Thank you for the detailed report. I’m just barely getting into preservation methods so it sounds like I’ll be making this an aspirational goal for when I have some experience under my belt.
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Only safe way to preserve fish/meat is with a pressure canner. If you're not sourcing the fish yourself, then brining (kinda optional, can add salt to jar), smoking (optional), then canning are all fairly straightforward.
My husband and I can salmon/steelhead from Costco.
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My husband and I can salmon/steelhead from Costco.