Pressure canning trial run

[Angry Perch]

I notice in most recipes that add salt, they just put it on top of the meat. Does the boiling action while under pressure do an adequate job of distributing the salt?

[quadrafire]

I notice in most recipes that add salt, they just put it on top of the meat. Does the boiling action while under pressure do an adequate job of distributing the salt?

Yes

[lokidog]

I notice in most recipes that add salt, they just put it on top of the meat. Does the boiling action while under pressure do an adequate job of distributing the salt?

I just drop it in the bottom with a slice of onion and some minced garlic.

[Buckmark]

When doing multiple batches, it seems that putting cold jars into hot water would be an issue?

Nope, jars will be room temp and the meat will be slightly cooler but no problem putting them in the hot water and let er rip.

I have to admit, i am wrong on this sorry 

[Moe the Sleaze]

My experience is that yeah, a pinch of salt on top gets distributed plenty evenly during the processing. 
And another shout-out for canning Rainbow Trout...delicious!!!

[Angry Perch]

When doing multiple batches, it seems that putting cold jars into hot water would be an issue?

Nope, jars will be room temp and the meat will be slightly cooler but no problem putting them in the hot water and let er rip.

I have to admit, i am wrong on this sorry 

No harm done!

[Angry Perch]

My experience is that yeah, a pinch of salt on top gets distributed plenty evenly during the processing. 
And another shout-out for canning Rainbow Trout...delicious!!!

I've got to get out on Sammamish and get some cutts to try this with.

[shipwreck]

I use a Presto adjustable weight.  It will do 5, 10 and 15 psi.  Also learned that if you want to smoke and can something, go light on the smoke.  The pressure canner will really intensify the smoke flavor.  I learned this the hard way by canning smoked octopus.  This is the only way I have found to cook it to a perfect texture.
Cheers

[NRA4LIFE]

Shipwreck is spot on.  When I can smoked salmon, I smoke them for a 1/2 hour only with mild smoke.  They do get stronger in the jars.  Iceman's smoked razor clam recipe is still the best I've done. 

[Angry Perch]

I use a Presto adjustable weight.  It will do 5, 10 and 15 psi.  Also learned that if you want to smoke and can something, go light on the smoke.  The pressure canner will really intensify the smoke flavor.  I learned this the hard way by canning smoked octopus.  This is the only way I have found to cook it to a perfect texture.
Cheers

Hmmm
We were at Uwajimaya the other day, and my wife was asking how you could get octopus to be tender.

She also loves smoked clams, muscles, oysters..

[Southpole]

I use a Presto adjustable weight.  It will do 5, 10 and 15 psi.  Also learned that if you want to smoke and can something, go light on the smoke.  The pressure canner will really intensify the smoke flavor.  I learned this the hard way by canning smoked octopus.  This is the only way I have found to cook it to a perfect texture.
Cheers

Hmmm
We were at Uwajimaya the other day, and my wife was asking how you could get octopus to be tender.

She also loves smoked clams, muscles, oysters..

Canning the octopus will tenderize it for sure if you're looking to preserve it or a flash fry, ceviche, or eating it straight up raw will ensure tenderness.