We’re spending July in the Pacific NW . So far we’ve got a total of 12 pints (24 quarter pints, and 12 half’s) of fresh sockeye from the Columbia and Copper River. Plan is to ship it back home to Texas so we can have quality salmon for the rest of the year! Some seasoned with TJ’s salmon rub and smoked salt, some have habanero, some are chili garlic. Canned according to USDA instructions for pressure and time.
by Illustrious_Dust_0
9 Comments
Lucky 🍀!
Lovely! And making memories too. 🙂
Your last sentence suggests you’ve spent a little time on canning/preservation forums or chats lol.
Copper river salmon 🤤🤤🤤🤤
That’s so cool. Are you canning in some sort of oil or can you just put them in the jar (I don’t know anything about canning).
That looks amazing. I know a few people into camning but I don’t think fish has ever occurred to them.
That’s awesome! Tell me about the pressure canner you’re using. Did you bring it with you?
I have a nice Presto electric canner I got for $50. I wouldn’t mind taking it on vacation with me to do something similar!
My dad does this! They turn out great
So jealous. My uncle in Alaska sent me some salmon canned similarly, and I’ve already eaten it all.
r/canning would love this! so pretty too