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FISH CANNING INSTRUCTIONS
The following can be used to can any fish but is particularly successful with tuna and salmon. !!!!USE 1/2 PINTS OR PINTS. DO NOT USE QUARTS.!!!!
1. Clean and fillet your fish, cut into chunks small enough to fit into the jars.
2. Wash jars in hot soapy water (by hand or dishwasher). Rinse.
3. Pack fish into jars and leave 1 inch space at the top. You may need to add enough water to the jar so that fish and water are at the same level.
4. When jars are filled, wipe top of jar rims with wet paper towel. Place flat lid and band (ring) on jar. Bands should be tightened firmly, but don't overdo it. When you meet the first resistance, approx. an inch further will do.
5. Put canner on burner, put bottom rack into canner and place the filled jars on the rack. (If you have the larger canner with 2 racks, place second rack on top of first row of jars and place second row of jars on it.) Remember, the jars will expand when heated and can break if too close. You should be able to get 16 wide mouth pints, 8 per layer, OR 19 regular mouth pints, 9 on the bottom layer, 10 on the top layer, OR 26 regular 1/2 pints, 13 per layer.
6. Add approx. 2 quarts of water, this should come up about 2 to 3 inches inside the canner. You can use distilled water or if your tap water is very hard, add 1/4 cup any vinegar to the water in the canner.
7. Place lid on pressure canner (WITHOUT WEIGHT). For the All American canner, align arrow on lid with notch on side of canner. Adjust lid so that the space between lid and canner is equal all the way around. Bring up toggle bolts in opposite pairs and tighten uniformly. REFER TO CANNER MANUAL.
8. Using high heat, bring water in canner to boil until steam comes from from weight pipe. LET STEAM VENT FOR APPROX. 10 MINUTES. This exhausts air from canner and replaces it with steam.
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9. Place weight on pipe using the 10 Lb setting (at sea level)*. Pressure gauge will now rise. When it reaches 10 Lbs. the weight will begin to wobble. Turn heat back until weight rocks gently and holds at 10 Lbs. Begin timing when gauge reaches 10 lbs. PROCESS FOR 100 MINUTES (1 HOUR AND 40 MINUTES) IF PRESSURE GUAGE DROPS BELOW 10 LBS., BRING BACK UP TO 10 LBS AND START THE TIMING ALL OVER!!!!
10. AFTER 100 MINUTES AT 10 LBS. PRESSURE, TURN HEAT OFF. Allow to cool, observing drop in pressure. When pressure gauge reads 0 lbs. pressure, remove weight. DO NOT EVER UNFASTEN TOGGLE BOLTS WITHOUT FIRST REMOVING WEIGHT.
11. Remove lid, lift jars out with jar lifter. Set on a folded towel to cool in a place where the jars can sit undisturbed until COMPLETELY COOL, usually overnight. Over the next 20 to 30 minutes, the lids will "ping" as the jars seal. Press top to verify seal. A lid that makes no noise, or does not move when pressed in the center is sealed. (If the lid clicks when you press or moves up and down, it is NOT sealed.) If a jar fails to seal, reprocess with a new lid or refrigerate and use right away.
12. When jars are completely cool, remove bands. Wash these and put away for using next time. Hold jars under running water or wash with water and vinegar in a bowl, label and store.
* For other altitudes: Refer to your pressure canner manual or Ball Blue Book altitude adjustment chart.
Home Canning Supply & Specialties, P O Box 1158, Ramona, CA 92065
Here is the link to the site where they sell the whole kit and kaboodle [img]images/icons/smile.gif[/img]
Fishermans Canner Kit
Hope this helps,
Mr. F.
Any recipes for canning salmon?
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