Baby I am so proud of you for working so hard for us and learning to can salmon you did amazing on your first time you were so smart and so dedicated to learning new things and you always succeed I’m so proud/Blessed to be your wife😘❤️💋 and I had fun filming💜🙏
You were using your jar lifter upside down. You will find that they lift way better. Also, i was always taught to use another shelf thing to stack the jars. You may need to purchase one since your canner only came with one.
Minute on the Mountain that is my brother I will check it out. My TH-cam hasn’t been giving me notifications on a bunch of people, I do t know what is happening. Thank you I will check it out.
I didn't know you could can salmon, but I guess you can can anything. Awesome idea given the times. Good thing you have some much meat available. Looks good man. Get the mits...safety first 😊👍. You have some cool art on the side of your fridge as well. Be safe man.
Heck yeah brother that’s looking good man, I can almost taste it😜 Caning is a great way to store food without filling a freezer up! We do some canning every year. My dad showed me a way to can bear and deer using jars and the oven. We have done that a few times but my dad and his friends done it for years. Nothing like coming home after a long day at work and pulling out a jar of deer and throw it a skillet with some BBQ sauce and some seasoning, quick easy meal! Great job brother!
that is interesting, i never thought about canning bear, or venison. sounds like a good video brother. thanks so much your support means alot. talk to ya later.
I got a bunch of trout from last season and was thinking of doing the same thing. That salmon is looking awesome boss! Oven mits seem important haha. Great job, very helpful. So cool when they start popping.
Another well done bro! Much appreciated tutorial in trying times. I've got a freezer full and all the canning supplies so I've got no excuse to get on it . Looks delish! See you on the river soon.
Sleeping Bear seems like people are not taking it as serious as I think they should be. Here in Vancouver they are everywhere, hopefully after the governors speech last night people will now stay home. Stay safe out there my friend
Great idea on canning caught salmon! I’ve canned vegetables before but never used a pressure cooker and always thought I would be a hard learning curve to try it. Nice walk though video! Ouch steam burns are no joke that’s for sure
:D WOW my brother...those look good....even my cats are looking at those fillets...lol...i can almost smell the smoker...makin me mouth water....well at least my cats are in luck as their food is salmon flavor...but im gunna have to wait until the stores get food or i can go fishin :) thanks for the great how to video...very nicely done...may God bless and keep y'all safe...
Nice you're all prepped up. Looks like some good eating. Better than the ramen, macncheese or rice everyone is stocking up on. Where are you in Washington? I may be moving there soon. 👍
I live in Woodland, Wa. it is a great little fishing town. If you move here let me know my brother I will show you some epic spots, and maybe we can do a collaboration. where in Wa are you moving too?
@@northforklures275 Yeah the company my wife is applying for wanted her to consider Bellevue but it's too expensive and it didnt look to be as good for the fishing.
I leave skin on,,try cotton wood,,cold smoke,,half day,, sockeye or springs, bigger fish cut strips length wise,,smoked coho, red ones smoked..try it..tastes like cod.
Good video Dominic, my Brother in Law and I canned the meat off the front shoulders of a deer one year. It wasn’t the best looking meat after canning but it was extremely tender and was absolutely great mixed with cream of mushroom soup over noodles. Will last a really long time. Thanks for sharing. Stay safe and well. Don
Karen works for the town and they had an emergency management meeting last night so I had dinner alone and so I had moose steaks for dinner. I’ve been fortunate enough to have been involved in 2 moose hunts over the years, so I’ve had a lot of moose meat in the past. This young bull is about the tenderest meat I have had to date. Karen’s still reluctant to try it but I’m gonna make a moose stew this weekend and hopefully she won’t be able to resist and that will calm her concerns about the meat. The hot sausage I made is awesome, glad I made a bunch.
Yeah be careful of that hot a$$ steam when opening the canner after its depressurized. QUESTION: thinking about smoking and canning some of my freezer salmon. Have you opened and tasted one of your jars yet? Good? Did it turn out kind of dry?
True North Angler we are my brother, thanks for the encouragement. Things are crazy here, hope all is well with you and your family! God is good and this too will pass.
Same process as rainbow trout. And I smoked them in a big chief, it doesn’t have a temp gauge but I’m guessing 175. Degrees if I was doing trout I would smoke, then peel the skin off.
Join the Madd Panic....Everything is on lock down in Florida!! I've never seen this before...I always wondered how this was accomplished....Now I know!!
I’m wondering why you didn’t Brine the Salmon before smoking? Was the brine not necessary and just smoked to add flavour? I’m looking to try this out with Rainbow Trout 😁
Yes brine is not necessary for canning. But if you are not canning and just smoking to eat then add brine. Canning is basically a way to persevere fish for long periods of time. I suppose you could brine the fish then can it but I haven’t heard of that being done before.
Awesome video.I like the video is the best.Great upload, thank you. Brilliant video.I have really enjoyed watching it. love so much this video. like the video is the best. As we develop day by day,Always follow your luck.I sincerely hope that your channel will be very big.
I was so impressed that you cited the canner manual (most people don't read them). But you somehow came up with your own timing system for 15 psi. Wrong. And you didn't place the rack between the two levels of jars in the canner. Wrong. Then you opened the canner Wrong. The manual even says to lift the lid away from your face, but when you lifted it level, that's how the steam caught you. Next time open it away from you, at an angle toward the wall, so the steam jets up and away from you and your hands. But the real highlight to this video was watching you take the jars out with the jar lifter Upside Down. I guess it's a guy thing. hahahaha. But in all honesty, you did better than most Master Canners out there. And your Big Chief looks like it has really been thru the rigors, but evidently worked perfectly. The salmon looked awesome. Why did you remove the skin? It cans perfectly. I'm still impressed with what you taught, even if it was your first canning experience in the bright and shinny new Presto Canner. Way to go Dude, you're still tops in my book!! Be healthy, stay safe and many blessings, Morgan.
Well I’ll say.... thanks I guess. Thanks for your input. But I will say sounded kinda passive aggressive to me. I took the skin off because it’s just personal preference. Thanks for watching
@@northforklures275 Goodness no passive aggressive at all. I meant it as kindness in a somewhat humourous way. And I was serious when I said that you did better than most Master Canners have done. I have been researching what kind of smoker I wanted and had settled on the Little Chief so I was glad to see your smoker in operation. It says a lot for equipment that looks used AND works good. Please do not take my post in the wrong way. I really admire canners, young or old, seasoned or not, who do good videos. Yours was great. I have shared it with several of my fellow canners because I felt it really was done well. Your kitchen was clean and your knives were sharp, those are huge pluses in my book. As for the skin, I love the skin, that's the only reason I asked, LOL. This darned pandemic has everyone leaning into emotions that generally aren't felt. I will be trying your smoking brine as well. Living here, high up on the Colorado Rockies, I am somewhat forced to live with trout, but I sure wish we had salmon like you do. I wish the best for you. Be healthy, stay safe, and many blessings.
I understand how to use the to use the tongs. Because I choose to use them the way that works better is my choice. Maybe you should try to not be an ass hat? But sounds like your pretty good at it! -love the joker 🃏
Baby I am so proud of you for working so hard for us and learning to can salmon you did amazing on your first time you were so smart and so dedicated to learning new things and you always succeed I’m so proud/Blessed to be your wife😘❤️💋 and I had fun filming💜🙏
Catania Inspirations thanks my love 😍
Great tutorial on canning fish. I like the smoking process before to give them a nice flavor.
FitzYakin thanks I think it tastes much better that way. Have a great week
so beautiful video great vIdeo good luck for future I am big fan of you I am supporting you
Thank you so much
You were using your jar lifter upside down. You will find that they lift way better. Also, i was always taught to use another shelf thing to stack the jars. You may need to purchase one since your canner only came with one.
Yes I agree, they don’t recommend stacking cans. And my sister called me out and said I had the van lifter upside down. 😂 thanks for watching
Musta bin a college kid
Great video, man. Hope you and your family are staying safe during all this. Gave your channel a shout out on MOTM about two videos ago. Stay safe.
Minute on the Mountain that is my brother I will check it out. My TH-cam hasn’t been giving me notifications on a bunch of people, I do t know what is happening. Thank you I will check it out.
I didn't know you could can salmon, but I guess you can can anything. Awesome idea given the times. Good thing you have some much meat available. Looks good man. Get the mits...safety first 😊👍. You have some cool art on the side of your fridge as well. Be safe man.
YourNextCast thanks much love my friend
Heck yeah brother that’s looking good man, I can almost taste it😜 Caning is a great way to store food without filling a freezer up! We do some canning every year. My dad showed me a way to can bear and deer using jars and the oven. We have done that a few times but my dad and his friends done it for years. Nothing like coming home after a long day at work and pulling out a jar of deer and throw it a skillet with some BBQ sauce and some seasoning, quick easy meal! Great job brother!
that is interesting, i never thought about canning bear, or venison. sounds like a good video brother. thanks so much your support means alot. talk to ya later.
I got a bunch of trout from last season and was thinking of doing the same thing. That salmon is looking awesome boss! Oven mits seem important haha. Great job, very helpful. So cool when they start popping.
CastFromTheHip you should my brother it is a good feeling.
Another well done bro! Much appreciated tutorial in trying times. I've got a freezer full and all the canning supplies so I've got no excuse to get on it . Looks delish! See you on the river soon.
Myles Welch indeed my brother! Stay safe
Another awesome video as always brother! Thanks for sharing with us, and hope you guys are all doing well!
TrophyShotOutdoors thanks so much my friend
My Indian friend canned salmon. East side of Washington here.. be safe brother
Sleeping Bear you too my friend. Stay safe as well.
@@northforklures275 I've been under self quarantine 15 days tomorrow. Hows the west part of Washington doing?
Sleeping Bear seems like people are not taking it as serious as I think they should be. Here in Vancouver they are everywhere, hopefully after the governors speech last night people will now stay home. Stay safe out there my friend
@@northforklures275 I'm in self quarantine 16 days today. I'm good just me and I have skills. God bless.. smoked salmon sounds good
Great information on canning fish brother
Coffey Outdoors thanks my brother I appreciate you stopping by
Great idea on canning caught salmon! I’ve canned vegetables before but never used a pressure cooker and always thought I would be a hard learning curve to try it. Nice walk though video! Ouch steam burns are no joke that’s for sure
Rob Schaller thanks my brother, I thought canning was going to be hard but it is quite easy. Thanks for watching and stay safe out there
Rob Schaller it is great and shelf life Is years
Looks great my friend well done buddy stay safe my friend 👍
John Ames thanks will do my brother
:D WOW my brother...those look good....even my cats are looking at those fillets...lol...i can almost smell the smoker...makin me mouth water....well at least my cats are in luck as their food is salmon flavor...but im gunna have to wait until the stores get food or i can go fishin :) thanks for the great how to video...very nicely done...may God bless and keep y'all safe...
Thanks for watching
Nice you're all prepped up. Looks like some good eating. Better than the ramen, macncheese or rice everyone is stocking up on. Where are you in Washington? I may be moving there soon. 👍
I live in Woodland, Wa. it is a great little fishing town. If you move here let me know my brother I will show you some epic spots, and maybe we can do a collaboration. where in Wa are you moving too?
@@northforklures275 That would be sweet. It is still up in the air but near Bremerton.
Sweet that’s a good area and diverse fishing
@@northforklures275 Yeah the company my wife is applying for wanted her to consider Bellevue but it's too expensive and it didnt look to be as good for the fishing.
Going to try
Right on brother 🤙🏼
I leave skin on,,try cotton wood,,cold smoke,,half day,, sockeye or springs, bigger fish cut strips length wise,,smoked coho, red ones smoked..try it..tastes like cod.
Cecil Mercer ok thanks for the tips! I’ll give it a shot
@@northforklures275 i might add, make sure cotton wood is decayed rotton, long lasting on the smoke.
Good video... did you brine your fish at all or just smoked only?
Just smoked it. No brine. But a pinch of salt wouldn’t hurt
Thanks man, gonna do this with a bunch of Coho and Sea run cutthroat that I need to get out of my freezer!
It’s great, I started adding jalapeños in the cans before I can them.
Good video Dominic, my Brother in Law and I canned the meat off the front shoulders of a deer one year. It wasn’t the best looking meat after canning but it was extremely tender and was absolutely great mixed with cream of mushroom soup over noodles. Will last a really long time. Thanks for sharing. Stay safe and well. Don
Buck Tales Outdoors that’s a good idea. With all this stuff going on I’m gonna start canning tons of stuff. How are ya doing with that moose?
Karen works for the town and they had an emergency management meeting last night so I had dinner alone and so I had moose steaks for dinner. I’ve been fortunate enough to have been involved in 2 moose hunts over the years, so I’ve had a lot of moose meat in the past. This young bull is about the tenderest meat I have had to date. Karen’s still reluctant to try it but I’m gonna make a moose stew this weekend and hopefully she won’t be able to resist and that will calm her concerns about the meat. The hot sausage I made is awesome, glad I made a bunch.
Yeah be careful of that hot a$$ steam when opening the canner after its depressurized.
QUESTION: thinking about smoking and canning some of my freezer salmon. Have you opened and tasted one of your jars yet? Good? Did it turn out kind of dry?
PNWSillyHeart that was freaking 🥵 Hot!! as a matter of fact I did last night! It is as good as the day I canned it, no joke.
Hey Dom, hope all is well with you and Jodie. Throughout this difficult time, we support each other. God Bless and be safe, we are in good hands.
True North Angler we are my brother, thanks for the encouragement. Things are crazy here, hope all is well with you and your family! God is good and this too will pass.
If you have answered this i apologize... is the same exact process for rainbow trout and what temp did you smoke them for on the 2 hour smoke?
Same process as rainbow trout. And I smoked them in a big chief, it doesn’t have a temp gauge but I’m guessing 175. Degrees if I was doing trout I would smoke, then peel the skin off.
Join the Madd Panic....Everything is on lock down in Florida!! I've never seen this before...I always wondered how this was accomplished....Now I know!!
Wes Lovelace crazy times man. Thank God we still have power
Is it hot or cold smoking?
I’m wondering why you didn’t Brine the Salmon before smoking? Was the brine not necessary and just smoked to add flavour? I’m looking to try this out with Rainbow Trout 😁
Yes brine is not necessary for canning. But if you are not canning and just smoking to eat then add brine. Canning is basically a way to persevere fish for long periods of time. I suppose you could brine the fish then can it but I haven’t heard of that being done before.
2021 waiting for the 🌺
Awesome video.I like the video is the best.Great upload, thank you. Brilliant video.I have really enjoyed watching it. love so much this video. like the video is the best. As we develop day by day,Always follow your luck.I sincerely hope that your channel will be very big.
Thanks for the visit
Does this method “cook out” the little pin bones?
Yes it does. Thanks for watching
Are those pint jars?
Yes
I was so impressed that you cited the canner manual (most people don't read them). But you somehow came up with your own timing system for 15 psi. Wrong. And you didn't place the rack between the two levels of jars in the canner. Wrong. Then you opened the canner Wrong. The manual even says to lift the lid away from your face, but when you lifted it level, that's how the steam caught you. Next time open it away from you, at an angle toward the wall, so the steam jets up and away from you and your hands. But the real highlight to this video was watching you take the jars out with the jar lifter Upside Down. I guess it's a guy thing. hahahaha. But in all honesty, you did better than most Master Canners out there. And your Big Chief looks like it has really been thru the rigors, but evidently worked perfectly. The salmon looked awesome. Why did you remove the skin? It cans perfectly. I'm still impressed with what you taught, even if it was your first canning experience in the bright and shinny new Presto Canner. Way to go Dude, you're still tops in my book!! Be healthy, stay safe and many blessings, Morgan.
Well I’ll say.... thanks I guess. Thanks for your input. But I will say sounded kinda passive aggressive to me. I took the skin off because it’s just personal preference. Thanks for watching
@@northforklures275 Goodness no passive aggressive at all. I meant it as kindness in a somewhat humourous way. And I was serious when I said that you did better than most Master Canners have done. I have been researching what kind of smoker I wanted and had settled on the Little Chief so I was glad to see your smoker in operation. It says a lot for equipment that looks used AND works good. Please do not take my post in the wrong way. I really admire canners, young or old, seasoned or not, who do good videos. Yours was great. I have shared it with several of my fellow canners because I felt it really was done well. Your kitchen was clean and your knives were sharp, those are huge pluses in my book. As for the skin, I love the skin, that's the only reason I asked, LOL. This darned pandemic has everyone leaning into emotions that generally aren't felt. I will be trying your smoking brine as well. Living here, high up on the Colorado Rockies, I am somewhat forced to live with trout, but I sure wish we had salmon like you do. I wish the best for you. Be healthy, stay safe, and many blessings.
Thanks I feel better now. 😀 hope you have a blessed weekend
You had the jar lifter upside down…., and you said the time was 80 minutes and you processed it for 90 minutes.
Ok. Great observation. It is 90 min. And I prefer the jar lifter that way, it’s more comfortable.. but that’s just my preference
Must be this jokers first time canning, turn the jar tongs right side up
I understand how to use the to use the tongs. Because I choose to use them the way that works better is my choice. Maybe you should try to not be an ass hat? But sounds like your pretty good at it! -love the joker 🃏