G-Man
10/1/2012 11:18:00 AMknotabassturd
10/1/2012 5:21:00 PMToni
10/1/2012 8:21:00 PMknotabassturd I have canned kokanee for 2 years. Those little ones I clean and cut off the tail. Chop them into 3 chunks then I will put them into pints with 2 tablespoons of Italian dressing. When eating I don't even notice the bones. I am going to can the large ones (meat still red) one I fileted. One I chopped with bones and will put 'em in jars with the dressing. I haven't chopped them whole that big before.
I have just seasoned them with salt and pepper until this year and I really like the Italian dressing.