Canning questions

Mello-Yello · 08-07-2003, 01:34 PM

I have very high expectations of bringing some tuna home this weekend. Actually, my expectation is to hit the motherload and bring lots and lots of tuna home this weekend. That is my expectation, we'll see what reality brings. Nonetheless, it is going to happen sooner or later.

I think I'm about 98% prepared for the canning process, but still have a couple questions.

1. Can you stack your pint and pint and a half jars in the pressure cooker.

2. Are there steps that need to be taken to prepare your jars for pressure cooking?

3. Will a propane fired crab cooker regulate well enough to be used for this?

4. Is there a website that answers all these questions for me? (I still prefer real-life input from 'the dogs'.

Thanks in advance!

M-Y

northriver1 · 08-07-2003, 02:29 PM

1=yes
2=run the jars through the dishwasher and make sure there are no chip glass on the edges, they will not seal. Need to warm the lids.
3=yes
4=do not no
When in doudt read the book or ask a women.

OceanBlue · 08-07-2003, 02:31 PM

M-Y

1) Yes, but we try to run like jars in the same batch if we can - they stack more uniformly and reduce accidental breakage

2) Start with clean, sterilized jars, of course. Heat the lids b-4 using to soften the seal. Make sure your jar lips are wiped clean.

3) Yes. If it is windy, you might have to put up a windbreak. It does require you fuss with it a little more than on stovetop, but I sure wouldn't can fish in the house

4) Dunno. USDA might have a page on canning.

5) One last thing, to reduce breakage, start with a cold canner, cold jars. When the cook time is over, don't remove the weight until the pressure drops to zero or close to it. Sudden changes in pressure will cause the jars to burst or not seal properly.

6) Try adding onion, shallot, garlic or peppers to your tuna prior to canning. Just throw a piece of whatever in there. Mmmmm...

OceanBlue · 08-07-2003, 02:33 PM

NR1 -

(I guess I should confess that I learned all I know about canning fish from Pilar)

northriver1 · 08-07-2003, 02:42 PM

MY - Using the presure cooker is like reloading steel shot, follow the directions and I mean follow the directions and do not make changes to the process. Did I say follow the directions or you may not like the outcome. Finally, it is alot of work but in the end it is worth it. OB is right on, so I guess I can say Pilar was a good teacher. I got my training from mom and my wife and I'm still alive to talk about it.

OceanBlue · 08-07-2003, 02:44 PM

We deviate from the directions in one way that I think produces better results. I think the directions call for 1 teaspoon of salt per pint. We use 1/2 per pint and 1/4 per half-pint.

DriftR · 08-07-2003, 03:15 PM

Mellow-Yellow,
Good advice above. Would like to add one important yearly step. Have your pressure gauge checked yearly. I took mine into OSU Extension Service here in Salem. They run a pressure check for free. Actually mine was off by 1.0 psi. So opted for a new one just for safety sake. Call you County Extension Agent or Agriculture Agent and see if they offer this service.