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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?
Quote from: Angry Perch on October 05, 2017, 09:28:09 AMWhen 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.
When doing multiple batches, it seems that putting cold jars into hot water would be an issue?
Quote from: Buckmark on October 05, 2017, 09:41:49 AMQuote from: Angry Perch on October 05, 2017, 09:28:09 AMWhen 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
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 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
Quote from: shipwreck on October 25, 2017, 03:58:17 PMI 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.CheersHmmmWe 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..