Good video, but you should ALWAYS let a steady stream of steam come out of your lid vent BEFORE putting on the pressure weight! This makes sure that all of the colder air is out of your cooker! Also, you should let the temperature come down by itself and not release it, your jars inside could burst. It is recommend that you should wait at least an hour and chance of all of the pressure is gone from the cooker. I'm not a expert by any means, but have used a pressure cooker from my teens and still use them regularly in my 73 year age.
lol - When he yanked the jiggler off, I was like.....whaaaaaaaat?!?! I've tried to rush some chicken stock and it started popping out liquid like mad. I never rush my pressure canner after that experience. I don't fancy a burn or worse, so it's always best practice to not rush things. I mean, you've already spent so much time and effort, what's another hour or so to let it come down and cool down?
Wind blowing like that made burner work harder. Suggestion is to put a shroud around it. Aluminum coil (used for facia forming would work great) or flashing would improve performance.
Excellent tips! I'm pretty experienced when it comes to canning meat and of course, veg, but fish is gonna be new to me! Thankfully, I was able to get my hands on some wide mouth pints and boy is that gonna make my life easier! I've been stuck with regular's for about six months and pickled okra, chicken, and now fish almost requires wide mouths! They'll be here in about three days, which will give me time to can up another round of green beans and swiss chard...and maybe even more cabbage and carrots. Oh...and tator's too. lol Maybe my fish project will wait until this garden slows down, but I WILL get it done! Loosing power with freezers full of good, homegrown, home processed meats is nail biting! When they're in jar's on my shelves, I know they're safe and won't get freezer burned or go to waste. Plus, it's already cooked! 🙂
Great info! I’ve been throwing carp away for decades. I’ll have to give this a try. One bit of advice…. Sitting that aluminum canner lid down on a rough surface can cause abrasions that (could) cause the seal to fail someday (KABOOM!). That one looks like my all American 921 and if you got that whole set up for a couple hundred, you got a great deal! Thanks again for the recipe?
I've got an All-American 921 too and paid about $400 bucks for her. Whew...it was a chunk of change, but man oh man has it been worth it. She's put so much food on my shelves...well, with my help and hard work! I have two large water bath canners for jellies and relishes and other high acid foods, but I've even taken to pressure canning my tomatoes and sauce because it's just easier. All-American for the win!
Excellent video, very informative and well done. I would like to point out that the amount of pressure used in your pressure canner is determined by your elevation above sea level. For my location I'm at 10 pounds of pressure. Using the wrong pressure in your canner can be dangerous. Please check your elevation above sea level and check your manufacturer's recommended pressure for your canner.
....you're also supposed to let the pressure come down to zero before removing your pressure regulator weight...according to your American Pressure Canner directions
Thanks for the video. Have you ever canned bream/bluegill? I want to use just smoked salt and garlic with no liquid. Have you ever tried a non-fatty fish with no liquid? Just wondering if there would be liquid in the can from the fish? I read on line that the fish doesn't have to be submerged in liquid? Does the vinegar just add flavor or is it a part of the preserving process? Also if you ever go carp fishing at Lake West Point which is part of the Chattahoochee river south of Atlanta you wont want to eat the carp, full of orange nasty fat and had nasty smell, but it did make good catfish bait.
I live in Louisiana asian carp are plentiful down here they literally jump in your boat. I've cooked them and their really good tasting I'm going to can them up have sandwiches and salads.
You should never take your dolly of because it sucks the moisture from your bottles. Always let the pressure canner cool down by it self. Then you can open it up and remove the bottles with their full liquid inside. Less chance of spoiling all your hard work!
Question: How much longer should I cook it ,if its a quart jar? Also are you recommending 15 PSI for carp across the board or should I do 10 PSI ,if my altitude calls for 10 PSI?
You ever try Asian carp? The invasive Silver and Bighead breeds? They're a white meat fish, but I expect your recipe ideas will make a nice flavor for them, though i will probably go with half-pints, and per recommendations just can at the same time requirements as pints.
WOW!! Where to begin!! You DID NOT wipe the jar rims off with a damp cloth or a cloth dampened white vinegar BEFORE you placed the lid onto the jar. For the type of canner that you used you must always apply a very small amount of cooking oil onto the surface of the lid where it is in contact with the pot to ensure that there is a good seal to maintain the required pressure during the canning process. You FAILED to inform the viewer that you must ALWAYS allow the canner to release steam from the vent pipe for a minimum of 10 minutes BEFORE placing the weighted valve onto the stem. Then for the elevation for your canning if at or above 1000 ft. above sea level you must can at 15 lbs. of pressure (instead of the 10 lbs.) for the 100 minutes of cooking. Now, for a huge SAFETY procedure you only turn off the fire, burner or heat source and LEAVE THE POT TO COOL DOWN FOR A MINIMUM OF 25 MINUTES until ALL PRESSURE INSIDE THE POT HAS RETURNED TO ZERO (0 LBS.) BEFORE YOU REMOVE THAT PRESSURE WEIGHT OR YOU RISK A SEVERE BURN FROM THE PRESSURIZED STEAM IN THE POT. Then when you remove the lid at ZERO (0 LBS.) of pressure tilt or tip the lid away from your body as some hot steam usually will be released from the still VERY hot water remaining in the pot. After removing the jars from the pot place, them on a soft surface such as a hand or small bath towel and leave them to seal (click down the lid) and cool to room temperature for 24 hours or more checking that the lids have clicked down by themselves. If for some reason that they didn't seal the fish can be refrigerated and consumed within several days. And lastly carp, being an oily fleshy fish, should not require any additional oil added before placing the lid on the jar.
do you add any water before putting the lids on the jars? I didn't see you do it, but I could clearly see the jars still boiling when you took them out.
You can hear the jars siphoning at the end. You did the complete opposite of what your All American manual said. People, please don't use this as a tutorial.
It appears there are couple things you are doing you are not supposed to do per any pressure canner instructions and you are not doing what you should do to help yourself, also per instructions :) #1 Probably not good idea to remove that jiggler when canner is fully pressurized, not just for safety ,but to prevent too fast cooldown which is a reason we are using pressure canners instead of pressure cookers =(they warm up and cool down too fast). You should just turn off the heat source and wait until Pressure exits gradually through the vent hole, 10- 30 mins then remove jiggler and lid. #2 If you applied some oil , preferably olive oil on the bottom rim where lid meets it, you probably won't have a problem or hard time of removing the lid after cooking, needless to say its recommended for proper seal.
