Canning Fish in Jars

[@MrDanbergin93]

You took beatdown hardcore and stripped it of any of it's glistening poseur glamour, and what's left is pure knocking out people music at it's finest. Well done, lads!

[@lamoabird]

I am new to canning and have been drowsing thru books and videos... This is the best one I have found thus far... Great details, now I feel confident that I can do it and do it right! A big thank you from all my family!

[@kyllikki9]

This is a great video. Very clear to understand and with good details. Worth the 13 minutes!

[@sin46ned]

I have been canning Alaska Sockeye Salmon for years. I skin and debone my fish before canning. When doing the cleaning process I also remove the rib bones. The pin bones are the only bones that remain. I have always processed my fish at 10 lbs of pressure for 90 minutes for sea level. Never had a problem with my fish. Additionally some of my canned fish has been in the can for over 10 years and the quality is always good. I also can smoked fish. I brine and then smoke the fish lightly. Remember, if you smoke it hard the pressure the canning process intensifies the smoke flavor making the fish taste bitter and it can have a straw like texture. My smoked fish is raw inside when I jar them up. People always say that my smoked salmon tastes so good. I always use an All American canner to process my fish. They are expensive but I wait till they go on sell in the fall when Retailers believe the canning season us over. However many canners, like me, can all year long.

[@khogenmoirangthem5321]

Can I have your email ? Need your help. Mine is [e-mail]

[@tobiramasenju5878]

Amazing info. Thank you very much

[@dennisjj6529]

That was an absolutely amazing presentation....thank you very much. I understand that you were using "Q-cards", but that worked so well for your instructions....a true professional. Thank you so very much

[@danbev8542]

I believe this is an excellent video. Rose Red Homestead does a very similar video. Both cover all the necessary bases, as near as I can tell. However, there is no substitute for using the USDA Complete Guide to Home Canning. Amazon sells it for less than $10.

[@JohnSmith-im5di]

Sonya is cute, and very informative.

[@rachelmm05]

Very informative. I never knew you could can fish!! Thanks very helpful

[@seanmercyhoyt9385]

Thanks for posting... this is a great video for beginners! My only complaint is she didn't use an "All American Canner"... but that is just my opinion lol. But this is the most thorough video on canning I have seen and considering most accidents happen when someone is not taught thoroughly how to do something safely I can appreciate their efforts.

[@robyndowning2990]

That is supposed to be the Cadillac of canners and the most expensive. However, I don't know that any particular pressure canner has to be used to impart these important instructions. So glad that you like yours very well.

[@sssshhhh101]

I've never seen anyone can smaller fish, but you could look into pickling the smaller ones. Pickled blue gill or rock bass might be pretty good. Pickled salmon is really good,..if you like that sort of thing. (I do. )

[@yourinluck]

Watch it every year 😂

[@wijesinghapiyadasa9965]

thanks madame. i like follow caning course.

[@jimmie200]

Excellent video. Thank you.

[@NCredleg]

No problem.Sorry about the brevity of my answer.The pressures reached within the canner mean that the temperature is very high ,higher than can be achieved in a water bath canner .The purpose of a pressure canner is to safely preserve low acid foods and meats .

[@Sifgrida]

Vinegar in the water to stop the jars becoming cloudy.

[@ravenblackhawke]

Thanks for the video, but can I also add some liquid smoke to the fish before I pressure can it?

[@sin46ned]

It is better if you smoke it the right way. Liquid smoke will make the fish taste bitter.

[@TheWritingGirl]

@domrotunno wrong! there is 33 Kroger's in the state of Alaska. Feel free to check . Most are in Anchorage, Fairbanks, Eagle ridge, Juneau, , Soldotna, Wasilla, Palmer Alaska.

[@TitaLight]

After pressure canning successfully several times, I find my last batches don't seal properly anymore. Why aren't my products boiling when I take them out of pressure canner anymore, causing most of the bottles not to seal properly?

[@rosaravelo3709]

VWEY WELL EXPLAIN, THANKS

[@PushinWaterFishing]

That was great

[@munkhm1188]

tnx so much

[@Trashfished]

Right on!

[@Landotter1]

Roger that!!! Reckon I really didn't think about it. I'd like to make pickled herring someday. I hear it is awesome. ho-hum... so many intrests, so mlittle time. :-D It will be hard to find as I'm nowhere close to the coast. :-( Thanks again!

[@contreeman]

good video

[@theXaint]

Cod Liver: I'm thinking about jarring it. Would that last for a year? Did anyone try this?

[@tryingtolivecheaply3583]

Do you know if only certain varieties of freshwater fishs' bones soften up when pressure cooked or do all varieties of fish's bones soften up?

[@Landotter1]

It looked like the fish was cooked in the end. Is this desireable? I understand that it is a byproduct of the pressure cooker. just wondering...

[@adamchaudhry3205]

"use new lids every time you CAN" lol, pun detected

[@NCredleg]

Please explain what you are talking about with 260 deg.oil and 50 cans at time?Are you a commercial operator to be able to can 50 items at a time?What is the purpose of the oil?

[@NCredleg]

I would be interested in seeing that process. I`ve never heard of that method.Could you do a video? Thanks.

[@7891234able]

Ty..

[@cougarhunter33]

Yes.

[@zebulanfox5240]

Fishing season...Haha, here in Kentucky we can catch, shoot, or trap fish all year around, guess that's Alaska for you.

[@sunnymiller1699]

what about little fish? we only get small bass, trout, etc.

[@barnettstrongmanjnes5023]

I use a large pot and use oil instead of pressure. Oil you can heat it to 260 degrees, If you're doing 500-quart jar the pressure canner takes way too long. Just get the cheapest oil and the only thing you have to wipe the oil off the jars and what I do is take the jars out of the oil and put them into boiling water it helps get the oil off, but I just hate fooling with a pressure canner, With the higher temps you could can half gallon jars which is better for larger meats. I never tried it but I would say you could just heat the jars for 3 hours.

[@jesselee67]

i like your show, BUT CAN YOU CANN SALT WATER TROUT @ SALT SPOT

[@PA96704]

Low, med, or high?

[@NCredleg]

Everything is cooked when you utilize the pressure canning process.

[@masooranishad3775]

I don't have pressure for canig tuna can I use big port

[@colleenpritchett6914]

NO must be a pressure canner for all low acid food

[@jesselee67]

could you fry these fish when u come and take them out of the jar, will they batter and fry,

[@barnettstrongmanjnes5023]

Some fish will fall apart but if not then no problem

[@sin46ned]

No they will not batter up and fry. If you want to do that, I suggest you freeze some salmon instead.

[@bryncomeaux]

kroger is owned by qfc and fred meyer and probably an alaskan grocery store sometimes i see a kroger product at fred meyer. now think about all the other stuff your just sure doesnt make sense.

[@7891234able]

Can catfish be canned. .

[@marysilverthorn1212]

new info says only half pint or pint jars.

[@barnettstrongmanjnes5023]

Use oil to higher temps and you could even do half gallon jars. I never did them but I would say 260 degrees for 3 hours should be enough. But I hate using a pressure canner, If you're doing 500 jars it takes forever.

[@sin46ned]

Canning in quarts can be done, just follow her instructions for doing so including the pressure timing.

[@colleenpritchett6914]

@@barnettstrongmanjnes5023 not advised as the density with affect the pressure canners ability to do its job correctly. You don’t want to risk botulism

[@Landotter1]

y'all need to stop making me so hungry! :-D

[@Landotter1]

oooo ok... thanks

[@mohdisnainikasdi5652]

canning fish soup

[@nakternal]

Center the empty canner over the heat source. LOL

[@drunieuwenhof4599]

No soapy water ever

[@dan3nad]

I am robot .... eat fish . ..

[@reymondjames1726]

She is a bit robotic. Too clinical.

[@Forevertrue]

Reymond James She has to make sure those not as smart as you get it and understand. And she can't go to fast for them.

[@sin46ned]

She is reading all her lines which is too bad. She should know the process well enough to speak naturally about it.

[@srbijajenakosmetu]

She is smart, but speeks like robot

[@12cjcrash]

speed it up you bored me