Rain City: The old recommendation was 10 lb. for 100 min. for near sea-level conditions, I used this for many years with no issues. I believe currently it is recommended to process at 15 lb. pressure for 90 min. for salmon. Try goggling the pressure canner's website and let us know.So I'm sitting on the couch waiting for my canner to de-pressurize. This is only the second time I've done this so I'm still googling a lot. I'm doing 16 250ml jars and running it at 11 PSI for 100 minutes. What do you guys do?
My canner's specs said 10-11 PSI for 100 minutes at Sea Level. It did warn about not ever going under 10 so I've been running it at 11 minimum swinging up towards 13 at times. As stupid as it sounds I'm looking to get it to a minimum to avoid drying it out as much as possible. Maybe it wouldn't change the result either way? One thing I did this time was leave the skin and bones on. Just cut steaks and rolled them up. The first time I used cleaned fillets and found it a touch dry.Rain City: The old recommendation was 10 lb. for 100 min. for near sea-level conditions, I used this for many years with no issues. I believe currently it is recommended to process at 15 lb. pressure for 90 min. for salmon. Try goggling the pressure canner's website and let us know.
...Rob
anyone have recipies or suggestions for pressure canning salmon? I'm hoping for some sockeyes and maybe a spring..
I use no heat on the bradley by using ducting for dryers , the smoke has time to cool down and i pick cooler mornings or nights .. temp never above 80 FI just did a batch with a one hour cold smoke, the smoke flavor was perfect. I also added a half teaspoon of brown sugar to each jar. Not sure whether you guys can dial those Bradley's down to no heat or not.
Not sure whether you guys can dial those Bradley's down to no heat or not.