Monday, 13 February 2017
All the salmon that was pulled out of the freezer yesterday was to be canned,
Once it was defrosted it was cut into chunks washed and drained,
no need to remove the skin or bones, the bones soften during the canning process and add extra calcium.
The jars were steralised in a hot oven and the lids were popped into boiling water, the salmon was packed into hot jars
Then into the canner, which already has water, no extra liquid is added to the jars,
Lid on and the canner is set to come up to pressure
10 lb of pressure needed to be maintained for 110 minuets
this is were I am glad I have a solid fuel Rayburn, although once it is up to pressure if you were cooking on gas or electric you would turn down to maintain pressure, I move the canner across the stove to the simmer side which isn't so hot, the hottest part of the Rayburn is directly over the fire box.
Once the time is reached, the canner is removed from the heat allow the pressure to drop to zero remove the lid and lift out the jars, they are still very hot and the contents are still bubbling away, as the jars cool, the lids get sucked down making a popping noise and the jar is sealed.
The liquid in there has come from the fish.
4 pints of salmon done
The salmon is the same as what you get in a tin, perfect for sandwiches and fish cakes
While sorting out the freezer yesterday, I pulled out some odds and ends, chicken and some of our sausages we made.
They were put together with some chorizo rice peppers onions and canned tomatoes to make Jambalaya
A nice hot and spicy dinner.