Canning 101 - www.ifish.net
The Oregonian's Bill Monroe!

Go Back   www.ifish.net > Ifish Archives > Ifish 2003 archives

Reply
 
Thread Tools Search this Thread Display Modes
Old 10-03-2003, 09:24 AM   #1
ChinookSlayer
Tuna!
 
Join Date: Jan 2002
Posts: 1,220
Default Canning 101

OK, I bought a canner, now I get to can for the first time. What am I missing?

I've read OSU's info, along with the manufactures. I plan on using 1 pint wide mouth jars. Here is what I see the steps are:

Cut fish to size (size of jar, minus 1"),
Brine fish,
Smoke fish for short duration (flavor only),
Place fish in jars, and loosely place lid/ring,
Put lid on canner and lock in place,
Bring to boil, wait additional 10 min for air to escape,
Place pressure regulator on cooker,
Wait until pressure builds to 11 psi,
Cook for 100 minutes,
Remove from heat, and let cool until pressure is 0
Open canner and remove jars.

Any horror stories or additional advice out there? Any tricks for getting all your jars to seal the first time? I don't want to poison my family.

__________________
Do rocks fight back?
ChinookSlayer is offline   Reply With Quote
Sponsored Links
Advertisement
 
Old 10-03-2003, 09:34 AM   #2
Dipnet
Ifish Nate
 
Join Date: Oct 2002
Location: Yamhill,OR
Posts: 2,702
Default Re: Canning 101

Just make SURE the tops of the jars are wiped completely clean before you put the lids on! That is the #1 cause of jars not sealing. Other than that, it looks like you're on your way!! Good luck!!

Dipnet :grin:
__________________
It's Just Fishing
Team Dipnet
Dipnet is offline   Reply With Quote
Old 10-03-2003, 09:41 AM   #3
Killertraylor
Sturgeon
 
Killertraylor's Avatar
 
Join Date: Mar 2001
Location: Warren, OR, USA
Posts: 3,665
Default Re: Canning 101

You've got it! I smoke my fish for about an hour (keep smoke going the entire time) and then can it for 60 minutes which is plenty of time. 100 minutes is for raw fish, but it probably won't hurt to over-cook it if you are concerned. I've canned hundreds, probably thousands of jars of sturgeon, salmon, and razor clams and haven't got sick yet - as long as they seal, you are fine.
Killertraylor is offline   Reply With Quote
Sponsored Links
Advertisement
 
Old 10-03-2003, 09:55 AM   #4
Crabby
 
Join Date: Aug 2003
Posts: 89
Default Re: Canning 101

Sounds like you are on your way. If you are only doing one canner full, you can just leave it over night in the canner also. This has worked well for me, as I have had jars break with the slightest of air movement.

Hey Dipnet, do you have any pickled salmon recipes? I had some at Spirit Mountain last week and it was awesome.

[ 10-03-2003, 11:01 AM: Message edited by: Crabby ]
Crabby is offline   Reply With Quote
Old 10-03-2003, 10:06 AM   #5
NETONE
Steelhead
 
Join Date: Dec 2001
Location: Troutdale
Posts: 315
Default Re: Canning 101

I have never canned fish, but have done beans etc....are you putting any brine or liquid in with the fish or is just as it is off the smoker..etc...
NETONE is offline   Reply With Quote
Old 10-03-2003, 10:16 AM   #6
lucky duck
Steelhead
 
Join Date: Oct 2000
Location: Bend, OR USA
Posts: 156
Default Re: Canning 101

Do not add water. The oils in the fish will create enough juice. I will also buy new lids after 2-3 cannings and have never had a sealing problem. I like the wide mouth jars too. Much easier to use. You also want to pre-heat your lids and jars.

Chris
__________________
Reel beauty is only fin deep.
lucky duck is offline   Reply With Quote
Old 10-03-2003, 10:28 AM   #7
ChinookSlayer
Tuna!
 
Join Date: Jan 2002
Posts: 1,220
Default Re: Canning 101

Well, there is now at least three things I forgot:
* wipe mouth of jar
* preheat jar
* preheat lids/rings

Thinking through the mechanical process, those three items are important for a good seal.

I was not planning on adding anything except fish to the jars. From what I have seen/heard, the fish have enough oils to fill the jar.
__________________
Do rocks fight back?
ChinookSlayer is offline   Reply With Quote
Old 10-03-2003, 12:45 PM   #8
puffins crew
Tuna!
 
puffins crew's Avatar
 
Join Date: Apr 2002
Location: Portland, Oregon
Posts: 2,000
Default Re: Canning 101

I use 1/2 teaspoon of pickling salt per pint of raw fish. Preheat everything, use NEW lids, $1.79 for a dozen largemouth lids, clean sealing surface well.

Peace, Tom
__________________
I'm wishin' we were fishin'
Ifish member #1417
puffins crew is offline   Reply With Quote
Old 10-03-2003, 07:57 PM   #9
Dipnet
Ifish Nate
 
Join Date: Oct 2002
Location: Yamhill,OR
Posts: 2,702
Default Re: Canning 101

Crabby, I've never made pickled salmon before. I know the stuff at the casino is always really good though! I'll look in my canning and pickling book and see if there are any recipes in there.

Dipnet :grin:
__________________
It's Just Fishing
Team Dipnet
Dipnet is offline   Reply With Quote
Old 10-03-2003, 08:31 PM   #10
Mrdorkfish
Guest
 
Join Date: Aug 2000
Location: Portland, Oregon, USA
Posts: 2,998
Default Re: Canning 101

Canning Virgin here...Mom had a presto 21qt in her basement for the longest time and i said..uh..i'll take it :grin: Talked to a few about canning and heard the 11lbs for 100 minutes was it...pretty much keep things hot and clean and you're ok..One recipe i heard was a gallon of water to one cup salt..soak the fish...drain and add to jars..nutt'n else...i just added a good pinch of salt to each jar no water added...I sat there listening to the jars "tink" as they sealed...all of them. I'm gonna go with the "half pint" wide mouths next time..but these turned out o....K Great Salmonfish Sands :smile:


MrDorkfish [img]graemlins/dork.gif[/img]

Louis
Mrdorkfish is offline   Reply With Quote
Old 10-07-2003, 03:04 PM   #11
ChinookSlayer
Tuna!
 
Join Date: Jan 2002
Posts: 1,220
Default Re: Canning 101

Far as the canning "Process" goes, things went smoothly and turned out well. Thanks everybody for the help! I ended up canning 14 pints.

Mrdorkfish, Nice amount of oil in the jars. I also see you left the skin on the fish. I spent hours filleting off the skin. Does this make much of a difference? More "fishy" tasting? It seems like it would be a great time saver.
__________________
Do rocks fight back?
ChinookSlayer is offline   Reply With Quote
Old 10-07-2003, 03:14 PM   #12
First Light Bite
Chromer
 
First Light Bite's Avatar
 
Join Date: Nov 2002
Location: Hillsboro
Posts: 919
Default Re: Canning 101

I have always removed the skin and your right it does make the meat less fishy tasting. I also remove the dark meat right next to the skin. I guess it depends on your taste buds.

[ 10-07-2003, 04:16 PM: Message edited by: First Light Bite ]
__________________
Infected by, and Registered Carrier of, Sea Lice.

"Always do right -- this will gratify some and astonish the rest"
First Light Bite is offline   Reply With Quote
Old 10-07-2003, 07:44 PM   #13
Mrdorkfish
Guest
 
Join Date: Aug 2000
Location: Portland, Oregon, USA
Posts: 2,998
Default Re: Canning 101

ChinookSlayer, This was a very fresh fish and i didn't notice a strong fish flavor.. I was told that you would have better flavor by keeping the skin on...more oils. This had a very mild taste and when i added Mayo to make sands it was very yummie :grin: Next time i will use a brine before i process them.

MrDorkfish [img]graemlins/dork.gif[/img]

Louis
Mrdorkfish is offline   Reply With Quote
Old 10-07-2003, 07:48 PM   #14
Dipnet
Ifish Nate
 
Join Date: Oct 2002
Location: Yamhill,OR
Posts: 2,702
Default Re: Canning 101

No need to fillet the skin off. Just smoke it for a while and the skin comes right off. Plus it's easy to scrape the fat and dark stuff off then too.

Dipnet :grin:
__________________
It's Just Fishing
Team Dipnet
Dipnet is offline   Reply With Quote
Old 10-08-2003, 01:00 AM   #15
roadsend
King Salmon
 
Join Date: Jun 2000
Location: Astoria
Posts: 11,041
Default Re: Canning 101

I have always added 1 tsp salt to pint jar of raw skinned fish. Skinning fish is quick and easy sliding sharp knife between skin and flesh while filet is laying flat on granite cutting board.

If smoking fish, I brine for one hour in saturated salt solution with a cup of brown sugar added per gallon of water and smoke one hour. I add no additional salt to jar. I peel off salmon skin after smoking. Sturgeon I skin raw.

I smoke sturgeon and Tules. I can silvers and URBs raw.

I can skins and chunked salmonheads (after removing most of the meat) in seperate jars as doggie treats.
__________________
�Conservation means the wise use of the earth and its resources for the lasting good of men.�
Gifford Pinchot
roadsend is offline   Reply With Quote
Old 10-08-2003, 06:37 AM   #16
TideWater
 
Join Date: May 2000
Posts: 66
Default Re: Canning 101

Hi All.

I'm a second year canner, and have always smoke a couple hours b4 canning at 15pounds for 60 minutes using pints. Like Killer, I haven't been sick yet.

Question: What do you think about canning fish that has been frozen? It's the only way I have done it, so I wonder if there is much difference in the finished product this way versus fresh.
TideWater is offline   Reply With Quote
Old 10-08-2003, 09:09 AM   #17
will_e_fish
Chromer
 
Join Date: May 2001
Location: Between the Rivers and the Ocean
Posts: 673
Default Re: Canning 101

OK I am a first time by myself canner. I used to help my mom and dad so I sorta know how it goes. With all of the details and ideas I cant go wrong.

[ 10-08-2003, 10:11 AM: Message edited by: will_e_fish ]
will_e_fish is offline   Reply With Quote
Old 10-09-2003, 02:03 PM   #18
Keta
Guest
 
Posts: n/a
Default Re: Canning 101

Don't brine before smoking, smoke for no more than 1-1/2 hrs and between 85-95 degrees, add 1/2 Teaspoon salt per pint before you put the lids on.
  Reply With Quote
Old 10-09-2003, 07:53 PM   #19
ChinookSlayer
Tuna!
 
Join Date: Jan 2002
Posts: 1,220
Default Re: Canning 101

Keta,

Are you not brining before smoking to reduce the amount of salt, or to reduce the amount of moisture loss?

I brined my fish for around 40 minutes with my normal smoking recipe (see SaltyDogs - Canning), and smoked them for around 40 min on a Brinkman with only a few coals. The fish turned out well, but the salt level could have been reduced a tad (the juice/oil was pretty salty).

I figured that next time I would reduce the brine time and or the amount of salt in my brine recipe, however perhaps no brine and adding controlled salt portions afterward would be better.
__________________
Do rocks fight back?
ChinookSlayer is offline   Reply With Quote
Old 10-09-2003, 08:17 PM   #20
Keta
Guest
 
Posts: n/a
Default Re: Canning 101

Salt control is why I do it this way. It also comes out good.
Another trick I do is to cut the ribs and rib meat off and only can the backs. It leaves little unused space in the jars and we eat the rib meat right out of the smoker.

[ 10-09-2003, 09:21 PM: Message edited by: Keta ]
  Reply With Quote
Old 10-09-2003, 08:25 PM   #21
ReelFun1
Coho
 
Join Date: Mar 2003
Location: Vancouver, WA
Posts: 81
Default Re: Canning 101

you got the idea...definately wide month jars..6 years ago I did raw salmon with a pinch of salt...just finished the last jar this year...tasted great
__________________


"This shouldn't take more than an hour"
ReelFun1 is offline   Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Cast to



All times are GMT -8. The time now is 07:07 AM.

Terms of Service
 
Page generated in 1.60820 seconds with 35 queries