this is the meat of 400 atlantic soft shell clams

>>8868547
You gonna masturbate with it or what?

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>>8868552
i'm canning them

>>8868547
Is that a tablespoon? You didn't provide scale in your pic.

>>8868671
it's a 4 quart bowl

>>8868664
Boring
Just try fucking a few of them

>>8868841
he might can them in cum, just watch

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>>8868841
>>8868847
how's this?

>>8869147
What happened to the clams? Did you grind them into liquid?

>>8869162
no. i'm canning the leftover clam jizz water separately
see >>8868664

>>8869167
Why do you need all those clams and clam juice?

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>>8869203
...

why do you think?

>>8869215
I don't know, to sell them? Because you're a prepper? For (you)s? Tell me jackass.

>>8869277
>/ck/ - Food & Cooking

>>8869277
Mostly people use food to eat. Mostly.

>>8869277
i like clams but i'm picky about where my food comes from so i drive to the coast every year and pick up a year's supply at the begging of clam digging season

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>>8869301
Smart man. In July when I can get really fresh wild caught salmon I always smoke it and can up a bunch. I can my homemade stocks too. Wish I could get really fresh clams, I'd follow your lead on that, too.

>>8869481
Looks foul. Why not buy smoked salmon at a deli or grocery like a normal person?

>>8869481
>when I can get really fresh wild caught salmon I always smoke it and can up a bunch
>when i can get really fresh
>i immediately can it so it's no longer fresh but rather canned
>because fuck logic amirite
Dude... do you listen to the shit you say?

>>8869855
>buying corporately mass-marketed canned foods in water is the same as preserving at home

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>>8869840
>>8869855
fresh food doesn't last forever and home canned stuff actually preserves fresh flavor and is not even remotely in the same category as corporate canned food

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>>8869293

>>8869855
Imbecile. I can get it for one month a year and am eating it fresh continually at that time too. I also make lox. But I will guarantee you, following The University of Alaska guidelines on smoking the salmon at relatively low temperatures to keep it partially undercooked prior to canning is far superior to anything you will ever buy in terms of canned salmon. And guess what? The only additive is salt. The oil is the own oil produced from the salmon itself, fucknut.

>>8868547
Do Americans really eat this?

>>8869883
I am all for people canning at home and I think what you're doing is awesome, but
>muh corporate
Companies aren't evil, it's just that most people don't want to pay for or do the work for the quality of food you're going for. There is a reason some canned goods are high priced or praised, and it's not because they're not done by a corporation. It's because they're treated well all through the process.

>>8870338
There is a reason some canned goods are high priced or praised, and it's not because they're not done by a corporation
>It's because they're treated well all through the process.

???

you sound like someone who doesn't know the first thing about what they're trying to make a comment on but feels the need to chirp in anyway

>>8870357
kek

>>8868547
Set aside some of those to sauté in butter, wine, and garlic. Then invite me over.

>>8870357
Why would you think that? Think about the canned goods that people like and are praised by those who know food, then think about why those products are good.
It's not that difficult to understand even if you don't know much about food, and you sound like a jerk who's just trying to think about things long enough to try to rag on someone else.

>>8870509
>Think about the canned goods that people like and are praised by those who know food

ok.. i'll bite

name one

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>>8870509
no, samefag
you're still retarded

>>8869147
>>8869481

do you eat the cum?

>>8870549
not him but chefs prefer to use canned tomato rather than fresh for sauce. One even said if he saw us "wasting" a good fresh tomato on sauce he'd cut our hand off. Fresh tomatos were for tomato salads and the freshness was wasted on long simmered dished.

>>8869933
you mentioned multiple things with the tone of response, yet none of them responded to his concern. it looked like an attempt to droll on under the guise of a coerced reply

>>8869933
>following The University of Alaska guidelines ... is far superior to anything you will ever buy in terms of canned salmon.
What if you sold your canned salmon? Then I could buy canned salmon of exactly the same quality (technically you're the only one unable to buy it).
Do you think nobody thought of that? Do you think the University of Alaska ban businesses from reading their guidelines?
Some companies makes cheap shitty cans, some make good and more expensive ones. Availability depends on your local store/supermarket. Maybe your neighbour makes the best honey in the country and sells it at the local farmer market, but nobody knows about him because he's not advertising with a hipster beard on the logo.

Maybe you should stop buying the cheapest food available and then complain about low quality. (You could try moving to Yurop where people care significantly more about highest quality/price than Muricans only looking at lowest price/weight. Or any state where your cans would sell.)

>>8870402
It's sauter here, infinitive.

>>8873690
>Maybe you should stop buying the cheapest food available and then complain about low quality.

That's my point, I don't. I proactively solve the problem, as OP does, by canning the most high quality fish or seafood in the manner to produce the best texture and flavor possible.

I got the idea for researching canned smoke salmon from a fishing trip to the Pacific NW where you could turn in your fresh caught salmon to a small scale cannery in return for their smoked canned salmon. It was godtier, but not sold on a wide market at all. Of course they are out of business now. You'll find nothing like it now except perhaps in very localized communities.

It's ironic people have challenged anyone in the US to give an example of a mass produced canned seafood product of high quality, and no one can, yet you still argue petulantly that corporate slime is equal or better.

>>8873958
>mass produced
Where did I talk about mass production?
Large scale production isn't bad per se, but a company trying to reduce costs by mass producing will obviously also cut quality.
Also it's not my fault your country can't into food, you fat fuck.

>>8868547
think youre a big man huh

>>8874199
>fatfuck
>6'3 215lbs

Lel, you silly SOB. Btw, why were you even trying to talk about US canning? And since you're so proud of European quality of canned seafood or fish, post a pic of the best you got and how much it costs.

>>8873690
it's against the law in most of the first world to sell home canned low acid foods because of botulism

the lower temperatures involved in production always yield superior results, without exception

>>8874199
why are you defending shitty food so hard?

>>8876131
cororate shill

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>>8877772

>>8872252
There is a big fucking difference between "the flavor of quality products will be lost when cooked so use something shittier because it doesn't matter" and "this product is actually legitimately good on its own". Chefs also don't cook with extra virgin olive oil, they cook with the cheapo stuff, not because it's good but because the quality doesn't matter and because evoo smokes at low temps anyways.

>>8877888
yes. which is why i'd rather eat my own food at home 99% of the time

don't need an overpriced, underwhelming meal prepared by a professional penny pincher aka chef

>>8870549
Are you kidding me?
>>8877888
OK, apparently not.

There is a huge difference in how items are selected and treated throughout the canning process which will result in different product.
Go buy the cheapest canned salmon you can find, then buy one that is high quality and tell me you don't notice the difference in the amount of blood vein, bones, cartilage, amount of good quality chunk meat as opposed to practically shredded bits that do not taste nearly as much like good salmon should. Of course most people would prefer to eat it fresh vs canned unless the canning process is integral in the production, as in pickling.

In the case of extra virgin oils, the flavors go off well before they reach the smoke point, and some oils, like high quality cold pressed oils, loose a lot of the volatile flavors with even a small amount of heat. It would be wasteful to destroy those subtleties instead of highlighting them. Refined oils come in all different qualities as well, and a lot of restaurants don't automatically go for the cheapest one they can find. They use the one they believe best fits their purpose. I worked at a place that used highly refined olive oil in the deep fryer. It was more expensive (no, not nearly as expensive as EVOO, as it shouldn't have been by any means) and did not last as long as typical oil made for deep frying, but they believed their customers appreciated it.

>>8868547
Gross.

>>8879866
Wtf? What's "eww, yucky" about fresh clams?

>>8879915
Look at them.

>>8879923
they look like mushrooms too be quite frank and honest sir

>>8868547
Looks nasty, do not want.

>>8879942
Looks like mushed up brains with old banana stems mixed in.

>>8868547
>how to waste the meat of 400 atlantic soft shell clams
ftfy

>>8879983
who's going to eat 400 clams before they spoil?

>>8868664
Do these really keep for a long time? I'd be nervous to eat shelf-stable seafood.

>>8880202

Canned food lasts indefinitely assuming that it is processed properly and the cans/jars don't suffer any mechanical damage after canning that damages the seal.

>>8880205
>indefinitely
Nah, only a few decades. Texture and taste becomes weird after 50 years.

>>8880457

I was referring to safety rather than flavor, but yeah, you're right that the flavor and the texture can degrade after several decades.