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salmon canned clear and complex...
salmon canned clear and complex...
Hi, All,
I'd like to try canning my spring caught chinook salmon. my equipment
is a new (smells like rubber) 23 qt presto canner. I've got a baby
kahuna propane burner to do the canning outside... i tried it out
yesterday and was very satisfied with the whole processes (except the
rubber smell which i hope will go away). i was able to keep the dial
gauge at a constant 15lbs pressure by deftly controlling the gas
burners regulator. I'm going to can some water to gain confidence and
familiarity with my new pressure canner before committing to the
actual salmon packing and canning.
as far as canning the salmon clear (raw pack with only a teaspoon of
salt added) i feel pretty confident. I'm at 2000 ft elevation and i
reckon i must can the raw packed salmon @ 15lbs pressure for 110
minutes.
but what i'd also like to do is put a dry rub on half to the salmon,
marinate, then wash off the dry rub and let glaze before cutting the
fish into packable size pieces for the 1 pint jars i'm canning in. in
other words i'm preparing the salmon as if for smoking but instead
canning the product.
here is a link to the (award winning) brown sugar rub I've elected to
use:
http :// www .virtualweberbullet,com /salmon1.html
can anyone tell me if i may have trouble premarinating the fish in
this fashion? will it adversely affect the ph/acidity and make it
unsuitable for canning?
I've been reading the book 'Putting Food By' and it declares on page
161
"all home-canned fish must be exhausted to a minimum of 170 F at the
center of the packed jar before it is Pressure-processed.
REASON: before actual processing begins, we must drive air from the
tissues of raw fish as well as from the pack to help ensure the seal
and to prevent unwanted shrinkage of the food during processing.
Exhausting jars of fish is done best in the pressure canner at zero
pounds. place filled jars on the rack in the bottom of the canner and
pour hot water around them until it comes halfway up their sides. lay
the cover on and 'leave the vent open. turn the heat up high, and when
you hear the water boiling hard inside the canner and steam flows
strongly in a steady stream from the vent -indicating that the
temperature has reached 212 F/100C inside. when the steam flows
strongly start counting the exhaust time. it will take 10 to 20
minutes for the center of the filled jars to reach the desired minimum
of 170F, depending on the size of the jar and the size of the
solidness of the fish pieces; always insert your pencil thermometer
deep in a test jar to make sure.
when jars are exhausted, lift the canner off the heat and finish
screwing the bands firmly tight as for any processing. return the
canner to heat, put on the lid and let steam vent in strong, steady
flow for 10 minutes before closing the petcock/vent and starting to
time the processing period. the amount of very hot water remaining in
the canner after exhausting the jars should be ample for pressure-
processing.
pressure process at 10 lbs (240 F / 116C) for 1hour and 50 minutes. "
this also requires a pencil thermometer which for the life of me i can
not find anywhere, locally or online...maybe they no longer make the
glass thermometers in a case...everything i've found is either digital
or not suitable for placing in a test jar in a pressure canner.
if anyone can direct me to the supplier of this hard to find
instrument which also goes by the description; exhausting thermometer,
I'd sure appreciate it.
thanks for any help.
tws
Hi, All,
I'd like to try canning my spring caught chinook salmon. my equipment
is a new (smells like rubber) 23 qt presto canner. I've got a baby
kahuna propane burner to do the canning outside... i tried it out
yesterday and was very satisfied with the whole processes (except the
rubber smell which i hope will go away). i was able to keep the dial
gauge at a constant 15lbs pressure by deftly controlling the gas
burners regulator. I'm going to can some water to gain confidence and
familiarity with my new pressure canner before committing to the
actual salmon packing and canning.
as far as canning the salmon clear (raw pack with only a teaspoon of
salt added) i feel pretty confident. I'm at 2000 ft elevation and i
reckon i must can the raw packed salmon @ 15lbs pressure for 110
minutes.
but what i'd also like to do is put a dry rub on half to the salmon,
marinate, then wash off the dry rub and let glaze before cutting the
fish into packable size pieces for the 1 pint jars i'm canning in. in
other words i'm preparing the salmon as if for smoking but instead
canning the product.
here is a link to the (award winning) brown sugar rub I've elected to
use:
http :// www .virtualweberbullet,com /salmon1.html
can anyone tell me if i may have trouble premarinating the fish in
this fashion? will it adversely affect the ph/acidity and make it
unsuitable for canning?
I've been reading the book 'Putting Food By' and it declares on page
161
"all home-canned fish must be exhausted to a minimum of 170 F at the
center of the packed jar before it is Pressure-processed.
REASON: before actual processing begins, we must drive air from the
tissues of raw fish as well as from the pack to help ensure the seal
and to prevent unwanted shrinkage of the food during processing.
Exhausting jars of fish is done best in the pressure canner at zero
pounds. place filled jars on the rack in the bottom of the canner and
pour hot water around them until it comes halfway up their sides. lay
the cover on and 'leave the vent open. turn the heat up high, and when
you hear the water boiling hard inside the canner and steam flows
strongly in a steady stream from the vent -indicating that the
temperature has reached 212 F/100C inside. when the steam flows
strongly start counting the exhaust time. it will take 10 to 20
minutes for the center of the filled jars to reach the desired minimum
of 170F, depending on the size of the jar and the size of the
solidness of the fish pieces; always insert your pencil thermometer
deep in a test jar to make sure.
when jars are exhausted, lift the canner off the heat and finish
screwing the bands firmly tight as for any processing. return the
canner to heat, put on the lid and let steam vent in strong, steady
flow for 10 minutes before closing the petcock/vent and starting to
time the processing period. the amount of very hot water remaining in
the canner after exhausting the jars should be ample for pressure-
processing.
pressure process at 10 lbs (240 F / 116C) for 1hour and 50 minutes. "
this also requires a pencil thermometer which for the life of me i can
not find anywhere, locally or online...maybe they no longer make the
glass thermometers in a case...everything i've found is either digital
or not suitable for placing in a test jar in a pressure canner.
if anyone can direct me to the supplier of this hard to find
instrument which also goes by the description; exhausting thermometer,
I'd sure appreciate it.
thanks for any help.
tws
Re: salmon canned clear and complex...
This seems to be a bit different that the Ball Blue Book (the canning
bible) states. The BBB say to exhaust your canner when pressure
canning, that you "place jars (the jars already have the lids and rings
in place and finger tightened) on canner rack immediately after each jar
if filled. Lock canner lid securely in place. leave weight off vent
pipe or open petcock. Adjust heat to medium-high setting until steam
flows evenly from the vent pipe or petcock. Exhaust steam from the
canner for 10 minutes.
Place weight on vent pipe or close petcock. "
After that you bring your canner up to pressure and time it.
This is a lot easier than the way you have listed since your jars
already have the lids in place you don't have to work with the hot jars
and try to put the lids on them. >
http :// www .uga.edu/nchfp/publications/uga/using press canners.html
> http :// www .uga.edu/nchfp/how/can 05/fish.html
The top site is about pressure canning itself and the bottom site is
about canning fish.
These should make it easier for you to get your salmon canned. :-) no
reason to work harder than you need to.
Connie TC
>
> "all home-canned fish must be exhausted to a minimum of 170 F at the
> center of the packed jar before it is Pressure-processed.
>
> REASON: before actual processing begins, we must drive air from the
> tissues of raw fish as well as from the pack to help ensure the seal
> and to prevent unwanted shrinkage of the food during processing.
>
> Exhausting jars of fish is done best in the pressure canner at zero
> pounds. place filled jars on the rack in the bottom of the canner and
> pour hot water around them until it comes halfway up their sides. lay
> the cover on and 'leave the vent open. turn the heat up high, and when
> you hear the water boiling hard inside the canner and steam flows
> strongly in a steady stream from the vent -indicating that the
> temperature has reached 212 F/100C inside. when the steam flows
> strongly start counting the exhaust time. it will take 10 to 20
> minutes for the center of the filled jars to reach the desired minimum
> of 170F, depending on the size of the jar and the size of the
> solidness of the fish pieces; always insert your pencil thermometer
> deep in a test jar to make sure.
>
> when jars are exhausted, lift the canner off the heat and finish
> screwing the bands firmly tight as for any processing. return the
> canner to heat, put on the lid and let steam vent in strong, steady
> flow for 10 minutes before closing the petcock/vent and starting to
> time the processing period. the amount of very hot water remaining in
> the canner after exhausting the jars should be ample for pressure-
> processing.
>
> pressure process at 10 lbs (240 F / 116C) for 1hour and 50 minutes. "
>
>
> this also requires a pencil thermometer which for the life of me i can
> not find anywhere, locally or online...maybe they no longer make the
> glass thermometers in a case...everything i've found is either digital
> or not suitable for placing in a test jar in a pressure canner.
>
> if anyone can direct me to the supplier of this hard to find
> instrument which also goes by the description; exhausting thermometer,
> I'd sure appreciate it.
>
> thanks for any help.
>
> tws
This seems to be a bit different that the Ball Blue Book (the canning
bible) states. The BBB say to exhaust your canner when pressure
canning, that you "place jars (the jars already have the lids and rings
in place and finger tightened) on canner rack immediately after each jar
if filled. Lock canner lid securely in place. leave weight off vent
pipe or open petcock. Adjust heat to medium-high setting until steam
flows evenly from the vent pipe or petcock. Exhaust steam from the
canner for 10 minutes.
Place weight on vent pipe or close petcock. "
After that you bring your canner up to pressure and time it.
This is a lot easier than the way you have listed since your jars
already have the lids in place you don't have to work with the hot jars
and try to put the lids on them. >
http :// www .uga.edu/nchfp/publications/uga/using press canners.html
> http :// www .uga.edu/nchfp/how/can 05/fish.html
The top site is about pressure canning itself and the bottom site is
about canning fish.
These should make it easier for you to get your salmon canned. :-) no
reason to work harder than you need to.
Connie TC
>
> "all home-canned fish must be exhausted to a minimum of 170 F at the
> center of the packed jar before it is Pressure-processed.
>
> REASON: before actual processing begins, we must drive air from the
> tissues of raw fish as well as from the pack to help ensure the seal
> and to prevent unwanted shrinkage of the food during processing.
>
> Exhausting jars of fish is done best in the pressure canner at zero
> pounds. place filled jars on the rack in the bottom of the canner and
> pour hot water around them until it comes halfway up their sides. lay
> the cover on and 'leave the vent open. turn the heat up high, and when
> you hear the water boiling hard inside the canner and steam flows
> strongly in a steady stream from the vent -indicating that the
> temperature has reached 212 F/100C inside. when the steam flows
> strongly start counting the exhaust time. it will take 10 to 20
> minutes for the center of the filled jars to reach the desired minimum
> of 170F, depending on the size of the jar and the size of the
> solidness of the fish pieces; always insert your pencil thermometer
> deep in a test jar to make sure.
>
> when jars are exhausted, lift the canner off the heat and finish
> screwing the bands firmly tight as for any processing. return the
> canner to heat, put on the lid and let steam vent in strong, steady
> flow for 10 minutes before closing the petcock/vent and starting to
> time the processing period. the amount of very hot water remaining in
> the canner after exhausting the jars should be ample for pressure-
> processing.
>
> pressure process at 10 lbs (240 F / 116C) for 1hour and 50 minutes. "
>
>
> this also requires a pencil thermometer which for the life of me i can
> not find anywhere, locally or online...maybe they no longer make the
> glass thermometers in a case...everything i've found is either digital
> or not suitable for placing in a test jar in a pressure canner.
>
> if anyone can direct me to the supplier of this hard to find
> instrument which also goes by the description; exhausting thermometer,
> I'd sure appreciate it.
>
> thanks for any help.
>
> tws
Re: salmon canned clear and complex...
On Jun 6, 1:01 pm, Connie TenClay <ctenc...@tenclay.org> wrote:
> This seems to be a bit different that the Ball Blue Book (the canning
> bible) states. The BBB say to exhaust your canner when pressure
> canning, that you "place jars (the jars already have the lids and rings
> in place and finger tightened) on canner rack immediately after each jar
> if filled. Lock canner lid securely in place. leave weight off vent
> pipe or open petcock. Adjust heat to medium-high setting until steam
> flows evenly from the vent pipe or petcock. Exhaust steam from the
> canner for 10 minutes.
> Place weight on vent pipe or close petcock. "
> After that you bring your canner up to pressure and time it.
> This is a lot easier than the way you have listed since your jars
> already have the lids in place you don't have to work with the hot jars
> and try to put the lids on them. > http :// www .uga.edu/nchfp/publications/uga/using press canners.html> http :// www .uga.edu/nchfp/how/can 05/fish.html
>
> The top site is about pressure canning itself and the bottom site is
> about canning fish.
>
> These should make it easier for you to get your salmon canned. :-) no
> reason to work harder than you need to.
> Connie TC
>
>
>
> > "all home-canned fish must be exhausted to a minimum of 170 F at the
> > center of the packed jar before it is Pressure-processed.
>
> > REASON: before actual processing begins, we must drive air from the
> > tissues of raw fish as well as from the pack to help ensure the seal
> > and to prevent unwanted shrinkage of the food during processing.
>
> > Exhausting jars of fish is done best in the pressure canner at zero
> > pounds. place filled jars on the rack in the bottom of the canner and
> > pour hot water around them until it comes halfway up their sides. lay
> > the cover on and 'leave the vent open. turn the heat up high, and when
> > you hear the water boiling hard inside the canner and steam flows
> > strongly in a steady stream from the vent -indicating that the
> > temperature has reached 212 F/100C inside. when the steam flows
> > strongly start counting the exhaust time. it will take 10 to 20
> > minutes for the center of the filled jars to reach the desired minimum
> > of 170F, depending on the size of the jar and the size of the
> > solidness of the fish pieces; always insert your pencil thermometer
> > deep in a test jar to make sure.
>
> > when jars are exhausted, lift the canner off the heat and finish
> > screwing the bands firmly tight as for any processing. return the
> > canner to heat, put on the lid and let steam vent in strong, steady
> > flow for 10 minutes before closing the petcock/vent and starting to
> > time the processing period. the amount of very hot water remaining in
> > the canner after exhausting the jars should be ample for pressure-
> > processing.
>
> > pressure process at 10 lbs (240 F / 116C) for 1hour and 50 minutes. "
>
> > this also requires a pencil thermometer which for the life of me i can
> > not find anywhere, locally or online...maybe they no longer make the
> > glass thermometers in a case...everything i've found is either digital
> > or not suitable for placing in a test jar in a pressure canner.
>
> > if anyone can direct me to the supplier of this hard to find
> > instrument which also goes by the description; exhausting thermometer,
> > I'd sure appreciate it.
>
> > thanks for any help.
>
> > tws
Thanks Connie,
you are correct...
i've not come across the more involved process outside of the 'putting
food by book'
i think i may also have no problem premarinating my fish before
canning... just as long as i get to the proper temp for the proper
length of time...
thanks for your reply.
tws
On Jun 6, 1:01 pm, Connie TenClay <ctenc...@tenclay.org> wrote:
> This seems to be a bit different that the Ball Blue Book (the canning
> bible) states. The BBB say to exhaust your canner when pressure
> canning, that you "place jars (the jars already have the lids and rings
> in place and finger tightened) on canner rack immediately after each jar
> if filled. Lock canner lid securely in place. leave weight off vent
> pipe or open petcock. Adjust heat to medium-high setting until steam
> flows evenly from the vent pipe or petcock. Exhaust steam from the
> canner for 10 minutes.
> Place weight on vent pipe or close petcock. "
> After that you bring your canner up to pressure and time it.
> This is a lot easier than the way you have listed since your jars
> already have the lids in place you don't have to work with the hot jars
> and try to put the lids on them. > http :// www .uga.edu/nchfp/publications/uga/using press canners.html> http :// www .uga.edu/nchfp/how/can 05/fish.html
>
> The top site is about pressure canning itself and the bottom site is
> about canning fish.
>
> These should make it easier for you to get your salmon canned. :-) no
> reason to work harder than you need to.
> Connie TC
>
>
>
> > "all home-canned fish must be exhausted to a minimum of 170 F at the
> > center of the packed jar before it is Pressure-processed.
>
> > REASON: before actual processing begins, we must drive air from the
> > tissues of raw fish as well as from the pack to help ensure the seal
> > and to prevent unwanted shrinkage of the food during processing.
>
> > Exhausting jars of fish is done best in the pressure canner at zero
> > pounds. place filled jars on the rack in the bottom of the canner and
> > pour hot water around them until it comes halfway up their sides. lay
> > the cover on and 'leave the vent open. turn the heat up high, and when
> > you hear the water boiling hard inside the canner and steam flows
> > strongly in a steady stream from the vent -indicating that the
> > temperature has reached 212 F/100C inside. when the steam flows
> > strongly start counting the exhaust time. it will take 10 to 20
> > minutes for the center of the filled jars to reach the desired minimum
> > of 170F, depending on the size of the jar and the size of the
> > solidness of the fish pieces; always insert your pencil thermometer
> > deep in a test jar to make sure.
>
> > when jars are exhausted, lift the canner off the heat and finish
> > screwing the bands firmly tight as for any processing. return the
> > canner to heat, put on the lid and let steam vent in strong, steady
> > flow for 10 minutes before closing the petcock/vent and starting to
> > time the processing period. the amount of very hot water remaining in
> > the canner after exhausting the jars should be ample for pressure-
> > processing.
>
> > pressure process at 10 lbs (240 F / 116C) for 1hour and 50 minutes. "
>
> > this also requires a pencil thermometer which for the life of me i can
> > not find anywhere, locally or online...maybe they no longer make the
> > glass thermometers in a case...everything i've found is either digital
> > or not suitable for placing in a test jar in a pressure canner.
>
> > if anyone can direct me to the supplier of this hard to find
> > instrument which also goes by the description; exhausting thermometer,
> > I'd sure appreciate it.
>
> > thanks for any help.
>
> > tws
Thanks Connie,
you are correct...
i've not come across the more involved process outside of the 'putting
food by book'
i think i may also have no problem premarinating my fish before
canning... just as long as i get to the proper temp for the proper
length of time...
thanks for your reply.
tws
Re: salmon canned clear and complex...
> food by book'
>
> i think i may also have no problem premarinating my fish before
> canning... just as long as i get to the proper temp for the proper
> length of time...
>
> thanks for your reply.
>
> tws
I have canned smoked fish before. The important thing is , Brine and smoke
about 1/2 as long as normal.
The canning Intensifies the smoke. and salt flavors. I also added a Tbs of
oil in the Jar. and dropped in a dry red pepper. and a garlic clove. IIRC
> food by book'
>
> i think i may also have no problem premarinating my fish before
> canning... just as long as i get to the proper temp for the proper
> length of time...
>
> thanks for your reply.
>
> tws
I have canned smoked fish before. The important thing is , Brine and smoke
about 1/2 as long as normal.
The canning Intensifies the smoke. and salt flavors. I also added a Tbs of
oil in the Jar. and dropped in a dry red pepper. and a garlic clove. IIRC
