During the huge salmon run this year, Lorna bought some for canning. She was worried about canning salmon using a pressure canner on her glass top stove which may crack. She lost her user manual and was unable to check if her glass top stove can accommodate pressure canner. So, she brought her salmon to the Food Preservation workshop organised by Richmond Food Security Society at Garratt Wellness Center for canning.
Use properly eviscerated fish. Chill cleaned fish on ice or refrigerate until ready to can.
- fresh salmon
- 1/2 teaspoon pickling salt or sea salt for 250 ml jar, optional
- freshly ground black pepper, optional
- water, optional
Source: www.bernadin.ca via Karen DW
Processing salmon in a pressure canner is essential to eliminate the risk of Botulism. Do not attempt to home can fish in 1 liter jars; use 250ml or 500ml jars only.
Wash with hot, soapy water, rinsing well. Inspect jars, and discard any with nicks. chips, or scratches, as these flaws can cause breakage.
Wash with hot, soapy water, rinsing well. Heat the seals in hot, not boiling water, for 5 minutes. Rings do not need to be heated. When using, remove, remove lids from hot water using a non-metallic device, rubber gloves, or a magnetic stick. Avoid using any tools which may scratch or nick the sealing compound or the inside liner of the lid.
|To prepare salmon, remove and discard salmon head, tail and fins which a pair of kitchen scissors does the job well. Wash fish carefully, removing all blood. Cut fish into pieces suitable for the jars, using the height of the jar as a marker.
|Fill the jar at room temperature with the salmon pieces tightly. Wipe the rim the of jar with a damp cloth.
|Season the salmon with salt if desired.
|Season with freshly cracked black peppers if desired.
|Fill the jar with water, leaving 1 inch (2.5cm) head space.
|Using a nonmetallic utensil, remove air bubbles. Center hot sealing disc on clean jar rim. Screw band down until resistance is met, then increasing to fingertip tight.
|Place the rack in the pressure canner. Arrange the jars on the rack allowing space for steam to flow around the jars. If stacking jars, place a second rack between layers of jars.
When pressure canner is full, add room temperature water to level as directed by canner manufacturer.
|Lock canner lid in place according to manufacturer’s instruction.
|Follow manufacturer’s heating instructions, vent canner-allow steam to escape steadily for 10 minutes.
|When canner reaches the pressure appropriate for your altitude (refer www.bernardin.ca) and the type of pressure canner, begin counting processing time. For this pressure canner, the salmon has to be processed for 90 minutes.
When processing time is complete, turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes longer, and then release valve to let steam escape. Remove cover, tilting it away from your face. Remove jars without tilting.
|Cool upright, undisturbed 24 hours; Do not retighten screw bands. After cooling, check jar seals. Sealed discs should curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool dark place. For best quality, use home canned foods within one year.
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