A huge part of our diet includes canning our own food. Summer and Autumn are the peak of canning season, as the berries pop, the salmon land in our nets, beans need cooked, and the garden eventually (and hopefully) requires overflow storage.

My husband and son ( 2yo) took the boat out last week and threw the net in the water in Pasagshak at the mouth of the river. Not a moment after having the net out, the fish hit! Ten Reds, or so they thought, got their gills caught in the gill net. It wasn’t until they got back did he realize it was really a dozen Red Salmon, not ten. Fish stories tend to exaggerate in the other direction!

Since they got home late in the day, we just filleted them out and put them in the fridge overnight to can the next day. The following afternoon after easing through yet another one of Kodiak’s rainy downpour summer mornings, we began the set up process for canning. As I was covering the tables in parchment paper with our newborn strapped to me, I thought I’d photograph the process to share here.

You shall eat in plenty and be satisfied, And praise the name of the LORD your God, Who has dealt wondrously with you… Joel 2:26

Salmon Dip Recipe

1 pint of canned salmon

2 tbs avocado mayonnaise

1 tbs mustard

2 tbs whipped cream cheese

Salt, pepper, garlic powder, and onion powder to taste

1 large pickle diced

Instructions: mix all together, smashing with a fork

We use this recipe at least twice weekly for spreading on homemade sourdough bread, dipping crackers, or eating it straight from the bowl!