So i got me a new canner

[spokey9]

My canner finally came in last night. I got a 16 qt Mirro and the book it came with only outlines the basics. I'm looking for any tips i can get (maybe a recipe or 2 ). Next week i'm planning on canning up some salmon (pinks for the trial runs). Any help would be great.

[racfish]

Im envious. Ive been looking at a good canner for awhile now. I had the old version of one years ago. My lid blew off with a nice loud bang and ruined the cieling above it. Ive been nervous getting one ever since. Where did you get yours from?. I usually use my steam canner for my canning needs but its hard to do meat or fish that way. Good luck with it and show some pictures of end results please.

[Toni]

My canner finally came in last night. I got a 16 qt Mirro and the book it came with only outlines the basics. I'm looking for any tips i can get (maybe a recipe or 2 ). Next week i'm planning on canning up some salmon (pinks for the trial runs). Any help would be great.

What were the basics?
I am canning salmon tomorrow.

[spokey9]

I got it from lowe's (mainly because the other half works there and she gets a discount). Got for a bit over half of what they usually sell it for after they priced matched and what not.

[spokey9]

What were the basics?

Basically how not to blow the unit up and how to check on the finish product by tapping a spoon on the lid. I'm pretty sure i could run it tomorrow without killing anybody, but i'm trying to be a bit more cautious than and avoid any rookie mistakes possible

[Toni]

New lids and clean jars. On my old one, fish is 110 minutes at 10 pounds pressure. New one is 100 minutes at 11 pounds pressure. Is yours similar? Pints or half pints, it is the same. Keep an eye on it.

[natetreat]

My favorite canning book is the Blue Ball Book, it's got all the classic stuff in it. Mine is from the 50's or something, but they make a new one every year -

http://www.amazon.com/Ball-Blue-Book-Gu ... preserving" onclick="window.open(this.href);return false;

[DavidA]

My new Presto 16 qt canner came in on Saturday. I washed it all in hot soapy water as advised, and then on Sunday prepared some fresh peaches and canned 9 half pints. Beware, they shrink, so pack em' in there (with the recommended 1/2" head space)! On Monday, I got a King salmon from a local hatchery, filleted it, and did another dozen half pints. The skin-outside-look really worked in the 'before' jars, but afterwards, was nothing special. Though you put zero liquid in, when done, these had liquid enough to cover the meat. It was a little yellow-ish though, which isn't particularly appetizing, but commercial canned salmon isn't exposed to this level of scrutiny either.

Even though I have never canned before, everything went more smoothly than expected.

Spokey9: The basic recipe for non-tuna fish in Presto's Instructions & Recipes booklet is fish in the jar with 1" of head room.

Toni: For basics you might try: http://www.gopresto.com/recipes/canning/index.php" onclick="window.open(this.href);return false;

The new info that Toni provides for fish agrees with what my booklet says: 11 lbs for 100 minutes. I have also read in a few places that several specs have changed because old number were not reliable, and by 'old', I mean that apparently there have been changes within the last few years, so make sure your info is current.

My only unknown at this point is what the stuff tastes like. I have not sampled either of my attempts yet.

If I had to emphasize 1 point it would be to cool down the stuff afterward, slowly. And even with zero pressure, when you take the lid off, the steam that comes out can do damage. Be careful.

[racfish]

. I changed over from the huge canning pots to the steam canner. It uses a couple quarts of water instead of 7 gals. Way easier on the electricity.

[Toni]

This is my 3rd year canning. At first I borrowed my neighbors canner for the first 2 years and her seal needs to be replaced. I don't know what size hers is but I could squeeze in 7-8 pints and one time I almost had left over fish so I bought a 23 qt canner but they neglected to tell you you have to purchase a bottom to separate the layered jars. So now I am set.
I watched a youtube video on canning fish to get an idea because her (neighbors) book didn't have fish in it.
At first I tried salt and pepper then I tried Italian dressing. That is the seasoning that I use now. 2 tablespoons of dressing for pints and 1 for half pints.
In canning the kokanee, it was soooo goood that I quit buying canned tuna from the store and now just use it. Pink salmon is good too.

[Toni]

. I changed over from the huge canning pots to the steam canner. It uses a couple quarts of water instead of 7 gals. Way easier on the electricity.

Wow yours must have been big. My new 23 quart only uses 3 quarts.
With the smaller ones I didn't know if it would change cooking times and it should change the amount of water one puts in.

[Chucksrage]

I did some tuna earlier this month from my trip out of Westport, My wife and I canned 96 half pints of tuna, 24 regular, 48 smoked, and 24 smoked with a couple slices of jalapeno for a kick. 100 minutes at 11 lbs, I was using a 23 quart mirro and was able to do 24 half pints at a time.

Canned some steamers earlier this year to, so now when I am ready for some chowder I grab a pint of the clams and open it up and pour it in. so mush better than what you get at the store.

I have never canned salmon, it doesn't last long at the house as my wife and I will eat fish 2-3 times a week. Fresh Grilled Silver is my Favorite....

I haven't seen any tips for using the pressure canner... My Grandma and mom taught me how to use it and they said one of the most important things to do is make sure there is no air left in the cooker.... has anyone heard this before?

[DavidA]

"No air left in the cooker"?
That can't be. You put 3 quarts of water in the bottom and close the canner so the rest is air. When it boils, steam (water and air) comes out the pipe vent that the pressure regulator sits on.
I wonder what she meant?
Maybe no 'pressurized air' when you try to open it?

[Toni]

I think what they might have been trying to say was the part where you let it steam steady for 10 minutes before putting the regulator on.
But it also might be for use of pressure canners we no longer have access to.