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. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iQi8kab8WxA.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!!
: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].
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,
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.
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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!!!
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.
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!
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
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!
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 :)
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! 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 :)
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 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.
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- 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 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.
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?
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.
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.)
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 :)
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.
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. ❤️🙏🌹
