Canning candied fish

smoked salmon .tastes awsome .prep the oil honey garlic more pepper corn.hot jars with oil honey peppercorn.a look from above. On the cooker.DSCF2367.JPG DSCF2368.JPG DSCF2371.JPG
 
Smoked fish.JPG
The top jar was cold smoked and then canned. I did it several years ago and it turned out a little tough. Good for adding to a cream cheese or something. I won't do it again.
The bottom jar was hot smoked then canned.. I only hot smoked part of the way.
It is much better tasting.
 
I'm making 50 lbs of salmon candy right now and I want to can it instead of vac-packing it and freezing. I bought pressure canner this season and already did a batch of regular canned salmon which turned out really good. I'm a little confused as to how this would work without just burning or over cooking the candy. Any thoughts? I want it to be as close to the regular candied salmon as possible, no oil and peppers for me.
 
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