Pressure cooker and pressure canner is essentially the same thing. A pressure canner is just a really big pressure cooker, but the mechanism isn't any different. The pressure canner is not safer than the pressure cooker. The only difference is the price and the number of jars you able to process in one batch. My hubby uses a large pressure cooker, with an aluminum liner. If you don't have a liner for your pressure cooker, use a disposible aluminum pie plate instead. The pie plate ensures that the jars will not have direct contact with the bottom of the pot. Hubby cooks up eight 250-mil jars with each batch. So as you see this is a guest post and I am only the photographer.
For safe canning of salmon, please follow the directions carefully. Processing salmon in a pressure cooker is essential to eliminate the risk of Botulism. Do not attempt to home can fish in 1 L jars; use 250 or 500 ml jars only. Use properly eviscerated fish. The spices, if used, are a matter of personal preference. We are Hungarian born and raised so we prefer the flavour of paprika. The source of canning instruction is Bernardin. The recipe is ours. The photos round out the story.
fresh salmon, chopped
Spices:
to each 250 mil jar add:
1 Tbsp crushed bay leaves
1 tsp Hungarian paprika
1 pinch pickling salt
1 tsp vinegar
• Chill cleaned fish on ice or refrigerate until ready to can.
• To prepare salmon, remove and discard salmon head, tail and fins.
• Wash fish carefully, removing all blood. (If desired, remove skin and/or bones).
• Cut fish into pieces suitable for jars.
• Wash the required number of 250 or 500 ml jars.
• Set screw bands aside; heat snap lids sealing discs in hot water, not boiling (180°F/82°C). Keep sealing discs hot until ready to use.
• NOTE: Do NOT heat jars prior to filling.
• Add the spices, salt and the vinegar to the jars.
• Pack the salmon tightly into the jar to within 1 inch (2.5 cm) of top rim (head space).
• Using non-metallic utensil, remove air bubbles.
• Wipe jar rim clean with a wet paper towel moistened with vinegar (clean rims are essential to good seals).
• Centre hot sealing disc on clean jar rim.
• Screw band down until resistance is met, then increase to fingertip tight.
• Return filled jar to rack in pressure cooker.
• Repeat for remaining salmon.
• As each jar is filled, set it on the liner in the pressure canner or cooker.
• Arrange jars allowing space for steam to flow around jars.
• If stacking jars, place a second liner between layers of jars.
• When pressure cooker is full, add room temperature water to level as directed by cooker manufacturer.
• Lock the lid in place and follow manufacturer’s heating instructions.
• Vent cooker to allow steam to escape.
• When cooker reaches full pressure, turn heat down to medium and maintain full pressure.
• Process the at maximum pressure for 100 minutes.
• When processing time is complete turn off heat.
• Allow pressure cooker to stand undisturbed until pressure drops completely.
• Wait 2 minutes longer, and then remove cover, tilting it away from your face.
• Remove jars without tilting.
• Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals.
• Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars.
• Label and store in a cool, dark place.
• For best quality, use home canned foods within one year.
to each 250 mil jar add:
1 Tbsp crushed bay leaves
1 tsp Hungarian paprika
1 pinch pickling salt
1 tsp vinegar
• Chill cleaned fish on ice or refrigerate until ready to can.
• To prepare salmon, remove and discard salmon head, tail and fins.
• Wash fish carefully, removing all blood. (If desired, remove skin and/or bones).
• Cut fish into pieces suitable for jars.
• Wash the required number of 250 or 500 ml jars.
• Set screw bands aside; heat snap lids sealing discs in hot water, not boiling (180°F/82°C). Keep sealing discs hot until ready to use.
• NOTE: Do NOT heat jars prior to filling.
• Add the spices, salt and the vinegar to the jars.
• Pack the salmon tightly into the jar to within 1 inch (2.5 cm) of top rim (head space).
• Using non-metallic utensil, remove air bubbles.
• Wipe jar rim clean with a wet paper towel moistened with vinegar (clean rims are essential to good seals).
• Centre hot sealing disc on clean jar rim.
• Screw band down until resistance is met, then increase to fingertip tight.
• Return filled jar to rack in pressure cooker.
• Repeat for remaining salmon.
• As each jar is filled, set it on the liner in the pressure canner or cooker.
• Arrange jars allowing space for steam to flow around jars.
• If stacking jars, place a second liner between layers of jars.
• When pressure cooker is full, add room temperature water to level as directed by cooker manufacturer.
• Lock the lid in place and follow manufacturer’s heating instructions.
• Vent cooker to allow steam to escape.
• When cooker reaches full pressure, turn heat down to medium and maintain full pressure.
• Process the at maximum pressure for 100 minutes.
• When processing time is complete turn off heat.
• Allow pressure cooker to stand undisturbed until pressure drops completely.
• Wait 2 minutes longer, and then remove cover, tilting it away from your face.
• Remove jars without tilting.
• Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals.
• Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars.
• Label and store in a cool, dark place.
• For best quality, use home canned foods within one year.
