I canned my smoked salmon last night in my pressure cooker at 11lb pressure for 110 min on my stove. Then I turned the stove off waiting for it to cool off and fell asleep. I woke up this morning with the canner lid still shut I opened it and everything looked good. It's been about 5 hours with lid still on and jars still in canner. Is that ok to do?
Canned smoked salmon
canning
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what gives canned corned beef its flavor
Consider the flavor of canned corned beef as similar to freshly cooked brined corned beef, with these exceptions:
- The canning process requires product in the can be heated under pressure to 250+ F, this high temperature will change flavor notes and texture.
- Food labeling standards allow 10% of canned corned beef to be a flavored solution. This will have a large impact on flavor. This will generally be a proprietary trade secret.
- Canned Corned Beef will most likely be made from lower quality cuts of meat (ie. the one not good enough to be sold as fresh corned beef brisket). This lower quality cut will have a different flavor. Probably fattier.
there is very little information on the canning process of canned corned beef
I just Googled, you're right, very little info. I do not home can, so I can't provide a lengthy answer. I found a historical recipe here, Ball Blue Book of Canning and Preserving Recipes:
Note: That recipe will not provide you with something similar to commercially canned corned beef. It will be a jarred liquid and chunks, it might be better than canned.
For information on commercial canning, Google the term: corned beef retort. A retort is what commercial canners use to sterilize canned products.
Two problems - 12 hours sitting out at prime growth temperatures (not refrigerated 12 hours nor kept above 140° F for 12 hours) in anaerobic condtitons (sealed jars) and putting jars of room-temperature beans (rather than hot-packed beans) in the pressure canner. What you should have done would have been to either not process them at all and hold them refrigerated, or put the blanched beans in the refrigerator, dumping them out of the jars first (since you had jarred them.) Then you could re-pack them with boiling water in the morning and process them.
Both of those will offer the potential for bad things happening. Hot packing is very important since thermal gradients inside the jar can prevent the heating of all the stuff being canned, and is a common error when folks opt to re-process stuff that did not seal - which can be done, but needs to be done by dumping it into a pot and reheating it before repacking it and reprocessing it, not just tossing the unsealed jars back in the canner to have another go.
Toss them. They might not make you sick, but then again, they might.
Best Answer
That's fine.
During canning, the increased pressure raised the boiling point of the water inside and sterilized the interior of the canner. As the canner cools and the pressure falls the bottles seal themselves. Once they are sterilized and sealed they are shelf stable if nothing breaks the seal.
Leaving the sealing bottles in the canner to cool overnight is not unsafe- it might make them a little harder to clean though.