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Hemming Jeans the easy way
Whole Wheat Pizza Crust with fresh milled flour
2 questions: 1. By Coarse salt do you mean pickling salt or will Sea Salt suffice? 2. I've never canned salmon or any other fish for that matter. Once it's processed and shelf stable - is it edible just by opening the can or do I need to cook it once I open the can since you packed it raw? - OhHeyLiana
Hey OhHeyLiana,Maybe luck of the draw, but I have canned salmon for years, but each time, check the internet for up to specs canning info. My reason for checking in tonight was to conclude if I should can for 90 min, 100 min or 110 min. I traditionally use 90 min, as it is simple to remember, and I find the pressure drops really slow after 90 min is up and the heat is off. I have not been poisoned to date. I also usually use 12 lbs of pressure, but will switch to 100 min tonight, thanks to reading this thread.This was the first link that came up with my key word search, and I saw your questions and thought I would reply. At the moment, I am canning 4 Coho salmon I caught earlier today. I prefer Sea Salt, but have used coarse pickling salt, table salt, kosher salt, and find they all work well. I will add a tip I have not heard mentioned. I have used vinegar before, but switched to lemon juice a long time ago. I prefer the favour, it dissolves the bones, and find it works just as well. I tend to go with RealLemon as it preserves colour and firmness.Not sure how handy all are with a knife, but I will fillet my fish in a way to debone it, and I also remove the skin as well. Skinning the fish is very easy, and can be done by cutting through the flesh at a 45 degree angle, then pulling the fillet towards you while the blade of the knife does the work and cuts the fish along the fat, separating it from the skin. I get a great finished product, although my buddy reminds me that the bones are rich in calcium, while the skin has valuable nutrients. I find with the skin off the fish, I have less issues with residues sticking to the jar sides, and thus cleaning the jars for future use is easier.Once your salmon is processed, jarred, sealed, and pressure cooked, it is ready to eat like canned salmon found from the store (but it will taste better). To tell if your cans sealed properly, you should hear popping sounds as they cool. To pressure test, once cooled, push down on the center of the jar lid, if it pushes back up and makes a kind of metallic "pop" or "ping", it did not seal properly. It is pressure cooked, so place in the fridge and eat within a few days.One final thought. I have canned smoked salmon, enjoy it, but it is labour intensive. I have family on the island and they use a product called "Liquid Smoke" to get the smoked salmon taste. I really like their product with the liquid smoke, but my family loves the salmon I make "as is", so I do not use it.Not sure on others canning experiences, but I used to can with Kerr brand lids, and had great success. In Canada, we now have lids made by Bernardin, and while they are porcelain coated (I believe), I have found the odd jar which may sit for some time, the white coating is etched by the acids in the jars. I believe the coating is intended more for fruit canning, and thus, if you can still find a lid made by Kerr in your area, it may be worth experimenting with these.Hope this all helps! Have fun. - DanielG489
Canned Salmon Tutorial
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Wow! It works! Thank you for posting this!
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LauraR8 you may have learned about this by now. but FYI: Internal canner pressures (and therefore temperatures) are lower at higher altitudes. Canners must be operated at increased pressures as the altitude increases. Check reliable canning instructions for altitude adjustments. I fish at sea level and thus don't really deal with elevation, but I live in Jackson Hole WY so if I were to can trout there, I would HAVE to increase the pressure. I love canning!!!
Sure, it would probably work.
the cake box mix is already too sweet, can I just add the extra egg, flour and baking powder?
My wife found this idea and did it and it worked like a charm.
Oh my I saw a tip and tried it and it was so nice. You take a hammer or rubber mallet and hit the rolled over jean edges on the hem. It softens the seam and threads and works so much better.
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