Canning salmon
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Canning salmon
  Canning    Salmon    Fish  
Last updated 6/12/2012 12:52:36 AM. Recipe ID 14340. Report a problem with this recipe.
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      Title: Canning salmon
 Categories: Fish, Canning
      Yield: 1 Servings
 
           Salmon
 
  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 I'm 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
 




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Recipe ID 14340 (Apr 03, 2005)

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