Red Monster
Well-Known Member
Hey, I'm canning some sockeye and was wondering how long to pressure cook and at how many pounds pressure? I'm using 8 once metal cans and a sealer.
Thanks
Thanks
Canning Salmon
- Thread starter Red Monster
- Start date
TheRock
Active Member
I use a Lagostina Pressure cooker with Bernadine 500ml and 250ml glass canning jars and cook for 100 min. The Lagostina Pressure cooker has a set pressure just start the timing when the valve starts to whistle, never had a can go bad yet. Doesn't matter what size or types of jars you are using I would still cook for 100 min. I know there's a canning altitude chart, if you are canning at high altitude above sea level you have to increase your canning time by 10-20 min. generally its 100min.
Recommended Processes
Dial-gauge Pressure Canner
Pints—100 minutes 11 PSI
Weighted-gauge Pressure Canner
Pints—100 minutes 15 PSI
http://www.extension.umn.edu/distribution/nutrition/DJ1087.html
http://ohioline.osu.edu/hyg-fact/5000/5338.html
Recommended Processes
Dial-gauge Pressure Canner
Pints—100 minutes 11 PSI
Weighted-gauge Pressure Canner
Pints—100 minutes 15 PSI
http://www.extension.umn.edu/distribution/nutrition/DJ1087.html
http://ohioline.osu.edu/hyg-fact/5000/5338.html
S
SeaFunMan
Guest
I use an "All American" pressure cooker. Cook at 10 PSI for 90 minutes. After steam purg is complete and cooker has reached 10 PSI, start the clock.
lpaulcarter
Member
Just canned today - 100 minutes at 10#
T
Tanglefoot
Guest
100 minutes @ 10psi is what the health folks say is required to avoid bot. contamination, and I normally up the pressure to 15psi. Never a problem; however, if you find a 'bulging' lid or the jar does not 'suck' air when the lid is removed, chuck it out! Making sure the glass rim is clean avoids a lot of these problems.
Red Monster
Well-Known Member
Thanks for the feedback, guys.
Perhaps I should have mentioned I used an All American pressure cooker with a dial gauge. It's all new to me. I went with 11 to 12 pounds(the pressure moved around a bit, and I adjusted the heat accordingly) for 100 minutes. And I used real cans, not jars. [8D]
Perhaps I should have mentioned I used an All American pressure cooker with a dial gauge. It's all new to me. I went with 11 to 12 pounds(the pressure moved around a bit, and I adjusted the heat accordingly) for 100 minutes. And I used real cans, not jars. [8D]
N
newhali
Guest
wells canning in vancouver will give cans and info. dont go 15 you can damage can. cans are superior to jars except for the price of the empty cans. the way to check cans after cooking is different than jars. you dont have to exhaust the can first. you want to see the can bulging when you take it hot from the cooker. try getting larger cans and do chili or stew.
TheRock
Active Member
Where do you buy your metal cans from? $ ? is there a different process for metal sealed cans? I know with glass mason jars the lids allows the jars to vent during the pressure cooking a very important part of the canning process.. how does a sealed metal can vent? I would guess it doesn't need to vent, its sealed... where as the mason glass jars need to vent to create a vacuum after to suck the lid down when the can cools.... interesting.. what is more cost efficient metal cans or glass canning jars? $9.99 you can buy 12 500ml or 250m. jars with lids. Never did home canned metal cans before.. interested in where you buy them and what they are worth?
N
newhali
Guest
the metal cans are far easier for storage than jars. cost is a factor 48 cans are about 40 dollars. in a 921 all american cooker you can get the whole 48 in at once. there is no cool down just open the **** then release the pressure take out the hot bulging cans. each one is holing the pressure say 10 to 12 lbs. there is no smell of fish as each can is sealed. cans can be ordered and picked up at the bus depot. used to exhaust cans but found out you didnt need to about 5 years ago. fill the can as full as you can then seal then cook. you can get a lot of fish in an 8 oz can.
TheRock
Active Member
So it works out to be $.83 cents a metal can + shipping. So its about the same price as a new 500ml mason jar that can hold 3-4 times the amount of an 8 ounce metal can. The glass mason jar can be re used over and over again just have to buy new lids every time where as the metal cans you have to buy new ones every time. I guess you have to buy a metal canning lid sealer also? It sounds like mason jars are more practical. Or there is the other option, drop all your fish off at http://www.stjeans.com/sports.htm for $1.60/can and they do all the work!
N
newhali
Guest
il try north douglas need some more cans appreciate the info. mason jars are fine whatever suits you but cans are something you can take fishing hunting wherever and just open eat. do it youself and you know its your fish. you also fill cans right to the top. ive tried both ways and each has some advantages.
TheRock
Active Member
That sounds more reasonable... North Douglas is now owned by Sysco food distributors. The owner was bought out. The son was still managing the place but got bumped out. There is new managemnt there now, rules could of changed. Definatly will have to give that a try next year. How do you seal the metal lids? Is there a special lid sealer you have to use? Where do you buy that?
5
5-Salt Fever
Guest
Yea...that
TheRock
Active Member
Does any one use the metal can lids with the pull tabs? I would hate to open every can with a can opener. ( I know I'm lazy, lol ) Last year I got 6 boxes of cans done at St. Jeans and they use the metal cans with the pull tab lids. They are awesome no can opener needed. Would be interesting to find a supplier that sold the pull tab lids...
Red Monster
Well-Known Member
I also have some great looking small jars that I want to try in the future. Can the one piece lids be re-used?
Rock, the pull-tab lid sounds like a great idea.
I bought the can from Wells Can and they were about 40 buck. Kind of pricey, because of the increase in metal prices I was told. I like Poacher's prices a lot better. Maybe he can get me some. [8D]
I'll also consider St. Jeans for canning in the future. Are they any good?
Rock, the pull-tab lid sounds like a great idea.
I bought the can from Wells Can and they were about 40 buck. Kind of pricey, because of the increase in metal prices I was told. I like Poacher's prices a lot better. Maybe he can get me some. [8D]
I'll also consider St. Jeans for canning in the future. Are they any good?
scott craven
Well-Known Member
St Jeans did some white spring for me last year, i had 1/2 canned
at about $1.50 a can, the rest hot smoked...
should have had it all canned, turned out pretty good !
at about $1.50 a can, the rest hot smoked...
should have had it all canned, turned out pretty good !
TheRock
Active Member
St Jeans is great but can be a little pricey. Last year I dropped off a large load of fish at the St Jeans depot. I got regular caned, smoked caned and Indian Candy smoked salmon done. I had a lot of fish (15 + springs + some Sockeye) either way I paid over $586 for it all! However the end result is very rewarding. The smoked caned is absolutely delicious. And I really love the pull tab canned lids they use.
F
fah cups
Guest
Hey,is there anybody out there that could tell me where to buy the machine to install lids on metal cans and how much money is required. Many thanks
N
newhali
Guest
wells canning vancouver. its on google
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