Home Canned Fresh Trout
3.8 هزار بار بازدید -
4 سال پیش
-
How to pressure can Trout,
How to pressure can Trout, or any fish but tuna (Recipes below)
Taste test of 1 year old canned trout is here:
Home Canned Trout Taste Test
4.5 lbs of 10-inch Trout makes about 5 pint jars
pg 5-10 in the USDA Complete Guide to Home Canning
5 large trout, remove fins, head, tail (make fish stock from them)
Mixed Seasoning of any sort
garlic powder (see below)
dill weed (see below)
diced green onions (see below)
No Salt and NO oil
can add: 1 Tblsp Russian dressing per jar, or ketchup or mustard, etc. into each jar
Before cleaning fish put them into a large bowl with ice and cold water. Add about 1/3 c white vinegar (keeps them from getting slimy).
You may add a tablespoon or two of BBQ sauce, Catalina dressing, mustard or whatever.
Pressure can: half-pints, 12-oz, or pint jars for 100 min at the pressure for your elevation/altitude (see below). Follow your pressure canning manual for how to pressure can.
NOTE: You can process the trout in quart jars but to be honest that’s just way too much canned fish for a normal family. It’s your choice.
Find your exact elevation/altitude (on my channel):
Find your EXACT Altitude/Elevation fo...
Adjusting for elevation when Pressure canning:
Elevation Weighted gauge Dial gauge
0-1,000 ft 10 psi 11 psi
1,001-2,000 ft 15 psi 11 psi
2,001-4,000 ft 15 psi 12 psi
4,001-6,000 ft 15 psi 13 psi
6,001-8,000 ft 15 psi 14 psi
8,001-10,000 ft 15 psi 15 psi
As with all canning, once jars are removed from the canner allow jars to rest undisturbed for 12-24 hours, then remove rings/bands, check seals, wash and label jars then store in a coolish, dark dry place.
On the plus side, the scales & bones dissolve. If any jars do not seal just put in the refrigerator and use them first.
This tutorial is for informational purposes only. It’s your responsibility to follow approved instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines, and for Pete’s sake use only canning recipes approved by the USDA. You can download the USDA Complete Guide to Home Canning, 2015 revision at Purdue University’s website for free: https://nchfp.uga.edu/publications/pu....
Do not buy the book at Amazon or any other site online except for the Purdue site. Most are reprinted in China, and there are nefarious changes in those books. If you would rather buy it than print it from Purdue’s site it will cost $19 plus shipping. Get it here: https://mdc.itap.purdue.edu/item.asp?...
To learn more than you ever thought possible visit the National Center for Home Food Preservation at: https://nchfp.uga.edu/index.html and spend time there, and have your printer at the ready.
To my taste, home canned trout is far better than sardines and superior to canned tuna or ugly chicken (sorry Leisa). I have canned steelhead, mackerel, and salmon with this recipe and they are all delicious. I have also canned oysters IAW the USDA book and they were delicious.
Trout Patties
1 pint home canned trout, drained (not that there is more than a half teaspoon in the jar)
1/3 cup fine chopped onion
1 beaten egg
10 saltine crackers
1 Tablespoon Worcestershire sauce
1/8 teaspoon white or black pepper
1. Mix all but the trout until well combined.
2. Add chunked trout and mix well (use hands if necessary)
3. Form patties and fry in light olive oil on about medium high, only turning when they are brown and crisp.
4. Serve on or beside a salad
Recipes for Sardines, which are also great for Home Canned Trout:
OFF GRID with DOUG & STACY: COOKING WITH SARDINES (1) Fish tacos:
OFF GRID: COOKING WITH SARDINES (1)
OFF GRID with DOUG & STACY: COOKING WITH SARDINES (2) Pizza:
OFF GRID: COOKING WITH SARDINES (2)
OFF GRID with DOUG & STACY: COOKING WITH SARDINES (3) Fisherman’s Eggs:
OFF GRID: COOKING WITH SARDINES (3)
The knives we use are Cutco Cutlery. Dagney’s had them since 1969 and you can buy them at Costco or Cutco Cutlery at: https://www.cutco.com/
I do not get any kind of commission or kickback for suggesting anyone or anything. I just enjoy making these videos and sharing things we like with others. We also do not accept money for any reason, from anyone.
Thanks for watching and feel free to Like, Comment and Subscribe. And if you would like a video on something else, please say so in the comments. I will try to oblige.
Be safe!!!
Taste test of 1 year old canned trout is here:
Home Canned Trout Taste Test
4.5 lbs of 10-inch Trout makes about 5 pint jars
pg 5-10 in the USDA Complete Guide to Home Canning
5 large trout, remove fins, head, tail (make fish stock from them)
Mixed Seasoning of any sort
garlic powder (see below)
dill weed (see below)
diced green onions (see below)
No Salt and NO oil
can add: 1 Tblsp Russian dressing per jar, or ketchup or mustard, etc. into each jar
Before cleaning fish put them into a large bowl with ice and cold water. Add about 1/3 c white vinegar (keeps them from getting slimy).
You may add a tablespoon or two of BBQ sauce, Catalina dressing, mustard or whatever.
Pressure can: half-pints, 12-oz, or pint jars for 100 min at the pressure for your elevation/altitude (see below). Follow your pressure canning manual for how to pressure can.
NOTE: You can process the trout in quart jars but to be honest that’s just way too much canned fish for a normal family. It’s your choice.
Find your exact elevation/altitude (on my channel):
Find your EXACT Altitude/Elevation fo...
Adjusting for elevation when Pressure canning:
Elevation Weighted gauge Dial gauge
0-1,000 ft 10 psi 11 psi
1,001-2,000 ft 15 psi 11 psi
2,001-4,000 ft 15 psi 12 psi
4,001-6,000 ft 15 psi 13 psi
6,001-8,000 ft 15 psi 14 psi
8,001-10,000 ft 15 psi 15 psi
As with all canning, once jars are removed from the canner allow jars to rest undisturbed for 12-24 hours, then remove rings/bands, check seals, wash and label jars then store in a coolish, dark dry place.
On the plus side, the scales & bones dissolve. If any jars do not seal just put in the refrigerator and use them first.
This tutorial is for informational purposes only. It’s your responsibility to follow approved instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines, and for Pete’s sake use only canning recipes approved by the USDA. You can download the USDA Complete Guide to Home Canning, 2015 revision at Purdue University’s website for free: https://nchfp.uga.edu/publications/pu....
Do not buy the book at Amazon or any other site online except for the Purdue site. Most are reprinted in China, and there are nefarious changes in those books. If you would rather buy it than print it from Purdue’s site it will cost $19 plus shipping. Get it here: https://mdc.itap.purdue.edu/item.asp?...
To learn more than you ever thought possible visit the National Center for Home Food Preservation at: https://nchfp.uga.edu/index.html and spend time there, and have your printer at the ready.
To my taste, home canned trout is far better than sardines and superior to canned tuna or ugly chicken (sorry Leisa). I have canned steelhead, mackerel, and salmon with this recipe and they are all delicious. I have also canned oysters IAW the USDA book and they were delicious.
Trout Patties
1 pint home canned trout, drained (not that there is more than a half teaspoon in the jar)
1/3 cup fine chopped onion
1 beaten egg
10 saltine crackers
1 Tablespoon Worcestershire sauce
1/8 teaspoon white or black pepper
1. Mix all but the trout until well combined.
2. Add chunked trout and mix well (use hands if necessary)
3. Form patties and fry in light olive oil on about medium high, only turning when they are brown and crisp.
4. Serve on or beside a salad
Recipes for Sardines, which are also great for Home Canned Trout:
OFF GRID with DOUG & STACY: COOKING WITH SARDINES (1) Fish tacos:
OFF GRID: COOKING WITH SARDINES (1)
OFF GRID with DOUG & STACY: COOKING WITH SARDINES (2) Pizza:
OFF GRID: COOKING WITH SARDINES (2)
OFF GRID with DOUG & STACY: COOKING WITH SARDINES (3) Fisherman’s Eggs:
OFF GRID: COOKING WITH SARDINES (3)
The knives we use are Cutco Cutlery. Dagney’s had them since 1969 and you can buy them at Costco or Cutco Cutlery at: https://www.cutco.com/
I do not get any kind of commission or kickback for suggesting anyone or anything. I just enjoy making these videos and sharing things we like with others. We also do not accept money for any reason, from anyone.
Thanks for watching and feel free to Like, Comment and Subscribe. And if you would like a video on something else, please say so in the comments. I will try to oblige.
Be safe!!!
4 سال پیش
در تاریخ 1399/10/29 منتشر شده
است.
3,840
بـار بازدید شده