Results 1 to 2 of 2

Thread: Re: Canning Mackerel

  1. #1
    Melba's Jammin' Guest

    Default Re: Canning Mackerel

    In article <gbgd6o$3c7$[email protected]>,
    Wilson <[email protected]> wrote:

    > sometime in the recent past Melba's Jammin' posted this:
    > > In article <IkQBk.254$[email protected]>,
    > > Wilson <[email protected]> wrote:
    > >
    > >> We finished the first run @ 10 lbs. for 100 mins. while it lost a bit of
    > >> steam and had only a couple of cups of water left inside. The extension
    > >> guidelines said to go for 160 mins., but I'm not sure it would have held
    > >> water that long. But we kept our 'ear' on the jiggler, so we'd know if it
    > >> went dry.

    > >
    > > Did you *reprocess it* for 160 minutes?

    > We changed ISP's, so am a little late in responding. I just wanted to add
    > that recommendations also say not to add water, but we began this process
    > following my mother's instructions and she always added some water. Added
    > water, I should think, would get the heat to the fish better than air would,
    > so maybe that makes sense that it would take longer time without the water.
    >
    > One other note to consider which makes me ponder - if when I'm canning
    > *quarts* (7 quarts at a time) it calls for 160 mins. But when I'm canning
    > *pints* (20 pints at a time = 10 quarts) it calls for 100 mins. Now there is
    > way more mass to heat when doing pints, so why doesn't it carry a longer
    > time? Hmmmn?


    Adding water to what? Each jar or to the pressure canner? The former
    is optional, the latter a must.

    Here's some information from the U of Alaska folks:
    http://www.uaf.edu/ces/preservingala...y/canningfish/

    Remember to make any necessary adjustments for altitude.

    As far as times, I know why but I don't know that I can explain it
    coherently. Akin to taking the same amount of time to bake three
    loaves of bread at one time as to bake one loaf of bread. Ah, better:
    I made bread a couple days ago. I baked 8 small loaves for 20 minutes.
    If I would have baked the same amount of dough in two larger pans, it
    would have taken about 35 minutes.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.mac.com/barbschaller, and here's the link to my appearance
    on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
    programs/2008/08/30/>

  2. #2
    Wilson Guest

    Default Re: Canning Mackerel

    sometime in the recent past Melba's Jammin' posted this:
    > In article <gbgd6o$3c7$[email protected]>,
    > Wilson <[email protected]> wrote:
    >
    >> sometime in the recent past Melba's Jammin' posted this:
    >>> In article <IkQBk.254$[email protected]>,
    >>> Wilson <[email protected]> wrote:
    >>>
    >>>> We finished the first run @ 10 lbs. for 100 mins. while it lost a bit of
    >>>> steam and had only a couple of cups of water left inside. The extension
    >>>> guidelines said to go for 160 mins., but I'm not sure it would have held
    >>>> water that long. But we kept our 'ear' on the jiggler, so we'd know if it
    >>>> went dry.
    >>> Did you *reprocess it* for 160 minutes?

    >> We changed ISP's, so am a little late in responding. I just wanted to add
    >> that recommendations also say not to add water, but we began this process
    >> following my mother's instructions and she always added some water. Added
    >> water, I should think, would get the heat to the fish better than air would,
    >> so maybe that makes sense that it would take longer time without the water.
    >>
    >> One other note to consider which makes me ponder - if when I'm canning
    >> *quarts* (7 quarts at a time) it calls for 160 mins. But when I'm canning
    >> *pints* (20 pints at a time = 10 quarts) it calls for 100 mins. Now there is
    >> way more mass to heat when doing pints, so why doesn't it carry a longer
    >> time? Hmmmn?

    >
    > Adding water to what? Each jar or to the pressure canner? The former
    > is optional, the latter a must.
    >
    > Here's some information from the U of Alaska folks:
    > http://www.uaf.edu/ces/preservingala...y/canningfish/
    >
    > Remember to make any necessary adjustments for altitude.
    >
    > As far as times, I know why but I don't know that I can explain it
    > coherently. Akin to taking the same amount of time to bake three
    > loaves of bread at one time as to bake one loaf of bread. Ah, better:
    > I made bread a couple days ago. I baked 8 small loaves for 20 minutes.
    > If I would have baked the same amount of dough in two larger pans, it
    > would have taken about 35 minutes.
    >

    We added water to the jars (and, of coarse, the canner.) And thanks for the
    url. I wasn't trying to recommend modifying recipes, just explaining some of
    what we did.

    --
    Wilson N4439" W6712"

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32