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Home Page for Badlands Knifeworks and Cypress County Calls

Canning failure

Thread starter #1

philcott

Mucho Gusto
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Victoria
I cut up, filled and salted 19 freshly washed and sterilized salmon jars with some of our fresh chinook. Turned on the stove and got the water boiling in the canner, put the lid on and let it vent for a bit. I then sat the pressure release thingy on the vent and waited for the pressure to rise. Then I waited some more and some more. Lots of steam coming out around the lid. WTF.

Tried three times to get this to seal properly but came to the conclusion I need a new ring. I wasn't sure what to do with the partially cooked and canned jars so I thought it best to throw all that wonderful salmon away. Then I though better of it and decided to put it in the freezer to be used in different ways than home canned salmon.

Called around today and I'll be able to pick up a new ring this afternoon at home hardware. I'm getting two so I have a backup for next time something goes wrong.

I guess I'll also start doing a test sealing of the unit before putting the fish in.

Live and learn.

As a result my salmon lunch was wonderful today. Look on the brighter side of life, always on the brighter side of life.
 

Dru

2. I. C.
Staff member
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That really sucks Phil,
good idea on the freezer..... get looking for some fish cake recipes... seriously. fish cakes would work well with partially canned salmon, I would think.
 

Bow Walker

ALWAYS LOOKING - ALWAYS DIGGING
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Mix the salmon with some shrimp and crab, toss in some scallions, an egg (or two) and a wee tad of mayo, form into patties, and then bread in Panko. :Oh Yeah!:


Mmmmm - breaded, and fried fishcakes, some homemade tartar sauce, with oven fries and a salad. :rolleyes:


Then - a nice shot (or two) of To-Kill-Ya.





Envy you Phil, pure envy....small wink
 

Round Boy

Can't keep a beat.
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In the Gar.
That is not nice, sorry Phil. They only fail when your using them, canners, smokers, and BBQ's.
Glad you were able to save it. Fish is to hard and to costly to come by these days.
 
Thread starter #7

philcott

Mucho Gusto
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I had one of the failed jars last night (didn't freeze them all) and it was fantastic. Mixed it up with a bit of egg and secret spices and fried the golden patties in my cast iron (always use cast iron) frying pan. Mmm Mmm Mmm.
 
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Location
The Peace area
I just take my rubber Rand (ring) and place it in tap hot water for 5 min then "stretch" it out before putting it on the lid. No leaks and a good seal. I on the original Rand after 15 years of heavy use.

You can also take your fish and grind it for salmon sausages. We do that with all our pinks. Sa!Mon sausages are so delicious!!! We make garlic and herb, curried and maple. Amazing taste!!

Cheers

SS
 
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Location
The Peace area
Grind it? like in an electric grinder, grind it? and stuff it into cases? Really? just fish and spice?
Yup

I bone and skin them, cut them into chunks and mix with what you want.

Here is a couple recipes:

http://cookthehumbletable.blogspot.ca/2010/05/homemade-salmon-sausage.html

http://foodperestroika.com/2012/10/07/salmon-river-salmon-sausages/

and a link to my post on HBC.

http://www.huntingbc.ca/forum/archive/index.php/t-89314.html

You have to find something to do with all the pinks......and they are delicious especially in sausages.

Lots of ideas that you can adopt and use as a base.

Try it....you might just like it.....LOL!!!

Cheers

SS
 
Messages
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Location
Fraser Valley
check out the All-American brand pressure caners. no o rings anywhere - just two machined surfaces seal perfectly every time.
In fact I picked up a larger one a while ago so have my mod 915 15 quart collecting dust. Been meaning to put it on craigslist for a $100 bucks but if anybody on here wants it can have it for $80 fraser valley pick up
 

Bow Walker

ALWAYS LOOKING - ALWAYS DIGGING
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Location
ON A ROCK IN THE ATLANTIC OCEAN
Yup

I bone and skin them, cut them into chunks and mix with what you want.

Here is a couple recipes:

http://cookthehumbletable.blogspot.ca/2010/05/homemade-salmon-sausage.html

http://foodperestroika.com/2012/10/07/salmon-river-salmon-sausages/

and a link to my post on HBC.

http://www.huntingbc.ca/forum/archive/index.php/t-89314.html

You have to find something to do with all the pinks......and they are delicious especially in sausages.

Lots of ideas that you can adopt and use as a base.

Try it....you might just like it.....LOL!!!

Cheers

SS
I'm really glad to hear the your sausages aren't mush... Chunky is good, Donkey..... :Oh Yeah!:
 

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