Meat, Fish, Soup, Stews, and Savory Sauces

Salmon

Yield: NA

Prep Time: 60 minutes

Processing Time: 120 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
For safe canning of salmon, please follow the directions carefully. Processing salmon in a pressure canner is essential to eliminate the risk of Botulism. Do not attempt to home can fish in 1 L jars; use 250 or 500 ml jars only.

Ingredients:

Fresh salmon

Pickling Salt, optional

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DIRECTIONS:

• Use properly eviscerated fish. Chill cleaned fish on ice or refrigerate until ready to can.

• To prepare salmon, remove and discard salmon head, tail and fins. Wash fish carefully, removing all blood. (If desired, remove skin and/or bones). Cut fish into pieces suitable for jars.

• Wash the required number of 250 or 500 ml jars. Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep sealing discs hot until ready to use. NOTE: Do NOT heat jars prior to filling.

• Pack salmon tightly into a clean mason jar to within 1 inch (2.5 cm) of top rim (head space). If desired, add 1/2 tsp (2 ml) per 250 ml jar or 1 tsp (5 ml) pickling salt per 500 ml jar.

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim clean with a wet paper towel moistened with vinegar (clean rims are essential to good seals). Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salmon.

• As each jar is filled, set it on rack in the pressure canner. Arrange jars allowing space for steam to flow around jars. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, add room temperature water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – 250 ml or 500 ml jars 100 minutes at 10 lb (69 kPa) in weighted gauge pressure canner. NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes longer, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. For best quality, use home canned foods within one year.

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