Canning safety concerns

My brother and I are thinking of buying this canner:

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_1?ie=UTF8&qid=1451667497&sr=8-1&keywords=all+american+921

Does anyone here have experience with canning fish? I've met people who canned halibut and salmon and it was delicious. We hope to try it with our next big batch of herring.

My main concern is botulism. How dangerous is it if we follow all rules and guidelines regarding heat and sanitation?
Any thoughts?
Thanks,
Andrew

Botulism is pretty rare. As long as you can properly and for the prescribed amount of pressure and time, you will be fine. Take the rings off after the jar is cooled in case a deal is bad, then the lid just pops off and you know.

Uc Davis has a great resource for home canning. This is basically the bible:

http://ucfoodsafety.ucdavis.edu/files/26457.pdf

Awesome, thanks!

That's a great link!  Thanks Crash!

Hey Andrew, have you been getting in on the wfo herring? It's been absolutely insane. Big fish. I've tried canning them. Not high on my list. Smoked or pickled is the way to go.

Nice canner.  We can salmon and tuna most years and never had a problem.  After sealing just make sure the seal held.  If the lid clicks when you push it just put in refrigerator and use within a couple days. 

Good luck and make it a fun experience. 

Hey Andrew, have you been getting in on the wfo herring? It's been absolutely insane. Big fish. I've tried canning them. Not high on my list. Smoked or pickled is the way to go.

Thanks Sharky.
Yep, got 100lbs last week. Pickled a lot of it, gonna grill and fry the rest. We're rethinking the canning, and may just try smoking it instead.

My buddy cans American shad and it comes out great.

If Domenic doesn't reply to this post, contact him directly.  He had helped me with a question in the past, seemed to know a great deal about canning.


http://www.norcalkayakanglers.com/index.php?action=profile;u=2225

Anyone smoke then can? I have had some  smoked canned salmon that was the very best but never have seen a recipe.