On Jun 6, 1:01 pm, Connie TenClay <ctenc...@[EMAIL PROTECTED]
> wrote:
> This seems to be a bit different that the Ball Blue Book (the canning
> bible) states. The BBB say to exhaust your canner when pressure
> canning, that you "place jars (the jars already have the lids and rings
> in place and finger tightened) on canner rack immediately after each jar
> if filled. Lock canner lid securely in place. leave weight off vent
> pipe or open petcock. Adjust heat to medium-high setting until steam
> flows evenly from the vent pipe or petcock. Exhaust steam from the
> canner for 10 minutes.
> Place weight on vent pipe or close petcock. "
> After that you bring your canner up to pressure and time it.
> This is a lot easier than the way you have listed since your jars
> already have the lids in place you don't have to work with the hot jars
> and try to put the lids on them.
>http://www.uga.edu/nchfp/publications/uga/using_press_canners.html>http://www.uga.edu/nchfp/how/can_05/fish.html
>
> The top site is about pressure canning itself and the bottom site is
> about canning fish.
>
> These should make it easier for you to get your salmon canned. :-) no
> reason to work harder than you need to.
> Connie TC
>
>
>
> > "all home-canned fish must be exhausted to a minimum of 170 F at the
> > center of the packed jar before it is Pressure-processed.
>
> > REASON: before actual processing begins, we must drive air from the
> > tissues of raw fish as well as from the pack to help ensure the seal
> > and to prevent unwanted shrinkage of the food during processing.
>
> > Exhausting jars of fish is done best in the pressure canner at zero
> > pounds. place filled jars on the rack in the bottom of the canner and
> > pour hot water around them until it comes halfway up their sides. lay
> > the cover on and 'leave the vent open. turn the heat up high, and when
> > you hear the water boiling hard inside the canner and steam flows
> > strongly in a steady stream from the vent -indicating that the
> > temperature has reached 212 F/100C inside. when the steam flows
> > strongly start counting the exhaust time. it will take 10 to 20
> > minutes for the center of the filled jars to reach the desired minimum
> > of 170F, depending on the size of the jar and the size of the
> > solidness of the fish pieces; always insert your pencil thermometer
> > deep in a test jar to make sure.
>
> > when jars are exhausted, lift the canner off the heat and finish
> > screwing the bands firmly tight as for any processing. return the
> > canner to heat, put on the lid and let steam vent in strong, steady
> > flow for 10 minutes before closing the petcock/vent and starting to
> > time the processing period. the amount of very hot water remaining in
> > the canner after exhausting the jars should be ample for pressure-
> > processing.
>
> > pressure process at 10 lbs (240 F / 116C) for 1hour and 50 minutes. "
>
> > this also requires a pencil thermometer which for the life of me i can
> > not find anywhere, locally or online...maybe they no longer make the
> > glass thermometers in a case...everything i've found is either digital
> > or not suitable for placing in a test jar in a pressure canner.
>
> > if anyone can direct me to the supplier of this hard to find
> > instrument which also goes by the description; exhausting thermometer,
> > I'd sure appreciate it.
>
> > thanks for any help.
>
> > tws
Thanks Connie,
you are correct...
i've not come across the more involved process outside of the 'putting
food by book'
i think i may also have no problem premarinating my fish before
canning... just as long as i get to the proper temp for the proper
length of time...
thanks for your reply.
tws
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