broth would be so good with it.
Hey man trust me come to pinecrest lake In Cali it’s so nice and they have so many rainbow trout