Pressure Canning Salmon in Weck Jars

Pressure canning salmon is so easy--just load the jars with raw salmon and process! We used Weck jars for this video--we love Weck jars. It is wonderful to have home canned salmon on your pantry shelf to use in salads, entrees, or just plain by itself.
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[@bilezmom11]

I read the directions from the USDA on how to can fish, but being a little nervous, I thought I’d see if Pam made a video on it. And you did! 👏🏻👏🏻Thanks for being such a knowledgeable teacher and so generous with your time.

[@RoseRedHomestead]

Lori: Thank you for checking the USDA directions and watching Pam's video. Jim

[@A.Edlacir]

Such a charming woman. 😊 You gave me a fright with the last jar but it was a success!!

[@RoseRedHomestead]

Thank you! It gave me a fright as well! Thanks for watching.

[@angelrabbit4110]

Thank you so much for your way of teaching! I love your way of explaining every little but important details.

[@RoseRedHomestead]

You are so welcome! We are pleased our videos are useful to you. Thanks for watching.

[@Marcel_Audubon]

"One can only live on canned tuna for so long" ... as we're all discovering during this pandemic lockdown a year after you uttered those words!!! Actually, I'm lucky. I like tuna. Also have tinned trout, herring and salmon in my lockdown pantry to change things up.

[@RoseRedHomestead]

We like tuna too, but variety, like you suggest, is always nice! Thanks for watching.

[@gene9230]

It is great to see some use of the weck glasses in pressure canning. They are so much easier and cheaper to get here in Germany than the mason jars.

[@RoseRedHomestead]

The opposite is true here. I pay just about double to get Weck jars compared to Ball jars, but I do love them, so once in awhile I splurge!

[@sarabush5883]

They are expensive in the states.

[@wildflower5284]

So glad to see someone using weck jars.

[@RoseRedHomestead]

We love Weck jars! Thanks for watching.

[@kikiclub5245]

@@RoseRedHomestead only two clips, and not boiling the rings, and it will be perfect ! ;)

[@RoseRedHomestead]

I responded to your similar comment below. Thanks.

[@DI-ih1sf]

My husband went fishing when I was gone and froze all the striped bass in one large bag. I was overwhelmed when I saw it. Now after watching your video and checking the USDA website, I plan to can some of it. Much thanks for making these videos! 💐

[@RoseRedHomestead]

That is wonderful! Good for you for checking the USDA web site. There is lots of good information there. Enjoy canning all that fish! We love having this salmon ready to eat.

[@eddydumoulin624]

You wonderful, wonderful lady! I have been canning with Weck jars for forty years, water bath only, almost exclusively vegetables and some meat, unaware of the risk of botulism. Before buying a pressure canner (I have my eye on the All American canner), I wanted to find out if I could use Weck (and Le Parfait) jars in a pressure canner (to kill the botulinum spores). The entire week I've been looking for an answer to this question, and now, thanks to you, I know. Having no Mason type jars at all, but more than 600 Weck and Le Parfait jars (for a single person!) I was not keen on the idea of having to buy Mason type jars on top of the expense of buying a pressure canner. Now I know I can proceed with purchasing the canner. Thank you very, very much, for the useful information you always provide. And in view of your scientific background, reliable information at that!

[@OldSchoolPrepper]

something to add to the end of the video....please please please WASH the filled/canned jars before putting them away. If one cans fish and doesn't wash the jars they will start stinking to high heaven in a few weeks. The first time I put up tuna (more than 100 quarts) I did not wash....and the smell was horrible, just horrible. No matter what I seem to do I'll get a tiny bit of the fish oil syphoning from the jars, during PC which will get over ALL the jars and it's just not something you want to repeat. I washed with soap and rinsed and them gave all the jars a dunk in vinegar water.....then I washed out the canner the same way.

[@erinnsmith180]

Fantastic!!! I will have to find Wec jars! I saw another KZbin-er’s canned fish video, that advised the old fashioned way our grandparents dealt with the pin bones was to add a little vinegar to the jar before canning. Love to see you try that- and verify it! Love all your videos!!! You have done so much to prepare our family!!! Cheers!

[@erinnsmith180]

Oh- forgot to mention, the vinegar was to dissolve the bones. 😝🤪

[@Stephenrsm7600]

I have never tried raw pack salmon, but it looks easy enough. Thank you for ALL your hard work!!!!

[@RoseRedHomestead]

It is surprisingly easy. We now watch for sales on salmon all the time so we can keep a good supply of home canned salmon in our food storage.

[@itsmelaura1533]

This video made my mouth water remembering my mom's salmon patties and how good they were! Mom took the bones out before making the patties and my siblings would argue over the bones and skins! If she missed one, we too felt lucky! I will have to watch for salmon sales and see if I can be brave enough attempt to pressure can salmon! I wonder if you ended up preferring skin out or in, I remember you said packing the jar was easier skin in. I do hope to find the answer in the comments as this video is 3 years old and I doubt you will see this comment.

[@goldilox369]

My grandma always had me de-skin & debone the salmon. I loved doing that. And yes, messing with the vertebra & crunching them between my fingers was so much fun. My cat got to enjoy the waste & juices. Salmon patties were the first thing I learned to make on my own, because my mom hates fish, but my brother and I loved it. Thanks for the info. 🐠🥫❤️

[@vikkisoderquist6013]

My anxiety level raised up considerably when you were testing the Weck jars seal, especially that last jar, made me jump! LOL. Tfs! Sending hugs 💜🙏🤗

[@cbb1553]

So enjoyed your video. Appreciated your authentic reaction when checking whether your jars sealed! I run the same emotions too when I see a suspect jar coming out of the canner. I am also happy to see that although the jar with the stretched gasket sealed, you weren't willing to take chances with long term storage in your pantry. You are one of my most trusted sources for canning here on KZbin! Keep up the fabulous video demonstrations!!.

[@RoseRedHomestead]

Thank you so much for your kind remarks. Jim and I are both sticklers about safety--especially food safety.

[@Margo5050]

How fortunate we are that you love experimenting.

[@RoseRedHomestead]

Thank you!

[@Margo5050]

I’m listening to you talk right now about Ball vs Weck.

[@bettyr2319]

Pam that canned salmon in those Weck jars is absolutely gorgeous.

[@RoseRedHomestead]

Thank you so much. I do think food looks great in Weck jars. Thanks for watching.

[@pbar8439]

Onion stock is the brainchild of Tina at Wilhelm's kitchen. She didn't want to waste her onion skins when she dehydrated onions. She put it on her YT channel and it caught on like wildfire. I just made a batch. I used my 18 quart Nesco roaster and cooked it at just below a simmer for 24 hours. It adds a full-bodied undertone to recipes.

[@RoseRedHomestead]

That is good to know! Thanks for sharing.

[@robertaamerson8784]

So happy to see and share this canning with you and my friends.

[@RoseRedHomestead]

Our pleasure!

[@idonttiptoe1519]

Your are the best! I bought a ton of fresh, wild caught salmon and when I searched KZbin for a canning recipe I searched for your channel in the results, hoping you'd have a video. My lucky day!!

[@RoseRedHomestead]

Glad you found it!

[@meprivate1033]

You explain thing the best! Thank you!

[@imari2305]

I love salmon cakes and once I start canning it will be one of the 1st items I can. Canned salmon is expensive here in NY where I am; especially when it's not on sale ($4.99-$6.99 a can depending on brand). I'm falling in love with those weck jars!!

[@RoseRedHomestead]

Thanks for your comments. Yes, those Weck jars are pretty appealing!

[@lmullens75]

Thank you so much for explaining this! I’m not sure why I’ve always thought that the weck jars could not be pressure canned. So excited to try this with mom’s pressure canner!

[@RoseRedHomestead]

You are so welcome!

[@lightoffreedom1980]

Greetings from Denmark. I am about to get started with canning and will probably go with the Weck. The Ball Mason are too expensive at Amazon with the international shipping. There are some glasses alike the Balls but they are just as expensive and the lids are really pricy.. So I found a Danish site where I can get the Wecks for around 2 dollars apiece when I include taxes, shipping, the sealings and clips.. Thanks for all your videos. I really enjoy your keen and detailed way of explaining and guiding. I've learned a lot. All the best, Henriette

[@RoseRedHomestead]

Wow--that is a great price for Weck jars! They are about $5 apiece here. And they work great for water bath. Thank you so much for sharing your comments.

[@LEVENINZWEDEN]

Thank you! I needed this info! I bought an American pressure canner ( Presto) and only have Weck jars.

[@sewistnotsewer]

I live in the PNW and just bought a fishing pole so I can try to catch my own salmon. Didn't even realize canning it was an option!

[@RoseRedHomestead]

Yes, there is. Thanks for watching our video.

[@bobbieleab1470]

I love your videos. I’m the one that did the fig preserves. The water bubbles disappeared, but only half sealed. My main mistake, I think, was not lining the rubber to the lid. Instead, I put the ring on the top of the jar and then put the top on. I’m lucky any of them sealed! But do keep up the good work. You have a good thing going. I also M hung up on Weck jars!

[@RoseRedHomestead]

Thanks, Bobbie. We really enjoy doing the videos and it makes it especially nice when we receive comments like yours! Weck jars are the best!

[@BrendaBodwin]

Those jars are so pretty. My grandmother's used those waaay back in the day. I don't remember them being so pretty. I was young when they switched to all Ball canning lids. Your salmon fillets looked wonderful. Thank you for sharing this information. 👍🏻❤

[@RoseRedHomestead]

You are welcome.

[@brianskinner5711]

They are such expensive jars. Pretty, but I'll stick with pint Ball jars. I put up thirty some pints a year of Willapa Bay Coho, and put lemon slices in some, and Jalapeno others. Yum. I enjoy learning from you, and appreciate the expertise you share. Thank you.

[@RoseRedHomestead]

Yes they are expensive, but so pretty!

[@brianskinner5711]

You are such a Lady.@@RoseRedHomestead

[@debramede3735]

I wish there was a thumbs up plus. This was excellent

[@VagabondAnne]

Thank you for this video! I have also been on a Weck Jar kick. I've pressure canned beans in them, but not meat so far. I love that they are only glass and rubber, no plastic lining on the lid. I also love how beautiful they are. I am trying out different sizes and shapes to maximize space in the canner, as most of them are less efficient space-wise than the American mason jars (Kerr, Ball, Bernardin, all made by Jarden Co.). So far I'm happy with the Asparagus jars, which are 1-liter and half-liter cylinders (those are as tall as the liter jars and very narrow), the half-liter deco/tulip jars which stack well enough to be somewhat efficient, and I'm going to try some flatter jars next. Good on you for going with the USDA rules. Weck is very inconsistent in their directions, from country to country, and I think that since Americans do far more home preserving than Europeans, we are much more insistent about safety.

[@RoseRedHomestead]

I couldn't agree more with everything you stated!

[@karengreene4476]

@VagabondAnne I have the 3/4 liter Weck Jars and want to can beans in them. Any advice on pressure along with time in a pressure canner for these? Thanks in advance.

[@VagabondAnne]

@@karengreene4476 I canned GREEN BEANS in them, which was fine, maybe use 3 clips! I have had enough sealing failures with Weck jars since then that I only pressure can in jars with 80 mm Lisa or smaller, because the large 100mm gaskets tend to blow out. So practically speaking, I use the 1liter asparagus jars to pressure can tomato sauce and bone broth, but not stews or beans with denser mass (those sometimes blow out even with the80mm gaskets). I really wish they’d come out with a truly cylindrical 1/2 liter/pint jar with an 80mm gasket/lid, I would stock up.

[@karengreene4476]

@@VagabondAnne I may just save my Weck jars for water bath canning in hopes they cooperate better. Thanks for your reply!

[@stormeyholmes267]

So excited to try this!

[@RoseRedHomestead]

Let us know the results. Jim

[@katzenaugen2]

I love this video .I will definitely try this one.

[@Sharone123]

Great teacher!

[@RoseRedHomestead]

Thank you! 😃

[@wendykirby4745]

Thank you for the video. We are doing this with smoked salmon. We smoke it for about 1.5 hours then can. It is great! We love Rosered!

[@artfuldodger870]

I love them with the meat side out. Looks beautiful!

[@lindamcneil711]

I have been curious about these jars for some time now. Thank you, I think these are my next trial I’m canning adventures.

[@RoseRedHomestead]

I love them! Hope you enjoy them as well.

[@Stoppable08]

What a fantastic video - great explanation and it reminds me of my (German) grandma, she did it with many kinds of food for years. And you're right, you can store them for a long time. You remind me to do it again... I appreciate your time and sharing your knowledge.

[@RoseRedHomestead]

Thank you! And thanks for sharing your comments.

[@danbev8542]

What a marvelous video! I buy Alaska salmon when it’s in season at Costco. I’m so happy to learn a different way of preserving it besides freezing. Thank you so much! I just love the Weck jars!

[@RoseRedHomestead]

You are so welcome!

[@lynsmith2698]

My Mum and I was just talking about her salmon "cakes" she use to make. She used left over mash potatoes and canned salmon. I still love them. PS I love the bones too

[@RoseRedHomestead]

That sounds great!

[@J_Chap]

Thank you so much for the video. I have had salmon on my shopping list for the past several months and it has gone up to over $4 a can!! So, I just have not bought it. We like salmon patties and we like to put it on our salads. After watching this video I am going to watch for it on sale and when I get enough I am going to can it!! I just don't have room in my freezer to keep a lot of frozen meats. I am excited to add something else to my list of things I can can for my pantry!

[@RoseRedHomestead]

Glad it was helpful! We are very pleased with how this turned out and are now making it a regular in our food storage.

[@idahohoosier8989]

Thank you so much. Bought some weck jars but have not used them. The Kneady Homestead was were I 1st saw them. Blessings, julie

[@RoseRedHomestead]

You are welcome. Enjoy those jars! I love them!

[@lisabobersky9266]

Love me some salmon patties!!

[@RoseRedHomestead]

Absolutely!!!

[@debramede3735]

Boy, you can tell that you are an educator and an excellent one at that. I am finally understanding this. I am so glad that I found your channel. And by the way how did the fish turn out/taste and texture? And why didn't fish need broth or water to fill the jar before canning?

[@calebmassey7039]

I just love your videos! I sit and watch one after the other. It would be interesting to see if the gasket on a Weck jar was pushed out if only two clips were used on each jar. I wonder if the pressure in the jar has too hard of a time trying to escape and pushes the gasket out as a result.

[@RoseRedHomestead]

I have tried that as well with about the same results. However, I will keep trying even though I did get discouraged and said in a different video that I was going to use them only with water bath canning. Thanks for your comment!

[@Alenochkaru]

Thank you so much!!!

[@RoseRedHomestead]

You are welcome.

[@sandyclaus2729]

Me and my boyfriend absolutely love your channel. I love the Weck jars!!!! Gorgeous! I was reading another comment from another canner video of Weck jars and someone commented from another country that has only canned with Weck for years, that when they can, they turn the jars upside down on a towel and leave on the table as they cool and she said it helps them to seal better. Have you tried this? Oh, and I was also wondering if you can stack the Weck jars on your shelf after canned.

[@RoseRedHomestead]

That is an interesting idea. I will try that. Yes, you can stack them after processing. We live in an earthquake area so I store the processed jars in their boxes and stack the boxes. Thanks for the tip.

[@sandyclaus2729]

@@RoseRedHomestead thanks for all you do. I have learned so much from you. Excellent teacher.

[@ladaneaelkins7765]

Where do you get your wet jars? For example Walmart, Lowe's. I watch Turkish family country line vlog and she does a lot of canning I think you would like her because they do things weird and I cook every time I can flowers they do their needs to do everything and their canner is every different.

[@fernwehchronicles193]

I love your trays - what type are they and where can I buy them? Thank you - Blessings 🙏🏼

[@RoseRedHomestead]

@MCM Emballages: I accidentally deleted your comments--sorry. I have responded below to other comments that raised the same issues as you did. I provided the link to the PDF from Weck that addresses boiling the rings (gaskets) and how many clips to use for pressure canning. Check out comments to Nikita Club below. Thanks.

[@kikiclub5245]

this is not the manufacturer, but a reseller. I work for the main european distributor of Weck and its only official distributor for Europe. We were at the Weck factory last month. We also are certified trainers for canning and sterilizing in autoclaves. I know what I'm talking about.

[@kikiclub5245]

As said before, I work in the compagny which is the first official distributor of Weck jars in Euope. So I know a little what I am talking about ;) Your recepies are great but 2 clips and not boiling the rubber rings, that's all. You have this pdf from an american distributor who buys from another european distributor. they don't buy to Weck in direct. Ps : we were the the CEO of Weck last month in the Weck factory. If you want correct info, follow that link : www.mcm-europe.fr/en/35-weck%C2%AE-glass-jars

[@RoseRedHomestead]

Thank you for your comments. For me the bottom line is safe food and long shelf life! I tend to judge with more weight given to sound science rather than opinion. Since there are competing messages and opinions from users, distributors, etc., some of which has already been debunked, the issue won't be settled with finality for me until the USDA tests and publishes safe canning recommendations for Weck jars. Meanwhile, it seems obvious that there is more than one way to achieve safe results. Weck jars are a fine product that I will continue using according to what I judge to produce safe and long-lasting results given my extensive research, experience, and scientific background and training.

[@kikiclub5245]

@@RoseRedHomestead it is all fine, you can keepdoing as you do, as long as you don't have any problem. The advice we give is not "an opinion", it is the right way to use the produc ;) Our compagny is the one that provide the Weck jars almost all over the world for 40 years, and we are very close to the Weck compagny. We try to give advices and to explain things. Nothing else. Have a nice day.

[@reb2394]

Hi there! Just wondering what sized jars you used for this video -- I'm considering getting some so it would really help me out. Also, I love love love you, you're a natural in front of the camera!

[@RoseRedHomestead]

Thank you! These are .5 liter jars, which is about a pint.

[@jojow8416]

QUESTION: Can I place soy sauce, ginger and garlic in the jars to add more flavor? I can not imagine those ingredients would cause a problem but want to be sure. THANK YOU for any information you can provide.

[@kla2822]

In waiting for my canner from Amazon. It should arrive 9 januari. I have two weeks of vacatiën and in the mean time i’am looking at all your vlogs. I learn a lot but I still have a question. Can you can just 3 cans or must the floor of the pan be complete filled? I know it isn’t economical but sometimes I do not have 5 or 6 cans. Greetings from Karin & Ron 🙋🏻‍♀🙋🏽‍♂

[@Gavoon17]

We like salmon loaf. Like meatloaf. Egg, crackers and bake it.

[@RoseRedHomestead]

Great idea! We will try that. Thanks for watching.

[@katetoch9167]

I am loving your videos, thank you so much for sharing. I'd like to clarify: when you put the first 4 Weck jars in the pressure can, did they go straight on the base of the can, or was there a trivet for them to stand on? Thank you

[@RoseRedHomestead]

Never place jars on the very bottom of a canner. You always place them on a rack. If you don't have a rack, I have used canning screw bands placed on the bottom of the pan. I use a round cooling rack in the bottom of my Instant Pot when I use it for water bath canning. Thanks for your important question!

[@goddessmoonlovechild226]

Wow I can use my instant pot for water bath canning..my brain is on information overload 🤯😁

[@istuder81]

A great video, thank you for sharing your experience. Just one question: is no salt needed for this? Does it taste good without any spices? Thank you in advance :)

[@RoseRedHomestead]

I usually do not add salt, but there is nothing wrong with doing that. We love the salmon right out of the jar--it has such a fresh taste. And you can always add seasonings after opening the jar as well.

[@gerreddy9287]

I love your videos. I don't have a pressure canner but love to make stuff using a water bath. I wondered if you boned the salmon yourself or bought it already boned and also did you take the salmon from the freezer.

[@RoseRedHomestead]

We bought the filets from Costco and they were already boned, thankfully! Although you can process salmon with the bones in, as I mention in the video. We bought the salmon over several weeks and stored each purchase in the freezer until we were ready to make the video. Thanks for your comments, and for watching.

[@gerreddy9287]

@@RoseRedHomestead thanks for clarifying that.

[@sandybasslady1415]

❤I know much time has past and I'm late to the canning salmon party.. I have a question ? My husband and I fish for salmon and lake trout throughout the summer do you think I can can the trout just the same? Most times they are larger than the salmon about 24-29 inch filets.? Your advice would be helpful...SANDY THANKS.,

[@kla2822]

Hi here a question from the Netherlands: if you want to use a even smaller weckpot (250) how long does you have to pressure it? The ball jars we can bye here come With Amazon and you pay 8 $ a pièce + tax and distribution, All together almost 15$ a piece and the weckjars I can bye for under 2$ incuding everything. Greetings from Karin

[@RoseRedHomestead]

Wow--I wish we could get Weck jars for that price! You would need to follow the processing time for the next larger jar for which there is tested processing. Thanks for your comment!

[@UselessMinx]

I love how scientific you are about the process. Can you please suggest how you would process seitan? There’s no guidance anywhere. Should it be dry? Can it be with sauce? I would trust your recommendation!

[@RoseRedHomestead]

I am sorry but I have no experience and could find no information about your inquiry. Keep looking, perhaps someone will come up with some ideas.

[@lisalarose9530]

Hello. Thanks so much for all of your videos! Question: can you store weck jars stacked filled? I believe you can't stack ball or Kerr jars. If so it's worth the additional cost of weck jars. Thanks again you have been extremely helpful to me in my canning journey. LL

[@RoseRedHomestead]

Yes, you can. We live in an earthquake area so I leave them in the boxes then stack the boxes on our shelves. It seems to work really well.

[@lisalarose9530]

Thanks!!!

[@tinyacres2827]

My grocery store has salmon on sale today and I'm contemplating canning a bit. I'm assuming that like any other meat I can, it's a tastier product than comparable store bought products. My question is, seafood cooks briefly so why, after 90 minutes of processing at high heat and pressure, hasn't it turned to mush? Yours looks beautiful, however, and also, you made me jump when you dropped that last jar. :-)

[@RoseRedHomestead]

Made me jump too! Seafood like salmon is a very sturdy meat, so it doesn't turn to mush, thankfully! And we are very pleased with the taste--so much better than the cans of salmon in the grocery stores. Thanks for your comments.

[@tinyacres2827]

@@RoseRedHomestead Thank you so much for your response! I will pick up a few extra pieces and give it try.

[@Artiefrog]

Question do you need a 1 inch of head space with fish/meats??

[@sherrycraft6557]

I have never seen these JARS!!!!

[@RoseRedHomestead]

Sherry: For more information, Google Weck jars. Jim

[@terrijuanette486]

I LOVE salmon patties! My grandmother used to make them for me whenever I would visit her.

[@RoseRedHomestead]

I do too! I haven't made any patties with this salmon yet because it is so good right out of the jar. I have a couple left, however, and your comment makes me want to pull one of the jars right now and make some!

[@jimreeves6686]

Hello from las Vegas Nevada, when you are cooking out side, do you used propane or regular Gas,?? thank you,

[@RoseRedHomestead]

We use propane. We don't have natural gas available where we live. Thanks for watching.

[@paullarkin6090]

is this fish cooked ready to eat from the jars after canning e.g to put in salad or sandwich or will it need cook more before eating, and what is the juice in the jars after canning?

[@RoseRedHomestead]

It is ready to eat. And it is delicious--so much better than the canned salmon from the grocery store. The juice in the jar after processing comes directly from the salmon.

[@pamt8430]

I am interested in canning salmon and yours looks amazing...but besides using it for patties what else can we use it for?

[@RoseRedHomestead]

We eat it plain as an entree for dinner sometimes--yummy! Or in salads, or salmon and rice casserole with a little green onion and butter. I take it plain for lunch with lots of fresh, crunchy veggies as a side. Anything you use tuna for you can also use salmon for.

[@pamt8430]

@@RoseRedHomestead ty

[@dorothyyoung8231]

Two favorites in my house: Make salmon salad as you would tuna salad with mayonnaise and relish. Or simply eat chilled salmon with a dab of ketchup; the sweet-tart flavor of ketchup is great with canned salmon. These are both great summer meals because there’s no heat involved!

[@karenharrison8661]

Hi, Have you ever canned shrimp? I live on gulf coast and really love shrimp 🍤 . It seems like 100 minutes is a lot for shrimp. Help!

[@donnihatcher2679]

Where do you get the jars? They are so pretty!

[@RoseRedHomestead]

Those are Weck jars and I get them mostly from Amazon.

[@mauraabrams2330]

Hi! I just made my first Weck Jar purchase & wondering about storing. If you can’t store them with the clips, can you store them stacked? wouldn’t that do the same thing?

[@RoseRedHomestead]

That is a very good point! I think the bottom line is that whether the clips are in place or there is another jar on the top, if the food is spoiling in the bottom jar, once you either remove the clips or the top jar, the seal will break and you can tell by the smell that the food has spoiled. Thanks for your comment.

[@keralee]

Was it easier to remove the salmon that had skins facing glass, or was there no difference?

[@RoseRedHomestead]

I didn't find any difference at all. We just canned a new batch and I had all the skins facing outward.

[@keralee]

@@RoseRedHomestead thank you!

[@brendagratza6210]

I would like to ask you a question! We live in Missouri and the guys want to go hunting in Colorado. Is it safe to send canned goods up in the mountains I will be all come and unsealed?

[@RoseRedHomestead]

It is safe.

[@ig7087]

Thanks for sharing this. However, why remove the “slime” from the raw salmon? It’s probably just collagen from the fish itself, and will be pasteurized/sterilized by the the cooking process.

[@becky5937]

Hello, any update on how they are after the two years if you still have them?

[@ElleCarritahKucherro7]

Hi Jim, Hi Pam, Why do you pressure can on a back porch? and not in your kitchen? Just wondering.....Carrie

[@RoseRedHomestead]

My canner is aluminum and I have an induction cook top which won't work with aluminum. In addition, canning outdoors keeps the heat out of my my kitchen!

[@lynnhuddleston3199]

Does pressure canning the Salmon also cook the salmon?

[@dorisagape9768]

Thank you, question are the shape of these jars mold?

[@RoseRedHomestead]

Yes they are. Thanks for the question.

[@collowood]

Have you done any other fish

[@jordansmithson9602]

Weck jars are pretty, but I'mma stick with Ball/Kerr as they are much more cost effective for me.

[@RoseRedHomestead]

They are in the U.S. for sure. In Europe it is the other way around. It is good to have choices! Thanks for watching.

[@hupajo]

Dear Pam, what do you do with the salmon now ????? If you just eat it cold, or do you make it warm again ??? ❤️❤️❤️

[@RoseRedHomestead]

It is delicious cold, in salads, or just out of the jar. Or, I use it in salmon and rice dishes heated. It is very versatile. Thanks for the the question.

[@baireyes]

Can you pressure can pickled salmon? All the recipes I've looked at don't mention canning.

[@RoseRedHomestead]

There is a tested method for canning fresh or frozen/thawed salmon. I have done it. But I don't know about pickled salmon.

[@frida7465]

En vez de usar la olla de presion normal, se podra realizar este procedimiento en una instant pot???

[@RoseRedHomestead]

No, no recomendado. Lo mejor es usar una envasadora a presión

[@frida7465]

Muchas gracias por responder, acabo de terminar de hacer la mermelada, tenía muchas dudas, hice una parte con steam canning en instant pot y la otra parte con olla a presion normal, ya vere cual me dura mas, también use weck jars, son mis favoritos, muchas gracias por su video

[@crazykenyan25]

Urmmmm. Did you season or salt the salmon before putting them in?😯

[@RoseRedHomestead]

No, we added nothing. You can always add seasonings once you take it from the jars. Thanks for watching.

[@crazykenyan25]

@@RoseRedHomestead but once taken OUT they're already considered cooked right?😊 CAN we add seasoning before putting them in the jars?

[@annalisaromano-mazzani8147]

Ms. Pam, please help, so how long do I process wide mouth quarts of salmon???

[@RoseRedHomestead]

The same that you would process the regular mouth quarts. Jim

[@annalisaromano-mazzani8147]

@@RoseRedHomestead Thank you, but didn't Pam say that we need to add time for fish? She processed pints for 100 minutes so do I just add a additional 25 minutes to the usual 90 minutes for quarts?

[@ritacastelo-branco7041]

How long can this salmon stand? and can it stay out of the fridge?

[@RoseRedHomestead]

Rita--when properly pressure canned, salmon will keep for about a year as long as the vacuum seal is not compromised. I have used some of my bottled meat/fish after much longer than a year and it is still just fine. It does not need refrigeration if it is properly processed.

[@n.s.7223]

Can I repeat water bath canning for my apple sauce if I have failed jars?

[@RoseRedHomestead]

If you do it right away, yes. The quality of the food will not be as good because it is over-processed. If you can just refrigerate it and eat it within a week or two, that would be better.

[@tarabrenner3293]

Weck jars are so expensive. Do you have any suggestions on where to find these jars at a good price?

[@RoseRedHomestead]

I got mine mostly on Amazon. A couple of times I found sales at Williams Sonoma. But they are still expensive!

[@itsmelaura1533]

They are expensive but I find they are much thicker and do not break as easily as Ball or Mason, plus you don't have to buy new lids, so over time I feel it mostly evens out. As long as the gaskets are well cared for they can last at least 10 uses but must be carefully examined for cracks. I like to order directly from Weck and find that their packing is exceptional and so is their customer service if you have any questions about their products they are great.

[@thiamata5346]

Why do you sometimes use 3 clips and some either 2 clips? Thanks

[@judyofthewoods]

They recommend using two in water bath, and three in pressure canning because of the pressure.

[@robertvaughn726]

Can you stack the weck jars on top of eack other

[@RoseRedHomestead]

I would place a layer of cardboard on the first layer to make it a bit more stable.

[@Gavoon17]

now I have to research wick jars. Ha!

[@RoseRedHomestead]

The research is quite conflicting, which is why I made the comparison video. I do love how salmon looks in these Weck jars...!

[@yayaetchacha]

❤️👍

[@RoseRedHomestead]

thank you.

[@mgt4life575]

Greetings, where do you purchase your Weck jars?

[@RoseRedHomestead]

I purchase them mostly through Amazon, but I watch for sales also and got some good prices at Williams Sonoma as well. Thanks for your question!

[@mgt4life575]

Thank you ma’am!

[@RoseRedHomestead]

@@mgt4life575 You are welcome!

[@mgt4life575]

Thank you for sharing. Your videos are very helpful and informative.

[@beastar2]

Would you show us how to use the canned salmon in recipes?

[@RoseRedHomestead]

Patricia: Pam mentioned in the Details Section a number of ways you can use the could used the salmon. Jim

[@giselagermann8556]

the gaskets are not made for pressure canning, as you may have noticed. it ist best to only waterbath canning with them. in germany we don't use pressure canners.

[@RoseRedHomestead]

Yes, that is what we have heard. Thanks for reminding us.

[@dushannonful]

Not true! I have a presto pressure canner here in Switzerland. There is also an Austrian KZbinr that uses weck jars and a Presto pressure canner.

[@judyofthewoods]

@@dushannonful what is the name of the channel?

[@pamelawest2316]

I haven’t used the Weck jars but I am really liking your info about them...was wondering, I saw you stack them, do you stack your ball jars...I have such limited storage space that I would like to stack my ball jars at least two jars high, but was thinking maybe I should leave rings on and maybe place a layer of cardboard between layers, I would love your opinion...thank you for your great videos...

[@RoseRedHomestead]

I actually store my ball jars in their original boxes so it is easy to stack one box on top of another. We live in an earthquake region, so I would not stack unboxed jars on top of each other even with a layer of cardboard between. If you don't live in an earthquake area you have more options along those lines!

[@michellemc4175]

Perhaps the last one had issues because the clips weren’t evenly spaced?

[@RoseRedHomestead]

Perhaps. It is still a mystery to me. I tried several different approaches and while most of the Weck jars will seal during pressure canning, too many don't, so I only use them now for water bath processing. I still love them!

[@MariaSanchez-se8fh]

💟💟💟👒👒🌻🌻..

[@RoseRedHomestead]

Thank you.

[@kikiclub5245]

Only 2 clips on the Weck jars. Never put 3. And NEVER boil the rubber rings before use. It would be like using used ones. They are ready to use.

[@RoseRedHomestead]

Here is the link to the PDF from Weck--it says: "submerge rings in boiling water 2-3 minutes". It also says 2 clips. fantes.net/manuals/weck-jars-canning-freezing.pdf . A recipe booklet from Weck that came with my jars from Weck.com stated 3 clips for pressure canning. Many Europeans who are very experienced with Weck jars reuse the rings (gaskets) and so do I--so long as there is no stretching and no cracks.

[@TxCrudeHauler]

@@RoseRedHomestead I just came across this video and great video, but I have to add my two cents worth on the 3-clips. The clips are designed to add a specific amount of pressure to the lids, when you add the 3rd clip you are increasing that pressure which keep the jar from preforming as it was designed. This is the reason you seals are pushing out when you process them. 2 clips allows the expanded heated air to escape the jar as the jars were designed. 3 clips cause the rubber to push out till it creates a weak space for those headed gases to exit, which can potentially cause the jars to not seal, This is why all your jars had the seal protruding when you were done processing them.