Thanks man, I just found out why some of my jaws are breaking. Filled them up to much. I use Kanai style for canning. Make strips, cold smoke them and can them. Perfect.
Here on NW we have Kokanee Salmon and I followed same procedure except I cold smoked for 3 hours and not filleted, man I cannot believe how good each one of these precious pints are!!!
I remember my mother saying the band should be snug but not tight since it has to breathe. But she always had jars that failed to pop and seal. I've wondered if she had em too loose and oils and solids got into the seal? I'm still watching so I'll probably see the answer but it's fine tightening like that? I recently tried smoked/canned tuna.... OMG! it was amazing. I have a propane smoker that I could scab a cold smoke generator onto it. Thanks for the video because I'm clear in my mind how to smoke tuna and can it with perfect results. You rock!
At about 9:19 ... I recommend not tightening the ring as much as you possibly can: it should only just be snug and tightened as much as you would tighten the ring for temporary storage in the refrigerator: finger tight. I've seen more jar failures in canning when the rings are cinched down; it seems to be from overpressure in the jars. Interestingly Jardin gives different advice on the Ball and Kerr brand lids even though they're exactly the same thing and probably made in the same factory. Go figure!
The canner weight (5, 10 or 15) is entirely dependent on where you live. Not all people should use 10 pounds of pressure. Also you need to let the steam vent for a full ten minutes before adding the weight. Those are two fundamentally important aspects to pressure canning. The venting assures that the canner has reached its highest temperature in all pockets of the canner. Not venting for 10 minutes could lead to some jars not sealing, or losing its seal fairly soon after shelving it.
So interesting, I did have to laugh when you made a boo boo and, as my granddaughter would say 'made a swear'..made me laugh because you just carried on with the filming like nothing had happened lol Fantastic video, I learned a lot x
My Mamaw was killed in a car wreck in 1988, I was on Panama Canal in military. She canned a lot. Farm woman in Louisiana. Just tore their house down few months ago. On a top closet shelf was some goods she canned in 1986. I enjoyed every bit of it. It all was fine
thanks for the instructions. Salmon season is coming up soon there ,got the smoker and caners. All we need is the cleaning mat, what is it and were do you find one?
Great video, thanks! But I have always heard the lids should be "finger tight" while in the pressure cooker to allow excess pressure to escape during cooking. Then you tighten the lids after you take them out and you get a much better seal.
No, you should not tighten the lids after cooking. The ring just holds the lid in place while cooking. Ones you take them out and hear the pop take the rings of. They can rust and stink if not cleaned right. And if no ring you will know when there is a bad seal.
Skipped a step: when the water boils in the canner and you get steam venting, you let it vent 10 minutes before placing the weight on. I like the idea of a canner requiring no gasket.
Thank you! I've never tried smoking salmon with electric smoker, and I'm interested in trying it. I'll buy a smoker soon. About thecanning, its something I've never tried,but I might just do that. Where did you buy your canningpot? Thank you again.
"and tighten the lid just as much as you can tighten it." That actually contradicts instructions from the National Center for Home Canning which suggests no tighter than what can be done with 2 fingers and a thumb. The air inside has to escape during canning, in order to leave a vacuum. Overtight=no seal.
Live in the city, no place to smoke, but wanted to know if I can add liquid smoke to fresh salmon fillets and add a few drops to the fish, add some lemon, dill. peppercorns, caning salt, and some water to cover, and pressure can it in my All American Canner? Bought the 21/5 quart model so I can do smoked and regular fish. Thanks!
Grew up on anything salmon, trout, and sturgeon here in the Pacific NW. Casseroles, patty cakes, smoked wet, smoked dry, smoke hot, smoke cold, baked, fresh skillet, frozen, vakpacked, .... oooooo. Sammy sammy, oh mammy, good nummy for my tummy!
+John Lord I'd smoke those entire spines, and with a small fork, scrape off the entire 2 pounds of meat you have there ...! In fact, just leave the spine on the meat, smoke, and you can then easily pull off the entire spine and bones from the smoked meat. Absolutely delicious.
Procedure: Remove head, tail, fins, and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2 inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used. Table 1. Recommended process time for Fish in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Raw Pints 100 min 11 lb 12 lb 13 lb 14 lb National Center for Home Food Preservation.
These canning instructions DO NOT follow USDA canning guidelines for processing fish! He may have been canning fish like this for years and no one ever got sick. Do you want to take the risk? Do not tighten lids as tight as you can, it prohibits replacing the air in the jar with steam. This must happen! You must vent your pressure cooker for 10 minutes BEFORE you begin processing time. That means a good column of steam for ten minutes before you place the weight on the canner. Processing time for salmon in pints and half pints is 100 minutes, not ninety minutes. The instructions for safe canning are online. You don’t need to buy anything. Google the National Center for Home Food Preservation. Please, be safe. And, always follow the operating instructions of your canner.
There are several serious mistakes in these instructions. Processing time is too short for fish and jar ring tightening cannot be cranked down or the air cannot escape the jars to be replaced with steam. Both of these are serious mistakes. Please consult USDA guidelines.
NO! Finger tight is s tight as you want to tighten your rings! Pressure cooker gaskets are ALL OVER Amazon cheap! You vent your canner for 10 minutes once it starts steaming. And if you don't do this you risk botulism. And I can tell that's the first time you've EVER used that canner. 90 MINUTES?! You better do some research. the processing time for pints is 100 minutes for fish! When doing instructional videos and giving people instructions on preserving canned foods you need to provide the correct information. Do you realize you could get people sick or even kill someone with incorrect information!
John C Gibson you should have listened a bunch t longer he went on to say how that is how it has always been done. He just started to skin it. Not everyone like the skin.
I would definitely skin the salmon because I don't like a fishy taste in any fish that I eat unfortunately you are right I am losing probably a lot of nutrients! But a little bit of fish that I can eat and enjoy is better than none at all! Also my buddy thinks that the fats in a fish have too much mercury in other contaminants in them! I don't know I just say eat it and enjoy it if you don't enjoy it don't eat it!!
12:02 “come down catty wampus it might leak”
Haven’t heard that term in awhile!😂
I like this video the fish looks great and because it like watching Santa on his day off. 😘
Very nicely done! Thank You for posting this.
Thank you so much for making this video. I live in Scotland and I love Salmon and Rainbow Trout
Thank you for this! I followed this video and lightly smoked & canned some pinks and it was absolute heaven! I'm doing another batch this weekend. 🙏😊❤
Really good video on pressure canning salmon. Thank You for that information.
Great video glad you left your technical difficulty in it! Can't wait to make this! I have that same caner they are great.
Wonderful video, wonderful chuckle. Love your style of teaching. Thank you very much.
What a Great Video! Cant wait to try this sometime! Keep up the incredible work
Great work! I can’t wait to get started on mine.
Thank you for this video! It is easy to understand. You even answered questions that I had.
This guy is the best. No bs, just good stuff
Thanks man, I just found out why some of my jaws are breaking. Filled them up to much. I use Kanai style for canning. Make strips, cold smoke them and can them. Perfect.
Very informative sir, thank you. Im going to take a shot at doing this with some of the stuff we catch on our channel! We appreciate the info!
Been doing our salmon this way for a couple of years now and it it delicious!
I loved your video! we smoke and can salmon almost every year. sure wish you were part of my family... you are great!
Ronnie Lee
Excellent advice. Thank you.
Very good video and enjoyed. I too bought the all American canner for the same reason I was afraid I would not find gaskets later.
excellent canning/smoked salmon video...
Here on NW we have Kokanee Salmon and I followed same procedure except I cold smoked for 3 hours and not filleted, man I cannot believe how good each one of these precious pints are!!!
I remember my mother saying the band should be snug but not tight since it has to breathe. But she always had jars that failed to pop and seal. I've wondered if she had em too loose and oils and solids got into the seal? I'm still watching so I'll probably see the answer but it's fine tightening like that? I recently tried smoked/canned tuna.... OMG! it was amazing. I have a propane smoker that I could scab a cold smoke generator onto it. Thanks for the video because I'm clear in my mind how to smoke tuna and can it with perfect results. You rock!
Great info Skipper!
At about 9:19 ... I recommend not tightening the ring as much as you possibly can: it should only just be snug and tightened as much as you would tighten the ring for temporary storage in the refrigerator: finger tight. I've seen more jar failures in canning when the rings are cinched down; it seems to be from overpressure in the jars.
Interestingly Jardin gives different advice on the Ball and Kerr brand lids even though they're exactly the same thing and probably made in the same factory. Go figure!
The canner weight (5, 10 or 15) is entirely dependent on where you live. Not all people should use 10 pounds of pressure. Also you need to let the steam vent for a full ten minutes before adding the weight. Those are two fundamentally important aspects to pressure canning. The venting assures that the canner has reached its highest temperature in all pockets of the canner. Not venting for 10 minutes could lead to some jars not sealing, or losing its seal fairly soon after shelving it.
Love your video
Love your method.
gooood job man. thanks a lot.
I sure miss living in the up. I would give anything to have some fresh salmon. That was the life. Fab video
Greetings from Alaska Boss! Thank you for your video!
Now this is what i call living the life🙏
So interesting, I did have to laugh when you made a boo boo and, as my granddaughter would say 'made a swear'..made me laugh because you just carried on with the filming like nothing had happened lol Fantastic video, I learned a lot x
Nicely done 😊👍👍
Love the cold smoking unit. I can smoke cheeses without ice blocks any more. That only takes one hour as well with 1lb. blocks of cheese
I gave a thumbs up for 4:51 HAHAHA The entire video was very informative.
great job !!!
very nice video !!!!!
Thanks great video
My Mamaw was killed in a car wreck in 1988, I was on Panama Canal in military. She canned a lot. Farm woman in Louisiana. Just tore their house down few months ago. On a top closet shelf was some goods she canned in 1986. I enjoyed every bit of it. It all was fine
Wow!
@@bruceallen2862 1986 was magic markered on the rusty lid
Great video. I need to invest in a propane cooker for our pressure cooker.
thanks for the instructions. Salmon season is coming up soon there ,got the smoker and caners. All we need is the cleaning mat, what is it and were do you find one?
Great Video, I learned a lot! Thank you!
I find it amazing how you still have that pressure cooker since you were 18!
once you start you'll be hooked and do it the rest of your life, guaranteed!
Great video, thanks! But I have always heard the lids should be "finger tight" while in the pressure cooker to allow excess pressure to escape during cooking. Then you tighten the lids after you take them out and you get a much better seal.
No, you should not tighten the lids after cooking. The ring just holds the lid in place while cooking. Ones you take them out and hear the pop take the rings of. They can rust and stink if not cleaned right. And if no ring you will know when there is a bad seal.
Skipped a step: when the water boils in the canner and you get steam venting, you let it vent 10 minutes before placing the weight on. I like the idea of a canner requiring no gasket.
wow good stuff.... also 4;59 into video! 2 funny! A+
lovely
By the way when you clean the back bone. We use a spoon to scrape and it makes the best meat for making salmon patties
Yeah that's excellent! We do that too. But I see why he's doing it, for salmon jerky and to also fill the jars.
Thank you! I've never tried smoking salmon with electric smoker, and I'm interested in trying it. I'll buy a smoker soon. About thecanning, its something I've never tried,but I might just do that. Where did you buy your canningpot? Thank you again.
Jars should only be finger tight, cranking the lids down will cause the lids to buckle or burst. Look in the fda's canning book.
That looks like some fine eating !
How about canning smoked oysters....you got any tips.
I think I'm capable of doing this. I love eating salmon cakes.
"and tighten the lid just as much as you can tighten it."
That actually contradicts instructions from the National Center for Home Canning which suggests no tighter than what can be done with 2 fingers and a thumb. The air inside has to escape during canning, in order to leave a vacuum. Overtight=no seal.
A spoon works well to scrape the excess meat from the backbone.
Where can I buy one of those smoke chef cold smoke generators.
Live in the city, no place to smoke, but wanted to know if I can add liquid smoke to fresh salmon fillets and add a few drops to the fish, add some lemon, dill. peppercorns, caning salt, and some water to cover, and pressure can it in my All American Canner?
Bought the 21/5 quart model so I can do smoked and regular fish.
Thanks!
Add some olive oil. Liquid smoke will work. Onion and garlic powder helps.
Super!
Did you do a wet brine or dry brine?
Hi what’s the best wood chips for smoked salmon?
Yep, this guy knows his shit,,,, He is spot on,,, Do this it is correct.. good vid.... well done... correct,,, corrrrrrrrrrrrrrrrrect!!!!!!
Is the boiling goes for 19 or 90 min? Thanks.
Where do you buy your fish?
should you not put any water or oil in it?
I love the bones inside canned salmon
We always add a tablespoon of lemon to make sure no botulism
I feed the trim to my cat, after it's been microwaved for a minute, or two. Happy cat, happy man, unhappy salmon.
how do you know if the can has sealed or not?
14:16
I leave bones they turn soft after canning.
Grew up on anything salmon, trout, and sturgeon here in the Pacific NW. Casseroles, patty cakes, smoked wet, smoked dry, smoke hot, smoke cold, baked, fresh skillet, frozen, vakpacked, .... oooooo. Sammy sammy, oh mammy, good nummy for my tummy!
+John Lord I'd smoke those entire spines, and with a small fork, scrape off the entire 2 pounds of meat you have there ...! In fact, just leave the spine on the meat, smoke, and you can then easily pull off the entire spine and bones from the smoked meat. Absolutely delicious.
Yup. Kokanee, and Sammy salmon are the bomb, smoked, canned, or fresh !
make sure you exhaust your canner for ten minutes after it starts to steam and then add jiggler.
Procedure: Remove head, tail, fins, and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2 inch lengths. Fill pint jars, skin side next to glass, leaving 1-inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
Table 1. Recommended process time for Fish in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Raw Pints 100 min 11 lb 12 lb 13 lb 14 lb
National Center for Home Food Preservation.
No brine needed ?
the alaskan way
Leave skin on.
It has more oils and omega 3s
I thought you were supposed to can for 110 minutes for salmon.
These canning instructions DO NOT follow USDA canning guidelines for processing fish! He may have been canning fish like this for years and no one ever got sick. Do you want to take the risk?
Do not tighten lids as tight as you can, it prohibits replacing the air in the jar with steam. This must happen! You must vent your pressure cooker for 10 minutes BEFORE you begin processing time. That means a good column of steam for ten minutes before you place the weight on the canner. Processing time for salmon in pints and half pints is 100 minutes, not ninety minutes. The instructions for safe canning are online. You don’t need to buy anything. Google the National Center for Home Food Preservation. Please, be safe. And, always follow the operating instructions of your canner.
There are several serious mistakes in these instructions. Processing time is too short for fish and jar ring tightening cannot be cranked down or the air cannot escape the jars to be replaced with steam. Both of these are serious mistakes. Please consult USDA guidelines.
Ohhh noooo, you can't tighten the lids that tight. Finger tight is all or pressure can't escape. Also, you're not supposed to boil your lids anymore.
NO! Finger tight is s tight as you want to tighten your rings! Pressure cooker gaskets are ALL OVER Amazon cheap! You vent your canner for 10 minutes once it starts steaming. And if you don't do this you risk botulism. And I can tell that's the first time you've EVER used that canner. 90 MINUTES?! You better do some research. the processing time for pints is 100 minutes for fish! When doing instructional videos and giving people instructions on preserving canned foods you need to provide the correct information. Do you realize you could get people sick or even kill someone with incorrect information!
I stop watching as soon as you say you will skin the salmon. Salmon needs to be eaten with skin because that is where the nutrients accumulate.
John C Gibson you should have listened a bunch t longer he went on to say how that is how it has always been done. He just started to skin it. Not everyone like the skin.
I would definitely skin the salmon because I don't like a fishy taste in any fish that I eat unfortunately you are right I am losing probably a lot of nutrients! But a little bit of fish that I can eat and enjoy is better than none at all! Also my buddy thinks that the fats in a fish have too much mercury in other contaminants in them! I don't know I just say eat it and enjoy it if you don't enjoy it don't eat it!!
Funny, I would leave the skin on too but definitely watched the entire vid.
He’s got some great info here - ya might learn sumthin
I find it amazing how you still have that pressure cooker since you were 18!