MaryIsobel

That looks absolutely amazing!

I'm on the west coast of BC, Canada, about 300 feet above sea level. These are the instructions I use. I know you are a well seasoned "preserver." I just can't stress enough that a pressure canner must be used - I just get scared thinking that someone will try to water bath. Not you though - just a disclaimer! I don't use olive oil or peppercorns, just fish and salt. Skin on is fine, it all blends in once canned, but my husband is a master filleter/skinner, but I don't worry about bones. Add the salmon pieces to half-pint jars. If you are using skin-on salmon, make sure to put the skin side towards the outside. Then, top with canning salt, 2 peppercorns per jar, and oil if using. Do not add water, the fish will release its own liquid. Next, wipe the rims of the jars with a clean, damp towel. Then, top with a lid and seal it finger-tight. Place the liner on the bottom of the pressure cooker, and add a few inches of water. Add the jars to the pressure canner and process for 110 minutes at 10 PSI, or according to your pressure cooker’s instructions. Turn off heat, and allow the pressure indicator to drop down naturally. Open the lid, remove the jars and allow to cool to room temp.

I pressure can it with nothing other than a half teaspoon of salt per 4 oz jar (this is about the same amount as you would get in a purchased can of salmon) - the fish gives off enough liquid/oil. It must be pressure canned - as with all meat or meat containing products. Some leave the skin on, I don't. Bones are fine and turn soft and calcium rich once canned. Friend of mine cans the skin and scraps for dog food. My husband and I have a deal - he catches and cleans, I process. It is leaps and bounds above commercially canned salmon. My late friend had a connection for fresh caught tuna and we would get together and can that as well. Absolutely no comparison to what I grew up knowing as canned tuna.

Well now I am anxious to try stromboli again - little to warm right now but soon. I wish I had "known" you when we were in Costa Rica last year, it would have been fun to connect!

I know many will consider my dissing of salmon as sacrilege, but after years of having abundant sockeye and coho, thanks to a fishing-for-fun husband, I have finally accepted that I don't really like salmon any way other than cold smoked. Now that, I love. I just don't think it is one of the best fish out there and even when barely cooked to a safe temperture, I still find it dry and "fishy." Halibut, ling cod, sablefish - I could eat several times a week. I have made a salmon/corn chowder when corn is fresh and abundant and we like that. Now salmon goes in the smoker, either traditionally smoked or cold smoked. And horror of horrors, I have been known to can both sockeye and coho, as we do enjoy a salmon sandwich now and again and my 94 year old dad thinks that a plate of sliced garden tomatoes topped with a can of sockeye is a meal straight from heaven so I am happy to oblige. I will probably have my coastal BC residency revoked after this post...

Thank you - the rolling tips are helpful - my efforts usually involve sort of a fold and flop method!

That looks delicious - do you roll it up like a jelly roll? I havent made it in a while, and like most things I make, I think I tend to overstuff it. I love how the middle of your bread is fully cooked!

Winwin salad tonight. Fridge cleanout and no cooking in the heat; win win. There is lettuce under there somewhere.

My kind of hot day meal!

When I make twice baked potatoes, I always make at least a dozen because they freeze well. When I mash the innards, I just use sour cream and butter - no milk or cream. Add whatever cheese we have on hand and some green onions. I guess bacon is an option too, but I don't use it. Freeze them on a cookie sheet until they're solid, then store in a container or ziplock.

Sablefish is tied with halibut for my favourite fish. My husband normally catches a lot of salmon, but after 30 years of a freezer full of salmon, I am over it. Thankfully, he has taken to smoking most of it. Now that, I like!

I love the flavour profiles of the dishes that you post!

Frozen meatballs are one of the few prepared foods that I buy. Meatball subs, spaghetti and meatballs, "stroganoff" meatballs, all lifesavers on "those days."

That looks delectable! Cross rib is my go-to for pot roast.

Charlie is a lucky fellow. Your cooking is so diverse - love the rangoon eggrolls!

For someone who isn't inspired to cook - you do a wonderful job! I tried a new recipe for bone-in, skin-on chicken breast last night and that is about as inspired as I have been for two weeks. Fortunately for me, my husband doesn't have a big appetite when it's hot, so we are both content with salads and sandwiches type meals. Reubens tonight.

Thanks, must have misread. If that's the four pound price that's great. I am just used to the frustration of living north of the 49th as far as availabilty to ship to Canada and sometimes outrageous shipping rates, which are sometimes accompanied by crazy tarriffs at the border. I think it's great that they are having trouble keeping up with the demand, as that means that once they get a die and a supplier figured out, it will be a successful business, always nice to see.

I really want to try that pasta shape, but 17.99 per pound (US$, so about 22.50 Canadian) plus a 12 week wait to ship and I didn't even look into the shipping fees to Canada. I shall put it on my Christmas list!

Fabulous! I am always impressed with the number of dishes you make for one meal.

I love the idea of grapefruit - a kind of novel idea for cake. I too, often make loaf cakes in the mini pans. They are great for giving and thaw really quickly for unexpected guests.

Blueberries are early and plentiful this year. Blueberry pie from my Mom's recipe. Shell is filled with uncooked blueberries and then topped with blueberries cooked with a small amount of sugar and cornstarch, water, finished with lemon juice and butter. One for dinner and two minis, one for the elderly neighbour and one to take to my Dad tomorrow. Presentation is a bit sloppy but I used more fresh blueberries than called for and had a bit of overflow. Nothing that whipped cream or ice cream won't cover up!

How wonderful! Your Dad looks very vibrant and extremely happy (as does your son - but he always looks like the happiest kid on earth!) I long to get my Dad out of his long term care home now that restrictions are lifted, but currently cannot imagine trying to get him in to a vehicle. He is currently a "two person transfer" and that doesn't work well getting in and out of a vehicle. One of these days, fingers crossed.

Yes, I have grilled romaine, but this is very delicate leaf lettuce; I'm sure it wouldn't hold up to any heat - good thought though.

I posted a while back about the neighbour who keeps us supplied in fresh mushrooms. To reciprocate a little, my husband took them a couple of pounds of bing cherries from our tree. Not even 24 hours later, they showed up with a cabbage, four zucchini and a grocery bag full of leaf lettuce from their garden. A lovely gift for sure, but not sure we will get through a grocery bag of lettuce between the two of us! I may offer some of the lettuce to the critters that are snacking on my dahlias...

The cashews are roasted with siracha, then chopped and sprinkled on the finished chicken, along with cilantro (which I was also out of) and green onion tops.