HALILLAMA
Active Member
Here's the canadian $ site
http://www.wellscan.ca/cdn-site/index_canada.htm
I use a 921'all american' canner at 10 lbs 'wieghted' pressure
@90 minutes after steam purge and timed from a 'rockin' wieght.
I use 1/2 lb cans sealed w/'all american' 110 v can sealer
see website. I have tried 'pop/top' cans they are more expensive!Keep
your eyes open for good deals/suppliers.
You have no idea what it's like until ya try it..mmm good. I've tried
canned crab,snapper,tuna,hali and salmon,with/smoked,brined,pickled and sugared. I've done this for 25 yrs first glass now cans and still don't have it down to a 'science'.It changes all w/ your taste and experience. There is nothing sweeter than a can of 1/4 smoked sockeye opened w/fresh buns in the drift boat midwinter[8D] on a local river....better than bolagna[^]
http://www.wellscan.ca/cdn-site/index_canada.htm
I use a 921'all american' canner at 10 lbs 'wieghted' pressure
@90 minutes after steam purge and timed from a 'rockin' wieght.
I use 1/2 lb cans sealed w/'all american' 110 v can sealer
see website. I have tried 'pop/top' cans they are more expensive!Keep
your eyes open for good deals/suppliers.
You have no idea what it's like until ya try it..mmm good. I've tried
canned crab,snapper,tuna,hali and salmon,with/smoked,brined,pickled and sugared. I've done this for 25 yrs first glass now cans and still don't have it down to a 'science'.It changes all w/ your taste and experience. There is nothing sweeter than a can of 1/4 smoked sockeye opened w/fresh buns in the drift boat midwinter[8D] on a local river....better than bolagna[^]
