Canning 101

[@-EZ]

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]

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]

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]

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]

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]

Thanks Harry. I think I will pick on up.

[Tyler T]

Great thread. I canned albacore for the first time this week and it came out great. All I used was canned diced jalapenos and the juice from them. A little salt and pepper with DI water to fill the jar and it was good to go. I need to experiment some more with fine tuning everything, but very good as is already.

[damnifiknow]

By pre-cooking, you avoid having that grey overcooked blood in the jar. I put the fish in cheesecloth and put it in the pressure cooker. Bring it up to temp/pressure for a few minutes (batch size determines) , let it cool and start packing jars. I've done it both ways and prefer the precooked for "presentation". Covering with water/oil/hooch does keep the fish lighter colored. I fill the jar. Some don't seal, so darn! we have to eat fresh canned tuna for a day or three.

[SeaDawg]

I am about ready to start canning Thanks for pulling this old thread out of the archives

Anyone want to get some albacore canned, pm me No, I am NOT a nice fucking guy, I expect some of the tuna for my troubles

I am a canned albacore pig, seriously. It is one of the only fish I eat regularly, except vermillion.

We canned 18 cases of yellowfin one day with 5 pressure cookers and 2 guys (Jason & James) and it was an ALL day affair. Up by 4:30 getting the jars cleaned in the dishwasher and ready to go, cleaning up the mess around 6pm that evening

If you want to come down, and provide some manpower, then I won't want very much tuna I have 3 pressure cookers at the moment, if you can get 1 or 2, all the better.

But, if you want to just drop some off and have ME do it, well, then I have to provide the manpower and do all the work, buy the jars, get the salsa, etc etc etc. Then I would expect no less than half of what we can for you It IS alot of work, and my manpower wants to get paid in tuna

Anyhow, I just wanted to say all that in case you have a freezer full of albacore your wondering what to do with And I wanted to be up front about my intentions

This is, as far as I'm concerned, the only way to prepare, store, and eat albacore

Yes, smoked is good, but canned is a whole new level of good

Thanks for bringing up this old thread I re-read the whole thing and refreshed my own mind, I have a freezer full of albacore right now, I am done chasing them, time to start canning

[Az.monkey]

Hey Harrry, what day are you going to can, if I'm free I'll come by and lend a hand. I have a turkey fryer but no propane bottle that I can bring if needed

[chuam]

Originally Posted by SeaDawg

I am about ready to start canning Thanks for pulling this old thread out of the archives

Anyone want to get some albacore canned, pm me No, I am NOT a nice fucking guy, I expect some of the tuna for my troubles

I am a canned albacore pig, seriously. It is one of the only fish I eat regularly, except vermillion.

We canned 18 cases of yellowfin one day with 5 pressure cookers and 2 guys (Jason & James) and it was an ALL day affair. Up by 4:30 getting the jars cleaned in the dishwasher and ready to go, cleaning up the mess around 6pm that evening

If you want to come down, and provide some manpower, then I won't want very much tuna I have 3 pressure cookers at the moment, if you can get 1 or 2, all the better.

But, if you want to just drop some off and have ME do it, well, then I have to provide the manpower and do all the work, buy the jars, get the salsa, etc etc etc. Then I would expect no less than half of what we can for you It IS alot of work, and my manpower wants to get paid in tuna

Anyhow, I just wanted to say all that in case you have a freezer full of albacore your wondering what to do with And I wanted to be up front about my intentions

This is, as far as I'm concerned, the only way to prepare, store, and eat albacore

Yes, smoked is good, but canned is a whole new level of good

Thanks for bringing up this old thread I re-read the whole thing and refreshed my own mind, I have a freezer full of albacore right now, I am done chasing them, time to start canning

Half? You stingy bastard. I was doing it for 1/4 but I collected cash for the jars and ingredients.......

I like your "price" better.

[SeaDawg]

Originally Posted by chuam

Half? You stingy bastard. I was doing it for 1/4 but I collected cash for the jars and ingredients.......

I like your "price" better.

I really don't want anyone to just drop it off Way too much work, but I will for half. Then I'm bringin it ALL too you since you only charge 1/4

What I prefer is to just have someone come over with a couple guys and then I really won't expect TOO much.

[Double Z]

Guess I need to buy a couple pressure cookers...