Wednesday, July 11, 2012

Ready for Reds

 Earlier in June I was on the look out for a propane stove (no electricity needed) and found one in Seward.  A six hour round-trip drive away from the lodge.  It was worth it as the stove sold for a hundred bucks & works great!  Perfect for exhausting the salmon cans in the oven & pressure cooking them off on the stove top.
 Last week I had a little bit of time off & instead of taking a nap I drove down to Homer, where the old Kachamak Gear Shed was, now Redden Marine. 
 And bought 600 1/2 lb flat salmon cans for $1.03 a can!  They threw in 600 lids (worth $150) which was a heck of a deal.  Well worth the drive to buy the cans wholesale.  Walmart's price is $62.50 a case of 44 cans leaving space for the lids.  A case holds 48 cans full.  Thats a lot of money for empty cans!  I bought 600 as I had the money, I was there & I figure the price is not going to go down.  My plan is to can at least 300 cans of freshpack Kenai sockeye this summer with plenty of cans leftover for next summer.
 To keep my knives sharp for all this canning I finally ordered & received my very own Warthog Blade Sharpener!  Ever since I used one in Cold Bay I've wanted one. 
I even got the traveling case since I am such a traveler.  Now, there are few things I need to get before the reds start running.  But, I consider myself prepared to can us some reds that are coming soon!


Brenda in Minnesota said...

Cool Kathy, great idea! I need to learn your way of canning the Reds. It's something I would love to learn. It's probably better with fresh than frozen? Love to see pictures of the process.

kkryno said...

You go, gurl!

I'm secretly lusting after the sharpener!


Anonymous said...


For those who haven't seen Fish Taxi's canning stories, go over to that sidebar and look up Copper River Reds. There are several links to canning stories there.

I was lucky enough to be the recipient of some of those canned goods years ago and would gladly pay for this summer's feast if there is any available.

Looking forward to the ultimate canning event.