Thank you for this video! So helpful for the 20 lbs of salmon my husband brought home this weekend. I'm so excited to get started with it - and you andwered my question about what cans well with the salmon in case I don't have a full load! Thank you so much!
Love this!! Did you make your smoker yourself? Or did you buy it? And totally dumb question... do you skin it before you eat it? Or just eat with the skin on?
@@VenisonforDinner So does it peel off easily then? We've never managed to catch enough fish so I could pressure can it. Here in Ontario we need special fishing equipment (down riggers etc.) just to be able to catch salmon. BUT I am hoping we can go ice fishing this year if the lakes actually freeze up.
So he descales before he filets? Inquiring minds are fascinated… Also you can make a canning rack out of jar rings and zip ties. Works just as good as store bought. I am total with you on the putting away laundry and canning thing.
Kate, I have a huge salmon filet that I got on discount because it was due to expire in 2 day? I don’t have a smoker, so how would I can this salmon raw? Do I cut the skin off, cut it in chunks and can it? Or leave the skin on? Water or no water? Any salt?
I know thia is way off subject, but I am a little frustrated. I bought a gallon of raw milk and because I read that the elderly (Im 71) should drink pasturized milk, I tried to follow diections. Ot took me at least 45 min to heat to 145 and then keep it at that temp for 30 min. Then another 45 min, stiring constantly in sink of ice water to colld to
My mom used to reuse lids and I do too and it works perfect
Me too
I sure do appreciate your content and all the effort you take to provide this knowledge
My pleasure!
I do love your sense of humor!! Love from SC!
Gotta say that makes me happy!
Love the cooking , canning and gardening videos
More to come!
Wow! What a bounty! Love Salmon! It's so good for you!!! Love how you teach & share your knowledge to help others!😊
Thanks so much
💚 So much beautiful Salmon!Thanks for showing us how to can it. 💚
You are so welcome
Thank you for this video! So helpful for the 20 lbs of salmon my husband brought home this weekend. I'm so excited to get started with it - and you andwered my question about what cans well with the salmon in case I don't have a full load! Thank you so much!
You are so welcome!
Thank you dear for sharing. Always enjoy your videos. God bless
You are so welcome
Love this!! Did you make your smoker yourself? Or did you buy it? And totally dumb question... do you skin it before you eat it? Or just eat with the skin on?
Yes, Marius made the smoker. We don't eat the skin, but it's not a dumb question!!! Some cultures do. Our chickens love it.
@@VenisonforDinner So does it peel off easily then? We've never managed to catch enough fish so I could pressure can it. Here in Ontario we need special fishing equipment (down riggers etc.) just to be able to catch salmon. BUT I am hoping we can go ice fishing this year if the lakes actually freeze up.
I have never reused canning lids myself, but if it works, I may just start 😉
It works great!
So he descales before he filets? Inquiring minds are fascinated…
Also you can make a canning rack out of jar rings and zip ties. Works just as good as store bought.
I am total with you on the putting away laundry and canning thing.
Cool idea!
I just off set my second stack all the way around with 1 center top on the 2 below.
Will you eat all of that in one year? I love salmon, you are blessed to have it available.
That's the plan!
Do you store them with the rings off?
Yes I do.
To 40 degrees. I wonder if it would be the end of me to just drink it as is. Does everyone work that long to process milk?
I've never pasteurized raw milk so I don't know the process.
Kate, I have a huge salmon filet that I got on discount because it was due to expire in 2 day? I don’t have a smoker, so how would I can this salmon raw? Do I cut the skin off, cut it in chunks and can it? Or leave the skin on? Water or no water? Any salt?
You can do it soon on or skin off. Skin on means more oil in the can but the skin is annoying to clean off the jar later on. Yes a bit of salt.
And yes cut it into chunks.
What pressure canner do you have?
Presto 23 quart
I'm a rebel canner too 🤭
I'm new here. I hope I can get some salmon so I can can it. But salmon is really spendy here and we don't fish. We need to start. God bless
Thanks for watching
Are you back to two videos a week again? Please say yes!
I kinda just had an excess of videos waited to be published…
@@VenisonforDinner Well, they are happily received!
I know thia is way off subject, but I am a little frustrated.
I bought a gallon of raw milk and because I read that the elderly (Im 71) should drink pasturized milk, I tried to follow diections. Ot took me at least 45 min to heat to 145 and then keep it at that temp for 30 min. Then another 45 min, stiring constantly in sink of ice water to colld to
If you are healthy and your milk is from a good source I'd say go for it....drink it raw!