The sockeye (red) salmon are finally running on the Kenai River! This is the main thing we have been looking forward to since being back in Alaska. There is nothing like going fishing and knowing you will actually catch something. And I never tire of the scenery and watching the bald eagles. Yes, that really is the color of the Kenai River. Fireweed on the KenaiOur favorite fishing hole where the fish never stop jumping.Fish on!Another fish on!They are very fun to catch!We tossed a few of these males back as they are too far into the spawning processes. They are usually silver, but change to red with a green head before they spawn and die.Showing off our catchAfter two afternoons of fishing we had caught enough fish for 40 pounds of fillets. Ready to do some canning!Filling the jarsFilling the pressure cookerWe ended up with
32 61 jars of red salmon and more in the freezer.
Cut filleted fish into jar sized chunks. Make a brine of 1 cup of salt per gallon of water. Let the chunks of fish soak in the brine for one hour and rinse well.
Place fish in jars and fill with hot, filtered water (we also added a dash of dill to a few of the jars). Process jars at 10 pounds of pressure for 100 minutes after letting steam escape for 10 minutes.