Do you have a cabin or cottage that you enjoy time at in the summer?? Now that I live on the other end of the country......it's a 6 hour plane ride plus connection times......to get out here for a visit. I have been very lucky these past two summers to be able to get out and spend nearly a week each summer out at the camp with Ike. Ike is becoming more interested in finshing and spent a good bit of time catching fish this year. In my family, fish is most likely to be pan fried, smoked or canned, depending on the type of fish caught. Mom cans fish in her pressure canner each summer to deal with extra fish.
It's a very simple process and is good to eat in sandwiches. She packs each jar with the cleaned fish, leaving the bones in the meat. Once the jars are full, she adds 1/2 tsp of salt, 2 tbsp vinegar, and 2 tbsp ketchup to each jar. She then processes the jars at 10 lb pressure in her pressure canner for 1 1/2 hours.
Some of the other fish that were caught were smoked and shared with the neighbours. Mom and Dad and I also spent a few hours out picking blueberries since they are right in the middle of picking season here now. I was interested in taking some home to make syrup since I'll be missing the picking season at home this year. After a few hours we had picked nearly 4 gallons to take home....yum!
5 comments:
I love your "do it yourself' attitude, it's so inspiring.
Very industrious! What kind of fish do you use? Love the look of the pizza oven!
C
Thanks Felicity and Carole:) We usually can the fish with less fat, and smoke the ones with highter fat. This time we smoked Lake Trout and canned a bunch of Pike. Pike is a lean fish with tons of bones which get disslolved by the vinegar while canning. We can also catch White Fish which is also high in fat and we would smoke that. I have canned Salmon back at home when I get it, and I have a friend that smokes the salmon first and then cans it....but I have yet to try that.
As much as I would love to do a pressure canner- it scares me to death. Bravo to your Mom. I will stick with regular canning for now with high acid foods.
Impressive camp photos. A real great time.
I know what you mean about the pressure canner. But if you watch someone else use it first you will feel better. It actually isn't stressful at all, and there is a small pressure relief valve and quite a wide pressure range for safety.
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