HOW TO CAN SALMON

— Fisheries Services
Environment Canada

Canning is a popular way to preserve
extra fish. The results can be delicious
and economical, or dangerous, even
DEADLY, if safe procedures are not
foilowed.

Tne reason for concern is that several
people die each year from botulism,
caused by eating home canned fish and
other food. Because botulism germs are
killed by heat, the problem in home
canning is under-cooking either by not
using a high enough temperature or
cooking for tco short a time, or both.

It is important to know that canning by
cooking jars or cans in a large kettle —
Water Bath — is unsafe. It is not possible
to reach a high enough temperature
inside the meat to kill botulism germs,
should they be present. By increasing
the pressure, higher temperatures can be
reached and so it is absolutely necessary
to use a Pressure Canner.

General guidelines for canning are given
in the following section. It is, however
very important to follow correctly the
manufacturer’s instructions for using a
pressure canner, and also for the parti-
cular jars or cans used and for the can
sealer as well.

CANNING EQUIPMENT —-

TRE CANNER:—

A Pressure Canner should be used
But an ordinary Pressure Cooker,
im good working condition, that
is titted with a canning (non-auto-
matic) gauge measuring 1C pounds
pressure may be substituted. !f a
regular pressure cooker is used,
always add 20 minutes to the pgro-
cessing time prescribed for use with
a pressure canner.

THE CONTAINERS: —

Either glass jars or C-enamel-lined
cans may be used. The glass jars
should be of either the 1/2 pint
Or 7 pint size and may have giass
or metal lids. Cans should be
C-enamel (also known as “‘special
salmon tins’’) and come in several
shapes and sizes: 1/2 flat {8 ozs.}:
1 pound flat (16 ozs.}; 1 pound
tall (16 ounces}: No.? can (20 ozs.}.

Aiways wasn jars or cans in hot
scapy water and rinse them in
boiling water just before using them.
Pour boiling water over the can
lids and ieave them in the water
until ready to slip them on the
cans. Gloves will be needed to
handle the hot cans.