HOW TO CAN SALMON

File this under: things most families don't do together
  1. 1.
    Acquire (a lot of) salmon
    We can between 50-100 salmon each summer
  2. 2.
    Defin, behead and gut them all so it's just meat
    They should look like this final product
  3. 3.
    Hack them into small pieces
  4. 4.
    Put the pieces into freshly washed cans
  5. 5.
    Salt your cans. We typically put half a tablespoon in each one
    This is a very very important step
  6. 6.
    Wipe all remaining liquid/fish guts off rim and sides of can
    Make the smallest person do this job because it's easiest. Graduating from can cleaner is a major coming of age moment.
  7. 7.
    Stick lids on top of them
  8. 8.
    Find yourself a kooky 85 year old inventor named Papa who invented a sealing device 60 years ago
    This device will break down 3-5 times during the canning process.
  9. 9.
    Put your sealed cans into the giant kiln
    This is also from the 1950s although not invented. It was purchased. Don't bring this up to the inventor. It upsets him.
  10. 10.
    Heat those babies up.
    Even though I've done this my whole life still not entirely certain what happens in there
  11. 11.
    Remove and ENJOY salmon all winter long.