Copper River Reds in the Can

 All the stars lined up this past week & I was able to home can Copper River Reds!  I left the Kenai for good 10 days ago so when a friend came up with the best salmon in the world I had the time, equipment & know how to do a home pack.  But, it turned out my old electric can sealer did not work properly, so I went to my neighborhood Walmart & purchased a "hand cranker" can sealer for $200.  It works like a charm after I read the directions over & over.  Now I am confidant I won't kill anybody.

 My new Warthog Blade Sharpener made easy work of cutting up the sockeye.  The tough skin of the salmon dulls the knife after a few fillets.  Three swipes through the Warthog and I'm good to go.  No more struggling with dull knives!!!

First pack was a Freshpack with Jalapeno.

Second pack was a Freshpack with Ginger.

                               Copper River Reds are the perfect size for 1/2 lb flat salmon cans. 

 I turned my front entry way into a cannery.  Hooked up the stove to a bottle of propane & I was in business.

Jalapeno Freshpack Signed & Sealed

After the cans are sealed & cooled the next step is to make hand printed labels.  I code the can lids before I seal them with what kind of pack they are.  I know what they are but nobody else does until I stick the label on. 

Doesn't matter that this past week was the hottest days of the summer.  I got Copper River Reds in the can!