[mallardmaniac]

anyone do this? i got about 20 whole trout in the freezer from last year...decided i was gonna smoke em for flavor and can them...ive never canned them before..so far i gather you process them for 2 hours and in pint jars....no water is nec in the jar just add spices and oil if you wish. I will remove the head and tail, should i leave the rest of the fish whole, bones and all?

 

[Clinton County]

Don't know for sure but seen some sucker recipes where you cut off the heads and tails and skind them and just chunk them up bone and all but every recipe I ever saw said a pressure cooker is a must and I wouldn't even try to do it without one. Wouldn't want someone to get sick or die.

 

[Buzzy]

Right out of my pressure canner (a must) instruction book. Clean thoroughly; filet large fish or leave small fish whole.Cut into container length pieces. Pack with skin side to the outside of jar leaving 1" headspace. DO NOT ADD LIQUIDS. Process pints at 11# pressure for 100 minutes. Kind of dumb they say cut to length of container but leave 1" head space but I'm sure u can understand.

 

[mallardmaniac]

What i got are typical pa stocked trout you know 12 inches or less whole right now..i cant decide if i should fillet or leave whole..i dont want all them bones unless they really cook down maybe i will do a trial batch and see how it turns out.

 

[Woodywoodduck]

http://foodsoftheworld.activeboards.net/trout-sardines_topic1379.html


http://foodsoftheworld.activeboards.net/my-attempt-at-canning-trout_topic1469.html

 

[Buckshot1822]

What i got are typical pa stocked trout you know 12 inches or less whole right now..i cant decide if i should fillet or leave whole..i dont want all them bones unless they really cook down maybe i will do a trial batch and see how it turns out.

I'm guessing the bones would cook for the most part in a pressure canner....

 

[mallardmaniac]

thanks everyone its going down soon...pics to follow

 

[480handcannon]

When we can salmon we cut fish into 1" square chunks with no bones, fill pint jar to lip below threads packed tight as possible, add 1/2 teaspoon salt and then boil in water bath for 3 hours. We usually use this for salmon cakes so we dont add anything else but suppose you could try.