Now that I have the 3 most important items (fish, Bradley Smoker and All American Canner ) all I am missing is some canning wisdom! I hot-smoked some fish and then canned it (with 1 tsp of olive oil) for 110 mins at 10 lbs of pressure and the fish is dry! What did I do wrong? Should I only can smoked salmon that has been slightly cooked? I love that copper river red smoked salmon - love the texture as well.. so how can I accomplish this?
Also - I have bought canned salmon with red pepper flakes, with jalapeno and with hot sauce - anyone has any suggestions/recipe/method of canning with such spices?
Thanks in advance!