My first time canning mackerel. Does this look ok? The level of liquid looks a little low?
by copiandwood
4 Comments
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Temporary_Level2999
Can you share your recipe?
It also looks like you may have reused a jar that is not intended for canning. This is not recommended, as well as usually the lids that are intended for home canning do not fit on them. You should be using a 2 part canning lid (the kind with the flat and the ring) to make sure you are getting a good strong seal, and so you can easily tell if your jar comes unsealed.
roundupinthesky
Lol this is a shitpost right?
backtotheland76
If you’re not using jars and lids designed for canning your breakage rate will go way up, ruining all your hard work.
I’ve never canned mackerel but this doesn’t look right if canning fresh fish. You have to pack the jars fuller, so the fish and liquid balance. If you’re ‘dry canning’ smoked fish, then yes, this is pretty much how they turn out.
4 Comments
Hi u/copiandwood,
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Can you share your recipe?
It also looks like you may have reused a jar that is not intended for canning. This is not recommended, as well as usually the lids that are intended for home canning do not fit on them. You should be using a 2 part canning lid (the kind with the flat and the ring) to make sure you are getting a good strong seal, and so you can easily tell if your jar comes unsealed.
Lol this is a shitpost right?
If you’re not using jars and lids designed for canning your breakage rate will go way up, ruining all your hard work.
I’ve never canned mackerel but this doesn’t look right if canning fresh fish. You have to pack the jars fuller, so the fish and liquid balance. If you’re ‘dry canning’ smoked fish, then yes, this is pretty much how they turn out.