Canning Sardines at Home: A Guide to Preserving the Sea's Bounty

[@janegregory4637]

Thanks a bunch for this. :D

[@RandyRodCo]

Oh my gosh! These two are absolutely delightful. Thank You for making this.

[@foodfarmerearth]

totally agree - they are!!

[@richradiohead]

This was so incredibly helpful! I've been gifted a pressure canner but I've been frightened to use it. This took a lot of the mystery and fear out of the process. Thank you!

[@foodfarmerearth]

I would love to do more with Harriet and Marge if they're available - they so rock! In the meantime, stay tuned for canning bread and butter pickles!

[@foodfarmerearth]

Here's what Harriet writes back [posted in 2 parts due to character limits], "You can get pressure canners at most hardware stores. Many shops carry them now because of the surge of interest in food preservation. You do not need to order gaskets separately since they come with the canner. All the parts do. [cont.]...

[@louzancooking]

Hi i want to ask you if this method can cook the spines very well like the sardines we buy..thanks

[@princegabrieltiu1778]

I really like the way you made tutorials maam, its very natural, and it seems like you two are friends a long time...best of buddies, hope so....regards from Philippines...

[@dalehammond1704]

We don't have fresh sardines and the sardines offered in our local stores are mostly tiny over-salted sprats which I don't like. I miss the days of large sardines canned in the U.S.. I plan to try your method with very small sized panfish such as bluegills and perch. I can't find any videos on this so I'm not sure how it will turn out. You did a very clear job on this video, thanks.

[@lynfrazier2704]

What you think if I do this on salmon? Thank you for sharing the video

[@wemcal]

Great video and great information

[@TheBobelly628]

Really enjoyed this video! Great information and well presented. It was wonderful watching the two of them interact :-)

[@foodfarmerearth]

thanks for watching! I love their interaction too, like sitting in with 2 good friends hanging out and canning. refreshing. =)

[@foodfarmerearth]

...Generally speaking, you want to keep your canned goods at no more than 75-80 degrees or less but the occasional high ambient heat in the house is not a problem. Just don't go looking for trouble by placing it in direct sunlight. Hope that helps."

[@illustratz]

Ohhhh myyy goodness!!! This is the BEST video I've seen on pressure canning, you've taken all the mystery (and scary consequences) and made it so clear! My spouse has been pining for information how to can meats, and now I know how to move forward! And I never knew you could STACK the jars in the canner, either, that's fantastic info. (Where do you recommend finding a pressure canner, and where can you order gaskets?) Thank you so much! (Did you skin the sardines? What about scales?)

[@lucbelzile9407]

Pressure in the canner varies depending on the altitude(sea level) where you live, in my part of the country, its 15 pounds, that is why canners are sold with 5,10,and 15 pounds weight bells, tanks for the vidéo always interesting To learn from you girls

[@MrJackdanblake]

This is good, but I have a pressure cooker that does 8ib or 13lb. I used it at 13lb and it was a little over done. How long do you reckon at 13lb. ?\

[@harrietfasenfest3730]

We have not done a video on canning tuna but have done it in our own kitchens in year's past. This year, however, given my own concerns about environmental impact on larger fish, I thought sardines would be a nice alternative. And with sardines going for .69 cents a pound off the dock they are a great source of protein for the dollar. But maybe we will do a canning tuna video next year. Thanks for your interest

[@marchetta67]

You mentioned you've canned Tuna. But, I don't see a video of it in your library. Can you (re)post a video of tuna canning? Thanks.

[@creativelifewithgrace994]

Hi! Thanks for this. I have a question, can I use my instant pot and pressurize on high for 100 mins? Thank you.

[@foodfarmerearth]

Here's what Harriet says [posted in 2 parts due to character limits], "Canned goods do not need refrigeration but are best kept out of the heat and away from the light. As for the Celsius stuff, I'm a Fahrenheit gal. I'd go look up the conversion but I got pears canning on the stove so I'll leave it to you. (Actually I'm just too lazy but I thought it would sound better)...[cont.]

[@mikeecelestemendoza1510]

when you stack the jars, should you add more water so that the water level would come up to the 2nd stack? or was the water placed in the pressure canner already enough?

[@foodfarmerearth]

I reached out to Harriet and she says, "the two to three inches in the bottom of the pressure canning pot is sufficient for both layers. Just do not stack the jars directly on top of each other but slightly offset as we show in the video."

[@totoroben]

The steam does the canning when using a pressure canner.

[@adamlee3772]

You mentioned the size of them, they look beautiful and I’ve never seen sardines that size in Europe

[@jamajuice]

what was that white thing that flew on 3:07

[@sebastianc4257]

When taken out of the canner, do the lids have to be tighten more? To me it seems that the fish will spoil since the cap wasn't tighten enough. How does it actually work?

[@edevos3108]

Love it! I already know how to can Sardines and Tuna, but I wanted some suggestions on seasoning. Good video, all around.

[@marymascarenhas4250]

5hb

[@foodfarmerearth]

... But you should have your gauge checked once a year at your local county extension office. Look yours up on line. Hardware stores used to check them but I don't know if they still do in your area. As for the fish, you do not need to skin them, they are smooth skinned without scales and ready to go."

[@foodfarmerearth]

So glad it helped! Let me know what you make - and how it turned out. It's really fun to can. =)

[@alFeras_tell]

Thank you ladies 🙏🏻 does this process and the heat harm the olive oil ?

[@kingdomambassador1904]

Certainly

[@roylikesitlikethat]

Great tutorial.thank you.

[@foodfarmerearth]

thanks for watching!

[@togio100]

Hey foodfarmearth - did Harriet and MArge ever say how long you can store the fish in the cans?

[@thrishulh9834]

Pressure cooker can replace canner?

[@foodfarmerearth]

totally agree with you, HOMEGROWNDOTORG! Besides their fountain of knowledge, I love their interaction with each other too. =D

[@zapperzip]

how much water you have to put in

[@comboking6457]

Does the bottle touch the water in the canner?

[@dyhanaverse]

can any pressure cooker be used as a pressure canner, or are they different?

[@kevinwest4488]

do you have a tuna canning video?

[@chinglengvang]

I would be eating these for days! Can you make on on American Shad? Please...

[@strangeskov2386]

You guys are awesome! :)

[@user-fh9so7ub9u]

How to can a cooked sardines that we already put in canning bottle? How many minutes should we cook in pressure cooker? Please answer.

[@mariojr.amperpacana598]

can we reused the can after then after we used it

[@foodfarmerearth]

For canning purposes, you can reuse the mason jar after you've eaten the fish, but you'll need a new unused lid (it's round with a circular rubber sealant). Like the jar, the rings can be reused too.

[@discusctx]

Have a question or better 2 . could i use frozen sardines , and the 2nd question is could i use a pressure cooker instead ?

[@Taro3a]

Thx from Denmark🤝👍🥰🇩🇰🇩🇰🇩🇰

[@kevinwest4488]

would you mind providing a link?

[@kevinwest4488]

btw...i do research well...i have an particular Oregon coast supplier targeted.

[@TheEmperorjun]

❤❤❤ thank you mam...

[@Felix.Wingfield]

A pressure canner can be used as a pressure cooker, but not the other way around. The cooker just doesn't reach the required psi.

[@lancelotknight]

Won't the glass cans burst/crack under pressure? Thanks.

[@foodfarmerearth]

No; these mason jars are quite durable and are made specifically for canning - either for the hot bath or pressure canning methods.

[@lancelotknight]

Doesn't the pressure inside the can build up causing it to possibly explode?Food Farmer Earth

[@foodfarmerearth]

As long as you follow the pressure canning instructions and use mason jars that are in good shape, there shouldn't be breakage.

[@joecastillo4694]

Very cool and you two are very beautiful!!!

[@ericchalgren1646]

On the finished product: Are the bones soft and good to eat?

[@foodfarmerearth]

I think you got a good idea there! =)

[@Dicofol1]

How long before the bones become soft and edible ?

[@foodfarmerearth]

Dicofole I wrote to Harriet and this is what she said: "Right away is the answer. The pressure canning cooks them so they are soft and edible. But if you have put seasoning in the jar you will likely want to wait a while for the flavors to merge." Happy canning to you!

[@Dicofol1]

Thank you so much !

[@thespianswan]

What i understood is the pressure has to reach 11lbs then keep it at that level for 100 minutes. So perhaps thats the point where it is cooked well

[@jasondewitt9660]

what was she laughing about at 10:29 and then got it at 10.51?

[@foodfarmerearth]

Jason DeWitt I watched again and I'm not too sure. These two are best of friends and sometimes you chuckle just because… =)

[@totoroben]

Why not get a 5/10/15 psi adjustable regulator weight so you don't have to babysit?

[@jamesmk2003]

Hey lady! Are you bringing water to temperature 220 Celsius in your kitchen? You should get a Nobel Price for that.

[@adamlee3772]

These are American. It’s 220°F which is about 104°C.

[@euncetejedabaez3086]

Telenovela nadie me dira como te amo

[@arceldiancin3467]

Wow awesome for business

[@JiSeungHyun230]

Btw, once that little seal pops out of your pressure canner, you will never see it again.

[@kevinwest4488]

liquid smoke is strong..if canning, it is intensified..couple drops should be enough..your video rocks..btw..

[@rubbnsmoke]

"Smokey Paprika"? I think you mean "Smoked" paprika. There's no need to add any water or liquids to canned meats. They will produce they're own liquid. 11 psi is correct for elevations below 1000 feet above sea level. Above that and you need to increase the pressure to 15 psi. Telling people that 11 psi is sufficient for canning meats without specifying the differences in pressures at different elevations is pretty irresponsible. Someone who doesn't know could use 11 psi at elevations above 1000 feet and could end up killing their family with botulism.

[@PITU-f7f]

nice channel girls good vibe

[@xjAlbert]

Wonderful to see you gals enjoying this project together ʕ •́؈•̀ ʔ

[@stonecold998]

7:20

[@2submit]

you just squirt,,, lol nice how to video by the way informative and entertaining

[@elsiemaraya8126]

leave moicha alone shes doing a food job

[@AbhijitBiswasucan]

Am I the only one who thinks they are high?

[@DAVIDPATRICK118]

17:13 - that's what she said!

[@Mayorsquad]

Lovely women who know their stuff. I'd love to see more canning videos. :)

[@sosyalsorumluluk]

they look like shad rather than sardines

[@mirobushuev7415]

silly house wifes

[@momdoan]

you guys act like sisters.

[@mirobushuev7415]

cut off the heads tails

[@stephenbainbridge7204]

Delivery! Delivery! Delivery! Too much inane yapping detracts from the whole purpose. Much better preparation is required. Hence drivel.

[@lamrof]

This doesn't look appealing at all.

[@harrietfasenfest3730]

We have not done a video on canning tuna but have done it in our own kitchens in year's past. This year, however, given my own concerns about environmental impact on larger fish, I thought sardines would be a nice alternative. And with sardines going for .69 cents a pound off the dock they are a great source of protein for the dollar. But maybe we will do a canning tuna video next year. Thanks for your interest