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Thread: Canning Kokes Instructions

  1. #1
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    Default Canning Kokes Instructions

    I've always just smoked what I didn't grill or fry but I'd like to do some canning. If you have any instructions you can give me that would be great.
    I've canned/pickled veggies and made jams, etc.. so I kind of know my way the canner, pressure cooker.

    Thanks

  2. #2

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    Check the recipe's forum below the individual state forums. There are two good threads there that have all the info you need to can up some kokes.

    I made some from the stuff there and it came out well. Gonna be canning some more up tonight.

  3. #3
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    PM sent.

    Don
    "The Fish Whisperer" 21' Alexis Classic Thunder Jet

  4. #4

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    I've canned lots of em. My favorite way is to scale and cut off all fins and cut into pieces to fit into pints leaving 1 inch headspace. Brine overnight, rinse, cold smoke w/two panfulls of chips in Littlechief
    (this means no heat. by putting two sticks on top of smoker without the lid, rack on top, then the lid and cover with the box; smoke flavor without cooking them.)
    Immediatly pack into pints. One teaspoon white vinegar, no salt. Process in pressure canner only for 90 minutes at 11 pounds. Let canner cool down before opening. It's smoked fish without the hassles of skinning and deboning to enjoy. Eat skin bones and all or mix into chowder, dips etc. Enjoy

  5. #5
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    I find the skin in the jar very unappealing. After that short stint in the smoker, the skin usually peels off easily in a sheet. spoons, this post is a month and a half old so let us know if you've given it a try yet.

    Rough fillets in brine:


    Out of the smoker:
    Last edited by SuperD; 08-19-2012 at 12:25 PM.
    2003 Jetcraft SK2125, Yamaha 150, Yamaha T8, 2006 Dodge Ram 3500 Dually

  6. #6
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    I remove the head and tail. The take the knife and cut the bottom fins and belly off. You can easily remove the inners this way. After cleaning (Keep scales on), I brine for 24 hours. Then I smoke them whole for 3-4 hours (3-4 pans of chips). I make up a canning sollution of 12 tbls of olive oil, 6 tsp of Old Bay, 6 tsp of dill, 1 tsp of Cayene pepper. Remove the skin at this point,I fill pint jars with fish(1/4" head space is all you need with this recipe), add 1 tablespoon of the sollution with 2 garlic cloves smashed, 1 bay leaf and 1 yellow pepper.

    Pressure cook for 110 minutes at 11psi or so. Let cooker cool naturally or use cold towels soak with water to reduce heat faster. DO NOT vent cooker! I learned the hard way by doing so. The jars in the cooker with start to boil over when you rapidly relieve pressure. You really get a good seal on the jars if you do not rush to relieve pressure. Absolutly the best!

    Let me know what you think it you give this a try. Well worth the effort!

  7. #7
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    Bill, your 3 - 4 hours in the smoker is purely due to trying to smoke full bodies with skin on. If you split the bodies like a big fillet, it would cut your smoke time down by about 2/3's. This is very easy because there is no concern about being neat or avoiding bones. The fish will accept both the brine and the smoke much easier.
    2003 Jetcraft SK2125, Yamaha 150, Yamaha T8, 2006 Dodge Ram 3500 Dually

  8. #8
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    The 2013 canning season officially started this weekend at my house. Early season success at the lake has meant an early start to the canning season for me.







    And I love using the first couple of jars right away!

    2003 Jetcraft SK2125, Yamaha 150, Yamaha T8, 2006 Dodge Ram 3500 Dually

  9. #9
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    Dave's canned kokanee patty recipe:

    3 4 jars (1/2 pint) canned Kokanee drained
    *1/3 - 1/2 cup mayo
    *3/4 - 1 cup finely crushed saltine crackers
    3 chopped green onions
    1/3 cup chopped jalapeno rings (from a jar)
    2 Tbsp chopped cilantro
    1/2 tsp garlic powder
    1/4 tsp cayenne pepper
    1 Tbsp parmesan cheese
    1 egg
    Salt & Pepper

    Makes 10 - 12 patties

    *Fish will vary in moisture content so these are approx. only. Adjust amounts so that the mixture is firm and binds well.
    Mix all ingredients and allow to rest for about 15 minutes in the refrigerator. Form patties. In a large frying pan over medium high heat, heat 1/2 of oil. Add patties (3 dia. X 1/2) to hot oil and cook for 3 minutes each side. Serve with your favorite homemade tartar sauce.
    Last edited by SuperD; 04-22-2013 at 01:11 PM.
    2003 Jetcraft SK2125, Yamaha 150, Yamaha T8, 2006 Dodge Ram 3500 Dually

  10. #10

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    You're tip on removing the skin and bones after smoking made it very easy. I left the fish whole since they were on the small side. I will be making the salmon patties next and I can't wait.

    Attachment 7552

  11. #11

    Default Kokanee Salmon Patties

    Ive made them now three times. The are really good. Shared with a neighbor and they loved them, and wanted a couple jars of fish so they could make there own patties.

  12. #12
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    Dave, glad you have been enjoying them. I love them with my homemade tartar sauce.
    2003 Jetcraft SK2125, Yamaha 150, Yamaha T8, 2006 Dodge Ram 3500 Dually

  13. #13
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    Great recipe! Thanks Dave!
    "The Fish Whisperer" 21' Alexis Classic Thunder Jet

  14. #14
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    Thanks Don, I know you have some good ones of your own. An edit to the recipe is I've switched from the saltines to Ritz for a little butterier flavor.
    2003 Jetcraft SK2125, Yamaha 150, Yamaha T8, 2006 Dodge Ram 3500 Dually

  15. #15
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    I think my recipe uses Ritz as well.
    "The Fish Whisperer" 21' Alexis Classic Thunder Jet

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