Canning 101 - Page 3

SeaDawg · Jul-09-2007, 04:32 PM

MikeyLikesIt and I canned 7 cases of Albacore and 1 case of YellowFin last week. I am hording it this year, since I always give most of it away I havn't had any for 2 years now. Whats up with that!

I have 11 Ablies in my freezer awaiting the canner but with running tomorrow, and then Thursday again, well, you know, a man has to have his priorities

I have 3 pressure cookers with burners set up as I write this, but I am gonna load up on as many Albies as I can so I don't run out again

Let me know if you want a canning lesson

Will cost you some fish though

My garage is set up to can and I am confident I can add a couple of pressure cookers if I need to

I can't think of any fish I would rather eat than canned albacore, but I like it the way I do it

doughnut · Jul-09-2007, 04:58 PM

Excellent post.

aclemieux · Jul-09-2007, 05:18 PM

Great post Harry. Lots of great info. Nice step by step.

**MikeyLikesIt** · Jul-10-2007, 09:04 AM

youre running sunday as well.......dont forget!

and yes, I use chicken broth. Harry uses a "secret" liquid. Man, this stuff is G O O D!

c-goat · Jul-10-2007, 06:56 PM

Definitely an all day (usually sunday for me)session.
Also if I may add...never use tap water I use RO or chicken broth,bottled or distilled water will suffice.

searoy · Jul-16-2007, 03:24 PM

Joe gave me a jar of your canned albacore last year and I have been craving it ever since!!

You are the master!!

Thanks for the post, I cant wait to make my own.

@-EZ · Jul-16-2007, 03:29 PM

Quote:

Originally Posted by c-goat

Definitely an all day (usually sunday for me)session.
Also if I may add...never use tap water I use RO or chicken broth,bottled or distilled water will suffice.

Why ? Does this create an adverse affect on something?

tunatme · Jul-19-2007, 11:53 AM

i grew up in michigan with canning the norm from the time tomatoes came in season till the last apple fell off the tree. we made everything so it was only natural when i first started fishing out here that i bought two mirro 22qt. canners and have done it for Yellow Fin Tuna, and albie. i just did 60 pints yesterday and here are some of what i put in, yellow peppers, cerrano chilis, japs and hot carrots, and i tried for the first time canned chipotle peppers. can't wait to try that one! i'm gonna try next time to leave a little less room at the top as i fill all the way. after they cool i take rings off and had 100% seal rate. you can reuse rings for next batch and it won't hurt them with no bands on the lid. i also made 6 plain and 2 with dried mango. not sure how that one wqill taste. oh yeah i also did sundried tomatoes for the first time. so as you can see experiment with this, it's labor intensive but my friends all say these jars are worth more than gold. this was cool to see that others out there are doing this also. i will definately try some of what i read here in my next batch! thanks guys and keep your rods in the water.

tsuriya · Jul-19-2007, 01:06 PM

Excellent Thread.

This years garden was pickling Cucumbers, jalepenos and green beans. Wifey canned the first batch this week..I can't wait. Albie is next.

What exactly is the significance of the pressure cooker? Capacity and cooking time.

Az.monkey · Jul-19-2007, 01:23 PM

Harry definately has this deal dialed in, I had the opportunity to witness part of the operation the other day, and walked away with a ton of knowledge and a can or 2 of the best tasting chicken ever ! ( Harry, the wife loved it and has instructed me to catch more ) Follow the guidelines of this thread and dayummm you'll be pleased.

SeaDawg · Jul-19-2007, 02:35 PM

Quote:

Originally Posted by tsuriya

Excellent Thread.

This years garden was pickling Cucumbers, jalepenos and green beans. Wifey canned the first batch this week..I can't wait. Albie is next.

What exactly is the significance of the pressure cooker? Capacity and cooking time.

That info has got to be in that thread somewhere, but that's ok. I have 2 pressure cookers, An All-American 930 and 941. The 930 holds approximately 18 pint jars, and the 941 holds approximately 32 pint jars, any other pressure cookers pictured are borrowed or belong to guys canning their catch.

I am not going to pretend to understand or even know what the science is behind the pressure cooking, but my understanding is that the process kills the enzymes that eat dead flesh (decay is actually a living organism eating the dead flesh). Thus preserving the finished product. The shelf live is far greater than the amout of time it will take me to eat all this fish. Over 2 years for sure.............

I load the pressure cookers cold, then seal them. I turn on the heat and bring them up to 15 lbs of pressure, and thats when I start the clock. 1 1/2 hours at 15 lbs of pressure will cook the fish and kill all living organisms, and then the jar seals itself as it cools. Keep it out of direct sunlight and it should last a LONG time

Harry

tsuriya · Jul-20-2007, 10:29 AM

Thanks Harry. I think I will pick on up.