Canning Salmon Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Salmon,
Directions:
Simple but you DO need a pressure canner - do NOT can ANY flesh
without a pressure canner. I reccomend the dead weight type. You
probably know what Im about to say but since this is echoed pretty
far and wide I will reiterate a few basic concepts. Bear with me.
Canning of flesh is quite different from sweet jams, jellies, sour or
vinegary pickles - the risk of botulism is very real once flesh
canning is undertaken. The jars must be impeccably clean. Hold each
jar up to the light - reject any jar that is not totally clear.
The lids should already be simmering in boiling water for 15 minutes
before we start.
The skin can and should be left on; the bone is left in. Pack the
fish into the jar. Do not add any water or other liquid.
Add a chunk of salted pork fatback 1"x 1" x 1/2" or 1Tb schmaltz and
1/2t kosher salt. Do NOT use regular idodized salt. Make sure to
leave 1/2" of headspace.
Clean the jar lips using a clean cloth and hot water - rinse
frequently so that the final wipe is a squeaky one indicating no fat
or oil is present.
Fish out a lid from the simmering water ( forceps? ) place the lid on
and immediately screw on the ring `finger tight. Proceed to the next
jar and so forth. Add 1" of water to the canner, place jars in
pressure canner. Water should sit about 1/2 way up the pint jars no
more.
Close the lid and take it `up to 15lbs pressure then back off
slightly to keep the weight _just_ barely moving and process at that
level for 100 minutes. Remove from heat and allow to cool for 10
minutes before releasing the pressure by removal of all weights. This
delay is to preclude evacuation of the fish juices which can happen
by a too quick a release of the pressure. If that happens the seal is
useless even though it may appear to be good. In fact microscopic
particles now on the jar lip will mutate - you get the idea.
All processed jars should be tested for seal 48hrs after by lifting
by the lid. If it passes that test make sure the outside is clean and
store in a cool, dry, dark place WITHOUT rings.
Posted 11-21-93 by ERIC DECKER on F-Cooking
Nutritional information per piece: xx calories, x.x gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm
fat, x.x mg iron, xx mg calcium, xx% of calories from fat.
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Source from luhu.jp
without a pressure canner. I reccomend the dead weight type. You
probably know what Im about to say but since this is echoed pretty
far and wide I will reiterate a few basic concepts. Bear with me.
Canning of flesh is quite different from sweet jams, jellies, sour or
vinegary pickles - the risk of botulism is very real once flesh
canning is undertaken. The jars must be impeccably clean. Hold each
jar up to the light - reject any jar that is not totally clear.
The lids should already be simmering in boiling water for 15 minutes
before we start.
The skin can and should be left on; the bone is left in. Pack the
fish into the jar. Do not add any water or other liquid.
Add a chunk of salted pork fatback 1"x 1" x 1/2" or 1Tb schmaltz and
1/2t kosher salt. Do NOT use regular idodized salt. Make sure to
leave 1/2" of headspace.
Clean the jar lips using a clean cloth and hot water - rinse
frequently so that the final wipe is a squeaky one indicating no fat
or oil is present.
Fish out a lid from the simmering water ( forceps? ) place the lid on
and immediately screw on the ring `finger tight. Proceed to the next
jar and so forth. Add 1" of water to the canner, place jars in
pressure canner. Water should sit about 1/2 way up the pint jars no
more.
Close the lid and take it `up to 15lbs pressure then back off
slightly to keep the weight _just_ barely moving and process at that
level for 100 minutes. Remove from heat and allow to cool for 10
minutes before releasing the pressure by removal of all weights. This
delay is to preclude evacuation of the fish juices which can happen
by a too quick a release of the pressure. If that happens the seal is
useless even though it may appear to be good. In fact microscopic
particles now on the jar lip will mutate - you get the idea.
All processed jars should be tested for seal 48hrs after by lifting
by the lid. If it passes that test make sure the outside is clean and
store in a cool, dry, dark place WITHOUT rings.
Posted 11-21-93 by ERIC DECKER on F-Cooking
Nutritional information per piece: xx calories, x.x gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm
fat, x.x mg iron, xx mg calcium, xx% of calories from fat.
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Source from luhu.jp