Two days ago we canned 16 half pints fresh King salmon. Yesterday I spent a total of 12 hours curing and smoking 2 salmon, and this morning we canned most of it. Now I can relax until the sauerkraut is ready in a couple weeks LOL
by backtotheland76
8 Comments
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blownbythewind
Assuming pressure canned. So damn jealous. Looks great.
graywoman7
I feel awful saying this after the amount of work and time that went into these but they needed to have been refrigerated right away to be safe because of how much liquid came out of the jars during canning. Here’s some more info on siphoning and canning safety, basically it’s ok if there’s still half a jar or more of liquid but less than that means there may not have been adequate heat to the center of the food:
8 Comments
Hi u/backtotheland76,
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Assuming pressure canned. So damn jealous. Looks great.
I feel awful saying this after the amount of work and time that went into these but they needed to have been refrigerated right away to be safe because of how much liquid came out of the jars during canning. Here’s some more info on siphoning and canning safety, basically it’s ok if there’s still half a jar or more of liquid but less than that means there may not have been adequate heat to the center of the food:
https://www.healthycanning.com/loss-of-liquid-during-home-canning/
2 days ago!? With ¾ of the liquid lost, I wouldn’t trust that these are any good
These posts kind of anger me. I don’t like being a jealous man but damn. I’m shaking with jealousy.
Well done! Looks soo good!
Absolutely beautiful 🎉🎉🎉
Very neat! Do you eat cold or reheat? Hows the flavor compare to fresh?
So you can this with just a small amount of liquid in there?