cl_fishin Posted March 27, 2017 Report Share Posted March 27, 2017 I know I have talked about it before and there seemed to be some interest, so I filmed the process... the end product is awesome! Link to comment Share on other sites More sharing options...
Moosebunk Posted March 27, 2017 Report Share Posted March 27, 2017 Have never seen anything like this Carl. And I said that about your float fishing for whiteys too. lol. What a great idea though. Informative and well done. Link to comment Share on other sites More sharing options...
cl_fishin Posted March 27, 2017 Author Report Share Posted March 27, 2017 Thanks, I really like mixing things up, and tweaking techniques,... keeps it interesting Link to comment Share on other sites More sharing options...
porkpie Posted March 27, 2017 Report Share Posted March 27, 2017 Thanks for the video! Link to comment Share on other sites More sharing options...
akaShag Posted March 27, 2017 Report Share Posted March 27, 2017 (edited) Well done! I have been doing this for about forty years and your video would have been extremely helpful back when I was getting started! Here are a few comments, NOT intended as criticism, based on my experience: I believe you would get closer to 100% of sealed jars if you soaked the lids in hot water before you put them on the jars. On the 250 ml jars, you can get away with half an inch of headspace. I was surprised that you put cold jars (out of the fridge) into the canner and did not get breakage. I guess if you are starting with good cold water in the canner that would help, but this is one area that I have run into problems in the past. You correctly point out that the pressure needed will vary with elevation. I use ten pounds for ninety minutes, and don't get too worried if pressure dips to about nine pounds for a short while. But fluctuating pressure say ten to twelve, back to ten, back to twelve, etc will probably cause the jar contents to siphon out, and might cause sealing problems. Your jars look VERY clean when they come out of the canner. Mine usually have a bit of a film on them, and I just wash them in the sink with hot soapy water. Again,. WELL DONE!!!!But it reminds me of the recipe for elephant stew: First, get an elephant................ Doug Edited March 27, 2017 by akaShag Link to comment Share on other sites More sharing options...
misfish Posted March 27, 2017 Report Share Posted March 27, 2017 Mud Line = blood line. Bleeding the fish out after you have caught it, will eliminate most of it. I noticed you didnt cut out the Y bone. Does it desolve in the cooking process? I like the add salt, but would add onion. Fusing the onion into the fish. Oh I need lettuce. LOL Nice Thanks for taking the time. Enjoyed. Link to comment Share on other sites More sharing options...
akaShag Posted March 27, 2017 Report Share Posted March 27, 2017 back to Misfish, yes the bones dissolve during canning, same as when you see the bones in canned salmon, they turn to mush. I often put a slice of Vidalia onion into my jars of fish, and jars of smoked fish too. It does add a nice flavour, but also adds quite a bit of moisture so the consistency of the canned fish is more watery. You can just pour that off, but you are pouring away flavour with the liquid!!! Doug Link to comment Share on other sites More sharing options...
cl_fishin Posted March 27, 2017 Author Report Share Posted March 27, 2017 Thanks for the tips, I will try them next time for sure,..I appreciate your experience. When I started the process everything was cold and warmed up together so there was no quick drastic temp changes Well done! I have been doing this for about forty years and your video would have been extremely helpful back when I was getting started! Here are a few comments, NOT intended as criticism, based on my experience: I believe you would get closer to 100% of sealed jars if you soaked the lids in hot water before you put them on the jars. On the 250 ml jars, you can get away with half an inch of headspace. I was surprised that you put cold jars (out of the fridge) into the canner and did not get breakage. I guess if you are starting with good cold water in the canner that would help, but this is one area that I have run into problems in the past. You correctly point out that the pressure needed will vary with elevation. I use ten pounds for ninety minutes, and don't get too worried if pressure dips to about nine pounds for a short while. But fluctuating pressure say ten to twelve, back to ten, back to twelve, etc will probably cause the jar contents to siphon out, and might cause sealing problems. Your jars look VERY clean when they come out of the canner. Mine usually have a bit of a film on them, and I just wash them in the sink with hot soapy water. Again,. WELL DONE!!!!But it reminds me of the recipe for elephant stew: First, get an elephant................ Doug Link to comment Share on other sites More sharing options...
cl_fishin Posted March 27, 2017 Author Report Share Posted March 27, 2017 Thanks, and like akaShag said the bones are quite fine and pretty much dissolve away, you don't notice them at all....might have to try the onion thing next time too Mud Line = blood line. Bleeding the fish out after you have caught it, will eliminate most of it. I noticed you didnt cut out the Y bone. Does it desolve in the cooking process? I like the add salt, but would add onion. Fusing the onion into the fish. Oh I need lettuce. LOL Nice Thanks for taking the time. Enjoyed. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 27, 2017 Report Share Posted March 27, 2017 On my list of things to do this summer. And so I don't forget, I've conveniently subbed to your channel. Top notch videos man! Really really enjoy them! Link to comment Share on other sites More sharing options...
cl_fishin Posted March 28, 2017 Author Report Share Posted March 28, 2017 Thanks for the kind words and the Sub I appreciate it,.. you won"t regret learning to can fish it really is a great healthy alternative to grocery store stuff On my list of things to do this summer.And so I don't forget, I've conveniently subbed to your channel.Top notch videos man! Really really enjoy the Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 28, 2017 Report Share Posted March 28, 2017 Thanks for the kind words and the Sub I appreciate it,.. you won"t regret learning to can fish it really is a great healthy alternative to grocery store stuff Your welcome! I already can other goods I've just never done whities. Aka shag brought me some canned moose meat that was amazing!!!! Might as well try new foods. Certainly doesn't hurt to have another fish to Target and more food options that's for sure!!! How's the flavour? Link to comment Share on other sites More sharing options...
PUMP KNOWS Posted March 28, 2017 Report Share Posted March 28, 2017 Looks yummy, I want some Link to comment Share on other sites More sharing options...
cl_fishin Posted March 29, 2017 Author Report Share Posted March 29, 2017 (edited) It really is good stuff! Looks yummy, I want some Edited March 29, 2017 by cl_outside Link to comment Share on other sites More sharing options...
Sinker Posted March 30, 2017 Report Share Posted March 30, 2017 Great video. I have been canning stuff my whole life. It is a great way to preserve fish and game!! I get a lot of weird looks when I pull out a bottle of meat, but once they try it, they want more!! Its awesome stuff for a shore lunch side dish, and great warmed up on the ice in the shack! Thanks for sharing! S. Link to comment Share on other sites More sharing options...
cl_fishin Posted March 31, 2017 Author Report Share Posted March 31, 2017 Thanks, I really enjoy it a lot......I want to try Venison at some point too Great video. I have been canning stuff my whole life. It is a great way to preserve fish and game!! I get a lot of weird looks when I pull out a bottle of meat, but once they try it, they want more!! Its awesome stuff for a shore lunch side dish, and great warmed up on the ice in the shack! Thanks for sharing! S. Link to comment Share on other sites More sharing options...
akaShag Posted March 31, 2017 Report Share Posted March 31, 2017 When you are ready to can venison, feel free to shoot me a pm and I can give you some pointers. Of course, free advice is often worth what you pay for it!Doug Link to comment Share on other sites More sharing options...
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