You need a pressure cooker, 11 psi for 100 minutes.
The canning process enhances the smoke, I only smoke for 2hrs then can.
I tried a batch after the full smoking process and the sugar burned or caramelized in the jars, it didn't turn out very good.
Pressure cooker .new jars.View attachment 34292 olive oil honey and red pepper will be added to the jars . I will remove fish after 2 hrs smoke in lil chief ,using green alder banch stripped of bark and cut to 1/4 " pucks with skill saw.placed cast iron pan on element of lil chief .I have bricks for the corners of the chief to lift the smoker to let air in ,might leave the door open and try to keep the temp at 140 by disconecting power once pucks are smoldering .
He Canso, what kind of smoker are you using? Steady smoke for two hours or a pan or two then just the heat from the element? My little chief smoker will burn a pan of chips in about 30/40 minutes. I'm thinking that would be too many pans if I did 2 hrs worth?
You don't need to pre heat anything, the canner will get everything hot, yes boil lid seals, and snug them on tight in one motion, nothing crazy, just one motion tight.This is how I will do it.In one pot have hot lids and rings .in another large pot have hot jars .preheat the oil honey and peppers and start removing hot fish pieces from smoker .Hot ingrediants go into the jars and rim wiped clean and hot lid placed on .place jars in pressure canner (with rings on how tight?) .The water in the pressure canner must be 3.5"high and must have a ring at the bottom and previosely boild and hot. 8 jars I will fill one layer of canner and 8 I hope will not be broken after.
He Canso, what kind of smoker are you using? Steady smoke for two hours or a pan or two then just the heat from the element? My little chief smoker will burn a pan of chips in about 30/40 minutes. I'm thinking that would be too many pans if I did 2 hrs worth?
This is how I will do it.In one pot have hot lids and rings .in another large pot have hot jars .preheat the oil honey and peppers and start removing hot fish pieces from smoker .Hot ingrediants go into the jars and rim wiped clean and hot lid placed on .place jars in pressure canner (with rings on how tight?) .The water in the pressure canner must be 3.5"high and must have a ring at the bottom and previosely boild and hot. 8 jars I will fill one layer of canner and 8 I hope will not be broken after.
Creating pellicle on salmon before the smoker.View attachment 34327