Safety of canned salmon
I usually can all of my salmon in jars. A couple of days ago I sealed my salmon in cans and pressure cooked it. On some of the cans I can push the lid or bottom down with my finger and it bounces back. Would this be caused by a bad seal?
When the lid or bottom can be pushed down and bounces back, a vacuum did not happen during the processing. This is not a shelf stable seal.
Canning Fish in Cans publication is available online at
Then search fro "Canning Fish in Cans"
Other information that will be helpful to you are the publications on
"Visual Inspection of Can Seams in Home Food Preservation" and "Assembling a Can Sealer"
and DVD "Canning Meat and Fish in Cans"