A Complete Guide to Canning Salmon at Home
ฝัง
- เผยแพร่เมื่อ 22 ส.ค. 2024
- For more great food preservation videos click here: bit.ly/3eADeto
In this video I demonstrate the 10 primary steps to canning salmon at home. Canning your own salmon is a great way to preserve it. It takes up no freezer space and can stay fresh in the cans for years. Canned salmon can be used to create a variety of delicious, healthy, and convenient dishes for you and your family. This video will prove helpful to the beginner and experienced canner alike. Feel free to comment and ask questions. Thanks for watching!!!
![[UNCUT] “ช่อ พรรณิการ์” ปะทะเดือด “มัลลิกา” ชี้หน้า สั่งหยุด! I คนดังนั่งเคลียร์ I 22 ส.ค. 67](http://i.ytimg.com/vi/cJ_z_bHnvIE/mqdefault.jpg)
I love the beautiful salmon you have there... When I was growing up my Mom and I canned salmon in quarts ... we did 52 quarts per year as Mom restricted the family to use only 1 quart per week... We had Salmon sandwiches for school lunches quite a bit. As early as age 5, I had to get up a 4 AM in the morning to go out fishing with my Dad in our little open Clinker-built boat with a 2 horse inboard motor... I live on Vancouver Island... Those were the days! That was 70 years ago when it was easy to get a huge Salmon almost every time we went fishing.
Omg sounds like a magical, rewarding childhood !
Sad, no more fish
My parents too! People came from the states and from back east to fish there. They moored their boat at Beachcomber Marina, Nanoose Bay. Mom had a shellfish licence too. No wonder there’s no more fish everyone caught their limits of 4 fish per day. The wives and in-laws had to be on the boat so they could get their limit as well. Now I’m paying $50 per salmon from Cloverdale seafood wholesaler
I don't understand how you got any thumbs down!!! Your instruction and technique was SUPERB! I'll be canning up salmon like this next week. Thanks for sharing.
I’m doing it right now, following his directions. :)
By far the best fish canning video I have found! Very informative. Thank you Tyler Hicks.
"direct flame" usually means an unregulated, uncontrollable heat source like a campfire or woodstove. gas stoves are perfectly safe.
Just an awesome video!! I have canned tuna in the past and decided to try my hand at some salmon. I get my fish our of Westport WA. Your instructions were spot on. Thank you so much I really needed a no nonsense review.
Excellent video! You got all the important details.
Nice video I like the fact that you have done this many times. Trusted method .
Thanks for the actual canning process and not a sports video. You were though. I teach this process but wanted to see yours. Awesome
Super good video! Great job!
Rings on bottom gives a platform if you need to use the that bottom platform.
Awesome video. You covered everything thoroughly. One thing that surprised me was your answer to the question below. Can you reuse the lids. I would not have thought so for two reasons.1 The lid is often damaged breaking the seal to use the contents. @ the sealing ring will have been depressed......
Canning salmon tonight!
Very good video people learning.
A perfect tutorial❤️
Great tutorial! Thanks for sharing.
You do not need to sterilize your jars when pressure canning.
Yeah if somebody tells u to sterilize the lids or jaws he does not understand the canning process.
Very good video
Oh very super video presentation, and very good processing details .thank u sir. I am from india and looking to market cand fish. Any way a simple sugestion - ie missing view fished cand fish view or status in video.
Thanks for the video, gotta love catching coho!
Just an fyi, according to the ALL AMERICAN® pressure cooker cookbook "Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be pre-sterilized. It is also unnecessary to pre-sterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.
I had this....we'll call it a discussion with my wife. I was saying..."Why do you need to 'pre' sterilize the jars when you are putting them into a pressure cooker for a few hours? What does that accomplish?" Thanks.
aerodicus t
the pre-sterilize commandment is there for legal protection for the jar manufacturers. if you are canning in an un-pressurized water bath, you do need to sterilize everything, including the lids and bands as well as everything that you use to fill the jars. a pressure canner is basically the same thing as a surgical autoclave so anything you put into it will be sterilized when you remove it.
Just cut your fillets as thick as from bottom of jar to 1 inch head space then roll the fillet in a roll until it fits in jar. Won’t have to do all the cutting. Uses all the space up to so you aren’t wasting. Space in your jars
They actually have changed the lid directions and you don't need to boil them any more!
Hello. Great video. Just did my first batch of sockeye and it turned out perfectly. Wondering if you, or anyone else on this channel could answer a question for me. I bought the 23 quart presto canner like the one you have, the instructions warn against using the type of LP burner you have. What setting did you bring it up to pressure at and what did you lower it to on the dial of the burner?
I use the mid-setting to bring up to pressure and low to keep it at pressure. I found with higher heat I get more jar breakage. I also saw the recommendation against using LP but then virtually everyone I know uses LP and I've not had an issue in 10+ years.
@@spiltmilt
Thanks for the info and very quick reply to the the question. Sorry to bug you, but do you know off the top of your head what make and/or model of LP burner you have. There are so many burners out there ranging from approx 65000 btu up to 200 000 btu. I imagine middle setting on various makes and models would be vastly different Temps hitting the bottom of the canner.
Thanks for the video!
I did a total of 32 jars of tuna using 1/2 pine jars(4 stacks of 8) in a 23 quart Presto 110 minutes at 12 psi and wondering if it the meat on top jars was fully cooked. Is the temperature inside the Presto all the same ?
nice video, can i add sun flower oil and black pepper?
Yes you can. It will not affect its shelf stability.
Great video but can I add liquid smoke to the salmon before pressure canning?, and can I stack jars one on top of the other without harming the seal below?
Yes you can and a little goes a long way. You can also run the filets in smoke for 1 hour beforehand too. You can try other additions such as jalapenos (my favorite), bbq sauce, and even mustard.
Many thanks for your reply, and I hope these jars you used will also stack without compromising the jars seals underneath them....and if u stack how many rows can you safely stack? I just ordered 2 sets of the same jars you used in your video.
Thanks again:).
you can stack as many jars as will fit in your canner, but do not let the water level go more than halfway above the jars on the lowest level. put the taller jars on the bottom if you are using different sized jars.
what will differ if i make it with normal jars without lids ??? just the expiry date ?
thanks to you tube.
What recipes do you use canned salmon in? Thanks for sharing
I use it in pasta, salmon patties, salmon meatloaf, salmon chowder, and so on.
@@spiltmilt Awesome. Thanks. I have at least 100 fillets in my freezer currently. I want to try and can some. Great tutorial.
Do you ever can kokanee?
Yes and it's wonderful
Very informative. so no need to brine? Can i do mackerel like this. Thanks
if you want your fish to taste briny, go ahead. you can also add any seasonings that you want, if you like them. be aware that the canning process does tend to intensify the flavor of whatever seasonings that you add... you might end up with something very overpowering.... personally i have found that any fish is best canned with nothing other than a pinch of salt and no added liquid.
how much water you have to put in the pressure caner. does the bottles supposed to be submerge in the water?
Your pressure cooker manual will have that information mine I had to find on line, I bought my canner at a thrift store no manual
Do you know what make and/or model your LP burner is?
Camp Chef Explorer 2 Burner amzn.to/3vLrAH4
Hello. Is my jarred salmon safe if water gets into the jars? The water was Murky after my first batch.
Sometimes the jars will boil out some of their contents but as long as they seal they should be good.
@@spiltmilt thank you! 😊
We just hot water boil for 3.5-4 hrs
Shouldn't you tighten the lids at the end to prevent accidental opening of the seal? How strong is the vacuum sealing?
The lid should be sealed by itself without the rings. You should store it without the ring because if the seal isn't happening the lid could be holding a false seal held by the ring and the food will be bad (and you may die if you eat it!). You should be able to pick up the jar by the lid to test the seal after processing and cooling. If the lid pops off, it shouldn't be put into storage. Either put it in the refrigerator and eat it withing a few days, eat it immediately or reprocess.
i've always tightened the rings after removing the jars from the canner, but remove the rings after the jars have cooled. the main reason for removing the rings is because the ring can trap moisture, which will rust out the edge of the lid and compromise the seal.
You can leave rings on about 2 turns in case the seal loosens
can you reuse the lids?
Yes you can, just make sure you wash them well and sanitize them. You can boil them again or run them through a dishwasher. Be sure and gently open your jars so as not to damage the lids.
+ron r This is what the experts at Ball advise: www.freshpreserving.com/lids-101 Never use a lid twice, after the first use, the lid will no longer seal effectively, so a fresh lid must be used every time.Pre-heating lids is not required! It is no longer necessary to pre-warm lids before use. If you desire, it is still safe to simmer your lids before use, however, you should never boil them. Their recommendation for over 40 years has always been to simmer (180°F), not boil (212°F), the lids. In 1968 they switched their sealing gasket from being latex-based to Plastisol. Latex required pre-heating to soften it prior to canning in order to create an effective seal. The Plastisol does not require preheating, but doing so at simmer (NOT boil) will not damage it.
+lastdaysguitar Thanx LDS . worthwhile information;''''
I was incorrect apologies. I've been reusing them for years and have few unsealing issues but you should follow the recommendation. You can reuse your rings though!
You can save used lids and repurchase them for dry vacuum sealing, like beans, pasta, rice or oats with the food saver lid attachment.
What's the vinegar for?
For cleaning the jar rims. It helps to ensure the cans seal
Hey Ned Flanders, you waste too much time “sterilizing” nothing is ever completely sterile. Information is great though, Okiely Dokiely!
You must be Ralph
@@spiltmilt Stupid Flanders !🤣
No water is added to the jars?
No
100 minutes is way too long. 60 minutes is plenty
Pistol Pete negative. Time is 100min, pressure is based on altitude. nchfp.uga.edu/how/can_05/fish.html