I have done a lot of canning of salmon... I added a bit of salt and a teaspoon of Virgin Olive Oil in each pint size jar. My Mom used to can salmon in quarts... we did 52 quarts of salmon each year... one for every week. Those were the days before pressure canning so we used water bath canner and boiled for 3 1/2 hours... we never had a fail in more than 15 years doing it this way.
Wow what a fantastic video! Probably one of the best canning videos I have seen yet. I did notice a couple things you may want to add. After the canning process is completed and jars are cool you MUST remove the rings from the jar. The rings are only meant to be used to get an initial seal. If a jar looses seal afterwards the ring can actually re seal but not without compromising the contents of the jar and that's one way to get botulism. If the jar loses a seal without the ring on then it will not seal back up and you will easily be able to see or smell if the jar has gone bad. Also, when you stack jars in storage its recommended that you don't stack jars one directly on top of the other. Stacking puts pressure on the recessed part of the lid and can reseal and do the same as an unremoved ring. Place a thin piece of cardboard in between layers of jars. The box the canning jars came in make a great buffer for stacking if you still have it. Also, its not recommended to stack pint jars more than 3 jars high for the same reason as removing rings.
Here is a good video showing the results of a properly lost seal without rings or over stacking. It allows the jar to expose to oxygen giving the chance to mold. If the jar loses seal then reseals botulism will form. Botulism is tasteless, has no smell, and is colorless. th-cam.com/video/iQi8kab8WxA/w-d-xo.html
Was packing headspace mentioned it should be 1 inch? I never use olive oil for lubing my rim on canner, I find it's very gummy,.coconut oil or crisco is usually best alternative for not getting gummy.
FYI, I assume leaving the ring on protects the lids seal, if anything bumps that seal it's trashed, I had left them all off, then went back and put on the rings softly to help keep from having anything bounce that seal.
It is recommended that you not stack anything on any of the jars at all. The thin piece of cardboard does not do anything, as the lids still have all that weight on them, forcing them down, which could create a false seal and not let the button pop up if the food spoils. Store with the rings off, and nothing stacked on top of the jars!!
Just bought an electric canner, and canned 20 1/2 pints of Coho Salmon, worked great, had 2 jars that didn't seem to seal, put them in the fridge and ate them first. Thanks for the video, and good info for a first timer.
It's almost like the government can do good things if those good things are funded properly. But instead 90% of people just go government bad defund government
I always make sure my jars are thoroughly washed in sanitize setting. Pressure canning does not require sanitizing as this is taken care of when Pressure canning. But of coarse they should be very clean and warm. I always sanitize my jars for water bath canning,
All American recommends only olive oil or Vaseline on the sealing surface of the lid, since other oils can get gummy or sticky after a while. I recently got a 921 (21 quart) All American pressure cooker. It is more expensive that other canners, but will last for generations. I have done 2 batches of rainbow trout and I love it. Do you have a recommendation for cleaning the cooker out after a batch a doing fish. My next project is to can some beef chunks.
:05 "American Pressure Cooker" is actually a 'Pressure Canner' and the correct item to use vs a 'cooker'. [yes this unit is also a cooker, however a 'canner' is a required best practice].
Wiping towel with White vinegar on the rims of your jars. The Olive oil helps to keep the lid and rim from sticking fast. 3 Chop sticks helps to align lid to canner, once you have lid aligned set up the lock downs and the remove chop sticks. Now your canner lid is even all the way around.
not sure if anyone cares but if you are bored like me during the covid times you can watch pretty much all the latest movies and series on InstaFlixxer. Have been watching with my gf for the last few weeks xD
Informative presentation thanks for it!!! I'm from Sri Lanka and hoping to set up a small canning factory, I would like to aske for few advice kind let me know whether your organization be a to advice and if so how can I be in contact with you. Thanks!!!
I just got my American canner a few months ago and I am brand new to canning and I've heard you should wipe the rims with white vinegar, but I noticed you didn't mentioned what you wiped them with so I assume nothing or water?
Hi there! Some folks do wipe the rims with vinegar- it's just another means of sanitizing the jar rims. It is not required, but it doesn't hurt either. When I'm wiping the rims, I use a paper towel that I've wet with warm water. That gets any pieces of fish or other residue off the rims. I then use a dry towel to wipe them down after. This usually works great, but I could easily wipe down with vinegar if I felt so inclined. The big thing about canning is, everyone does things a little differently, but as long as you're following the instructions that come with your canner on cooking times, etc., everyone still ends up with a similar safe product. Hope this helps!
I'm a little confused about two things: (1)that you sterilized your jars before using them. It's my understanding that jars being pressure canned do not need to be sterilized, and (2) per Ball's instructions, lids are not to be boiled. Perhaps you used another kind of lid. Would like clarifications on these couple of things, please. Thanks much!
Hi Betsy- clean jars right from the store are likely okay to use unsterilized. However, I re-use many of my jars, so they may have some dust or food residue that I missed in cleaning between uses, so I always sterilize just in case. There are mixed messages on this- some folks say you should always sterilize everything, others say you don't need to. It's really up to your discretion. I always sterilize by habit, as that's how I was taught. As for the lids, if the instructions that come with them say to not boil, I would follow those. Hope this helps!
@@alaskafishandgame Thanks for the response; however, I understand washing jars -- I always do that; but you indicated that jars should be sterilized. Washing and sterilizing are two very different things, so I didn't understand that. And the boiling of the lids???
@@betsyluckey6978 these are just the methods that I learned in the canning course I took, and such they are the ones I teach. I've never noticed adverse effects from sterilizing jars and lids. Since I re-use many jars, I always sterilize before just in case. However, to each their own :) washing the jars should suffice just fine in the pressure canner.
Betsy, sterilizing used jars by boiling in water is just a sensible thing to do. It doesn't take very much time, and I think you'd have to be a complete idiot to skip this step when canning fish just because you "heard" somewhere that you might not need to. Considering the risks of contaminated end product, not to mention wasted fish, I can't imagine what your problem with taking this obvious and simple procedure could possibly be? I think she did a fantastic job by including this optional procedure in the video, and I'm betting that you're probably the only person watching who is "confused"! As for the lids.... really Betsy? Are you just trying to be clever?
@@betsyluckey6978 Betsy, sterilizing used jars by boiling in water is just a sensible thing to do. It doesn't take very much time, and I think you'd have to be a complete idiot to skip this step when canning fish just because you "heard" somewhere that you might not need to. Considering the risks of contaminated end product, not to mention wasted fish, I can't imagine what your problem with taking this obvious and simple procedure could possibly be? I think she did a fantastic job by including this optional procedure in the video, and I'm betting that you're probably the only person watching who is "confused"! As for the lids.... really Betsy? Are you just trying to be clever?
If you cook the salmon in the jar can you also put hot cooked salmon in a sterile jar and get the same thing? I canned some Brussels sprouts and the time it called to cook left them mushy and I don’t like them like that.
You can definitely cook the fish prior to canning if you desire, but you'll still need to follow the canning instructions for it to be shelf-stable. One suggestion for firmer cooked fish is to brine and very lightly smoke beforehand (if you have a smoker). This leads to a firmer-textured canned product, and great flavor as well!
if you use a sharpie before you can, the writing cannot be removed, whereas, after the canning process, sharpie ink can be removed, info for reusing lids
Hi there! Unless you know the exact pressure that your pressure cooker is set on (i.e. 10 pounds of pressure and holding for the exact amount of time), I would NOT recommend using a pressure cooker for cooking jarred fish that you want to be shelf stable. You can absolutely use it to cook the fish and eat, but if you're looking to jar it and put it on the shelf, you'll need a pressure canner :)
Hi Sandra- of course! I sometimes skin mine and sometimes don't, just depends on your preference. We don't mind eating the skin, but some people do and if so, skin away :)
I don't agree I think you shouldn't even take them out of the boiling water till you start to put the food in them at least that's the way I do it maybe I'm over cautious but I even boil them after I take them out of the dish washer and leave them in the boiling water till I'm ready for them. U don't knock the way other people do there canning or try to tell anyone how to can that's just my way of doing things.
If the seal is pristine (vacuum intact) the texture and flavor are stabilized. We have some king salmon from 2018 (5 years) and it is still terrific. We rotate the jars up and down to distribute the juices….
Hi there! You'll want to check out the book that came with your pressure canner for more information on processing at 15 psi. Mine only suggests it if canning at over 1000 feet, but the time remains the same. We followed our book for this video at our current altitude, which is nearly sea level, hence using 10psi for the designated time suggested.
Hi there- we have not published any written instructions to supplement this video. However, each pressure canner comes with a booklet with great instructions. Another spot to check out is here- the "Canning the Fish Catch" has some step-by-step instructions that will be helpful as well: cespubs.uaf.edu/publications/?cat=*&pt=*&s=Canning%20the%20Fish%20Catch
Very good presentation but for the benefit of novices I thought the video glossed over a couple of things a bit too quickly- first that steam must be strongly venting steam for 10 minutes before the weight is pit on and second that the timer should only be started when the weight actually begins jiggling after that. A third thing is that AA says there is no need for said weight to be venting continuously but only about 4 times a minute. That eliminates any danger the canner will boil dry, but no doubt a continuous sound is reassuring- I think that's the canner's choice,
You might try calling the co operative extension in your area they can answer your question and many other canning/ recipe / safety questions you might have
Great point Vera, and the folks at the cooperative extensions are experts! My pressure canner will reach 20 psi, but I do my salmon at 10-11 psi and the bones are always soft, as long as I make sure they are in the canner and under pressure for the amount of time noted in the manual.
Hi Lynn! Many folks add a tsp-TBSP of olive oil to each jar when they can. Simply put in what you want, but be mindful that lots of oils come out of the fish when you can, so don't put in too much :)
Washing the jars after they come out of the canner is very important, not optional. Also, store jars with the rings OFF, and do NOT stack anything on top of the jars. These safety recommendations are for a reason. Please read up on these guidelines, Everybody! We want everyone to be safe eating their delicious home-canned bounty. PS: This is an older video, but it is recommended that you not boil the lids anymore. (For Jars brand lids say that you can, but you don't have to. The other major brands say not to boil them.)
That should be just fine. You don't want to go under the allocated amount of time, but I don't see a major issue in accidentally going over a few minutes.
Really interesting and helpful. Just a few questions: how long are the jars of canned salmon good for? Do they have to be kept in a cool dark place? Do they need to be cooked or merely reheated when you actually use them, or, as seems obvious, they are already cooked, and you can eat them cold? Plus, botulism. Using this method, is it ever a risk?
Jars of properly canned salmon can last for a couple years (although mine rarely last for more than a year!). I would recommend keeping them in a cool dark place, like a pantry or kitchen cabinet- you're mainly trying to avoid drastic changes in temperature. If you follow all the directions that come with your canner, it is operating correctly, and your jars are sealed correctly, you should be able to eat your canned fish right out of the jar and not worry about botulism. That being said, reheating (like in the microwave) is an effective tool to kill bacteria. So if you have any concerns, reheat.
Proceed with caution!!!! If you have any bacteria in your food you would need to know what it is first Different strains need to reach different temperatures for different amounts of time before they are killed So if you have concerns unless it’s your last can of food and there’s no more and your starving Just bin it
You may absolutely eat the fish in that jar, as long as it is refrigerated and consumed within a few days. The big thing to remember is, if the jar doesn't seal, it is not shelf-stable, so you must either run it through the canner again to get it shelf stable, or just eat it within a few days.
For my canner with pint jars, cook time at 10 pounds of pressure is 1 hour and 50 minutes. That being said, it may differ based on the instructions that come with your canner so be sure to check those out first.
both my canner and the information from the Cooperative extension say 100 minutes for raw pack fish (pints and half pints), so 1hour 40 minutes. I'm in Fairbanks, so no altitude adjustment.
The texture definitely changes! It's not as firm as a baked fillet of salmon. If smoked first, it's usually similar, if not firmer in texture, than canned tuna. If canned as is, it's a bit softer than canned tuna. Still tastes amazing, and is great in soups, breakfast scrambles, cold salads, etc.
I’m allergic to seafood and fish. Can we do this process with other meats. Chicken or a leftover meal to be canned.You put one inch of water in the canner. After the second row oh jars you did not add any more water. That’s ok. After all this process how long this food canned lasts for. Where can one get the jars. What type of pressure canner you are using? Thank you very much. Finally understood how this is done. Very good video. Congratulations. ❤️🙏🌹
I have done a lot of canning of salmon... I added a bit of salt and a teaspoon of Virgin Olive Oil in each pint size jar. My Mom used to can salmon in quarts... we did 52 quarts of salmon each year... one for every week. Those were the days before pressure canning so we used water bath canner and boiled for 3 1/2 hours... we never had a fail in more than 15 years doing it this way.
Wow what a fantastic video! Probably one of the best canning videos I have seen yet. I did notice a couple things you may want to add. After the canning process is completed and jars are cool you MUST remove the rings from the jar. The rings are only meant to be used to get an initial seal. If a jar looses seal afterwards the ring can actually re seal but not without compromising the contents of the jar and that's one way to get botulism. If the jar loses a seal without the ring on then it will not seal back up and you will easily be able to see or smell if the jar has gone bad. Also, when you stack jars in storage its recommended that you don't stack jars one directly on top of the other. Stacking puts pressure on the recessed part of the lid and can reseal and do the same as an unremoved ring. Place a thin piece of cardboard in between layers of jars. The box the canning jars came in make a great buffer for stacking if you still have it. Also, its not recommended to stack pint jars more than 3 jars high for the same reason as removing rings.
Here is a good video showing the results of a properly lost seal without rings or over stacking. It allows the jar to expose to oxygen giving the chance to mold. If the jar loses seal then reseals botulism will form. Botulism is tasteless, has no smell, and is colorless. th-cam.com/video/iQi8kab8WxA/w-d-xo.html
@@lonzles Thanks for the great additions- very good points that I forgot to bring up in the video!
Was packing headspace mentioned it should be 1 inch? I never use olive oil for lubing my rim on canner, I find it's very gummy,.coconut oil or crisco is usually best alternative for not getting gummy.
FYI, I assume leaving the ring on protects the lids seal, if anything bumps that seal it's trashed, I had left them all off, then went back and put on the rings softly to help keep from having anything bounce that seal.
It is recommended that you not stack anything on any of the jars at all. The thin piece of cardboard does not do anything, as the lids still have all that weight on them, forcing them down, which could create a false seal and not let the button pop up if the food spoils. Store with the rings off, and nothing stacked on top of the jars!!
Just bought an electric canner, and canned 20 1/2 pints of Coho Salmon, worked great, had 2 jars that didn't seem to seal, put them in the fridge and ate them first. Thanks for the video, and good info for a first timer.
I did not expect this tutorial from a government agency. Alaska is awesome!
It's almost like the government can do good things if those good things are funded properly. But instead 90% of people just go government bad defund government
Pressure canning my first salmon ever your video gave me the confidence I needed. Thank you so much and God Bless you and your family
Very informative and clear. Thank you.
Good sound, good lighting.
Thanks for the great video. Keep the videos coming. :)
I always make sure my jars are thoroughly washed in sanitize setting. Pressure canning does not require sanitizing as this is taken care of when Pressure canning. But of coarse they should be very clean and warm. I always sanitize my jars for water bath canning,
All American recommends only olive oil or Vaseline on the sealing surface of the lid, since other oils can get gummy or sticky after a while. I recently got a 921 (21 quart) All American pressure cooker. It is more expensive that other canners, but will last for generations. I have done 2 batches of rainbow trout and I love it. Do you have a recommendation for cleaning the cooker out after a batch a doing fish. My next project is to can some beef chunks.
I came for the canning tips, but I stayed for the rainbow trout oven mitt
:05 "American Pressure Cooker" is actually a 'Pressure Canner' and the correct item to use vs a 'cooker'. [yes this unit is also a cooker, however a 'canner' is a required best practice].
Thank you great video, I’ll be canning salmon tomorrow
Do you have to have an oven mitt that matches the species of fish that you're canning?
To get the most out of your canning experience, species specific oven mitts are recommended, but not necessary.
don't discard lids, just mark them and use for non-canning purposes, like if you store dry goods like beans and rice in canning jars.
Great suggestion! I know some folks who get super creative and use them for Christmas ornaments.
I reuse them until they either rust through or the sealing rubber disintegrates, this can be four to five times and I have no failures.
Very good video presentation, thank u dear
Is it necessary to add any liquid to the jars? The finished jars seem to have a boiling liquid in them. Nice video. Thank you!
It's not necessary to add liquid to the jars prior to pressure canning; the liquid that you see upon completion is oil from the fish.
Good video great info
Great video. Thank you!
Wiping towel with White vinegar on the rims of your jars. The Olive oil helps to keep the lid and rim from sticking fast. 3 Chop sticks helps to align lid to canner, once you have lid aligned set up the lock downs and the remove chop sticks. Now your canner lid is even all the way around.
Thank you for a great video!
I heard you mention quart jars. If wanting to can salmon in quart jars would the same time of 150 minutes be used?
The fish in jars look really good
Your tutorial helped me immensely! Gunalcheesh!
not sure if anyone cares but if you are bored like me during the covid times you can watch pretty much all the latest movies and series on InstaFlixxer. Have been watching with my gf for the last few weeks xD
@Blaze Owen Yup, I've been using instaflixxer for months myself =)
Do the scales soften in the canning process like the bones do?
Great video,I didn’t hear how long to cook the pints for
Fantastic, Thank You !
Such A Great Video, I am A new-B Wonderful I Now Have confidence I can do This, Thank U !
Excellent
Very good procedure
Just a great video, see you in 2022
Informative presentation thanks for it!!! I'm from Sri Lanka and hoping to set up a small canning factory, I would like to aske for few advice kind let me know whether your organization be a to advice and if so how can I be in contact with you. Thanks!!!
Back in the Day, all BC canaries used to put Salt in the Can too
Can I can fish in quart jars, and for how long? I have all American 941 pressure canner. Thank you
Do you add a splash of vinegar into the water in the canner? I find it keeps my canner from getting dark stains on the inside.
I have not personally done that, but it's a great tip and I think I'll likely start doing so! Thank you for the information!
We have hard well water and adding vinegar keeps the outside of the jars from getting a cloudy residue on them.
I just got my American canner a few months ago and I am brand new to canning and I've heard you should wipe the rims with white vinegar, but I noticed you didn't mentioned what you wiped them with so I assume nothing or water?
Hi there! Some folks do wipe the rims with vinegar- it's just another means of sanitizing the jar rims. It is not required, but it doesn't hurt either. When I'm wiping the rims, I use a paper towel that I've wet with warm water. That gets any pieces of fish or other residue off the rims. I then use a dry towel to wipe them down after. This usually works great, but I could easily wipe down with vinegar if I felt so inclined. The big thing about canning is, everyone does things a little differently, but as long as you're following the instructions that come with your canner on cooking times, etc., everyone still ends up with a similar safe product. Hope this helps!
@@alaskafishandgame Thank you!! Very helpful video!
I'm a little confused about two things: (1)that you sterilized your jars before using them. It's my understanding that jars being pressure canned do not need to be sterilized, and (2) per Ball's instructions, lids are not to be boiled. Perhaps you used another kind of lid. Would like clarifications on these couple of things, please. Thanks much!
Hi Betsy- clean jars right from the store are likely okay to use unsterilized. However, I re-use many of my jars, so they may have some dust or food residue that I missed in cleaning between uses, so I always sterilize just in case. There are mixed messages on this- some folks say you should always sterilize everything, others say you don't need to. It's really up to your discretion. I always sterilize by habit, as that's how I was taught. As for the lids, if the instructions that come with them say to not boil, I would follow those. Hope this helps!
@@alaskafishandgame Thanks for the response; however, I understand washing jars -- I always do that; but you indicated that jars should be sterilized. Washing and sterilizing are two very different things, so I didn't understand that. And the boiling of the lids???
@@betsyluckey6978 these are just the methods that I learned in the canning course I took, and such they are the ones I teach. I've never noticed adverse effects from sterilizing jars and lids. Since I re-use many jars, I always sterilize before just in case. However, to each their own :) washing the jars should suffice just fine in the pressure canner.
Betsy, sterilizing used jars by boiling in water is just a sensible thing to do. It doesn't take very much time, and I think you'd have to be a complete idiot to skip this step when canning fish just because you "heard" somewhere that you might not need to. Considering the risks of contaminated end product, not to mention wasted fish, I can't imagine what your problem with taking this obvious and simple procedure could possibly be? I think she did a fantastic job by including this optional procedure in the video, and I'm betting that you're probably the only person watching who is "confused"! As for the lids.... really Betsy? Are you just trying to be clever?
@@betsyluckey6978 Betsy, sterilizing used jars by boiling in water is just a sensible thing to do. It doesn't take very much time, and I think you'd have to be a complete idiot to skip this step when canning fish just because you "heard" somewhere that you might not need to. Considering the risks of contaminated end product, not to mention wasted fish, I can't imagine what your problem with taking this obvious and simple procedure could possibly be? I think she did a fantastic job by including this optional procedure in the video, and I'm betting that you're probably the only person watching who is "confused"! As for the lids.... really Betsy? Are you just trying to be clever?
was that an hour and 15 min or an hour and 50? Great video!
1 hour and 50 min s
Thank you Molly
Anyone have any recommendations as to what equipment to start with? Trying to get into it, and have no idea where to start
Hi Molly , is the fish fully cooked at this point when you pulled it from the pressure cooker ??
oh for sure, cooks at around 240f at sea level
If you cook the salmon in the jar can you also put hot cooked salmon in a sterile jar and get the same thing? I canned some Brussels sprouts and the time it called to cook left them mushy and I don’t like them like that.
You can definitely cook the fish prior to canning if you desire, but you'll still need to follow the canning instructions for it to be shelf-stable. One suggestion for firmer cooked fish is to brine and very lightly smoke beforehand (if you have a smoker). This leads to a firmer-textured canned product, and great flavor as well!
Some canners insist on putting skin side out, but you put yours NOT skin side out. Any particular reasons?
if you use a sharpie before you can, the writing cannot be removed, whereas, after the canning process, sharpie ink can be removed, info for reusing lids
What about a video on canning shrimp. And other seafoods
How many pounds of salmon did you use to get 14 pints?
hi can i use the normal pressure cooker? instead of that you're using.?
Hi there! Unless you know the exact pressure that your pressure cooker is set on (i.e. 10 pounds of pressure and holding for the exact amount of time), I would NOT recommend using a pressure cooker for cooking jarred fish that you want to be shelf stable. You can absolutely use it to cook the fish and eat, but if you're looking to jar it and put it on the shelf, you'll need a pressure canner :)
I will not be misleading, the pressure cooker is for cooking, not for canning. If you like to pressure can your products, go with a pressure canner.
Thank you!
Thanks for sharing! I just subscribed.
hi i'm your new member i'm from switzerland i have a question can i skin the fish ? Thank. ❤️
Hi Sandra- of course! I sometimes skin mine and sometimes don't, just depends on your preference. We don't mind eating the skin, but some people do and if so, skin away :)
@@alaskafishandgame Thank ❤️
You don't need to sanitize jars, just wash them. The pressure canner will kill all bacteria.
I don't agree I think you shouldn't even take them out of the boiling water till you start to put the food in them at least that's the way I do it maybe I'm over cautious but I even boil them after I take them out of the dish washer and leave them in the boiling water till I'm ready for them. U don't knock the way other people do there canning or try to tell anyone how to can that's just my way of doing things.
I was going to add the same. Also cold fish should go into cold jars. Also cold canner and water. I'd hate to see those jars burst!
Why leave the scales on?
Great job from Canada ehh haha
Great stuff! Only thing I would do different is remove combustibles off of the stove top. (Cardboard)
How long is the salmon good for after you jar it?
If the seal is pristine (vacuum intact) the texture and flavor are stabilized. We have some king salmon from 2018 (5 years) and it is still terrific. We rotate the jars up and down to distribute the juices….
The reply I was hoping for, thank you! @@dirk6482
how come there is no data for processing times at 15 psi at sea level? I.e. higher temps *should* reduce required processing time, but by how much?
Hi there! You'll want to check out the book that came with your pressure canner for more information on processing at 15 psi. Mine only suggests it if canning at over 1000 feet, but the time remains the same. We followed our book for this video at our current altitude, which is nearly sea level, hence using 10psi for the designated time suggested.
Where can I find the written instructions? Thanks.
Hi there- we have not published any written instructions to supplement this video. However, each pressure canner comes with a booklet with great instructions. Another spot to check out is here- the "Canning the Fish Catch" has some step-by-step instructions that will be helpful as well: cespubs.uaf.edu/publications/?cat=*&pt=*&s=Canning%20the%20Fish%20Catch
You don’t need to add any salt?
Nope, you need not add salt (unless you'd like to!)
Very good presentation but for the benefit of novices I thought the video glossed over a couple of things a bit too quickly- first that steam must be strongly venting steam for 10 minutes before the weight is pit on and second that the timer should only be started when the weight actually begins jiggling after that.
A third thing is that AA says there is no need for said weight to be venting continuously but only about 4 times a minute. That eliminates any danger the canner will boil dry, but no doubt a continuous sound is reassuring- I think that's the canner's choice,
I've read that you can't achieve the soft bone effect without using a pressure canner that reaches 20psi. Is this correct?;
You might try calling the co operative extension in your area they can answer your question and many other canning/ recipe / safety questions you might have
Great point Vera, and the folks at the cooperative extensions are experts! My pressure canner will reach 20 psi, but I do my salmon at 10-11 psi and the bones are always soft, as long as I make sure they are in the canner and under pressure for the amount of time noted in the manual.
How do I can fish in olive oil?
Hi Lynn! Many folks add a tsp-TBSP of olive oil to each jar when they can. Simply put in what you want, but be mindful that lots of oils come out of the fish when you can, so don't put in too much :)
Washing the jars after they come out of the canner is very important, not optional. Also, store jars with the rings OFF, and do NOT stack anything on top of the jars. These safety recommendations are for a reason. Please read up on these guidelines, Everybody! We want everyone to be safe eating their delicious home-canned bounty. PS: This is an older video, but it is recommended that you not boil the lids anymore. (For Jars brand lids say that you can, but you don't have to. The other major brands say not to boil them.)
great preso(-:
There's NO NEED to sterilize the jars when pressure canning.
What happens instead of 110 minutes goes 120minutes? Ty
That should be just fine. You don't want to go under the allocated amount of time, but I don't see a major issue in accidentally going over a few minutes.
Why do you need to sterilize the jars? You are cooking the jars for 110 minutes at 10 pounds. Seams like that would kill everything.
the Cooperative Extension and the food preservation people say you don't need to sterilize; just use dishwasher or hand wash with hot soapy water. HTH
Want to do half pints. I am the only one that has started eating salmon.
Really interesting and helpful. Just a few questions: how long are the jars of canned salmon good for? Do they have to be kept in a cool dark place? Do they need to be cooked or merely reheated when you actually use them, or, as seems obvious, they are already cooked, and you can eat them cold? Plus, botulism. Using this method, is it ever a risk?
Jars of properly canned salmon can last for a couple years (although mine rarely last for more than a year!). I would recommend keeping them in a cool dark place, like a pantry or kitchen cabinet- you're mainly trying to avoid drastic changes in temperature. If you follow all the directions that come with your canner, it is operating correctly, and your jars are sealed correctly, you should be able to eat your canned fish right out of the jar and not worry about botulism. That being said, reheating (like in the microwave) is an effective tool to kill bacteria. So if you have any concerns, reheat.
Proceed with caution!!!!
If you have any bacteria in your food you would need to know what it is first
Different strains need to reach different temperatures for different amounts of time before they are killed
So if you have concerns unless it’s your last can of food and there’s no more and your starving
Just bin it
I added a note below the departments reply to your question
Don’t trust a microwave to get rid of any bacteria
If you are finished canning and one jar doesn’t seal, is it safe to eat. I placed the jar of salmon in the refrigerator as soon as it cooled off.
You may absolutely eat the fish in that jar, as long as it is refrigerated and consumed within a few days. The big thing to remember is, if the jar doesn't seal, it is not shelf-stable, so you must either run it through the canner again to get it shelf stable, or just eat it within a few days.
Great video! Thank you so much!
Did you say an hour and 50 minutes or an hour and 15 minutes?
For my canner with pint jars, cook time at 10 pounds of pressure is 1 hour and 50 minutes. That being said, it may differ based on the instructions that come with your canner so be sure to check those out first.
Wow, that fish is definitely thrashed...
both my canner and the information from the Cooperative extension say 100 minutes for raw pack fish (pints and half pints), so 1hour 40 minutes. I'm in Fairbanks, so no altitude adjustment.
But is it mushy????
The texture definitely changes! It's not as firm as a baked fillet of salmon. If smoked first, it's usually similar, if not firmer in texture, than canned tuna. If canned as is, it's a bit softer than canned tuna. Still tastes amazing, and is great in soups, breakfast scrambles, cold salads, etc.
discard the seal? that seems wasteful, yes?
You leave the scales on? Blech.
Tellpeople
The volume is too low.
Just to let you know you don’t want to cann salmon in court jars it can be dangerous.
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I’m allergic to seafood and fish. Can we do this process with other meats. Chicken or a leftover meal to be canned.You put one inch of water in the canner. After the second row oh jars you did not add any more water. That’s ok. After all this process how long this food canned lasts for. Where can one get the jars. What type of pressure canner you are using? Thank you very much. Finally understood how this is done. Very good video. Congratulations. ❤️🙏🌹
You don’t need to add any salt?
Right?
Thank you!
Thank you!