1 Answer

Instructions

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   Prepare the Salmon

   
   
   
   
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     Clean the fish by removing the head, tail, fins and entrails and washing the fish to remove any trace of blood.

     
     

     
     
     
     
   
   
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     Remove the skin and debone the salmon, if desired. The canning process will soften the bones, much like what is found in store-bought canned salmon.

     
     

     
     
     
     
   
   
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     Cut the fish in 3- to 4-inch chunks.

     
     

     
     
     
     
   
   
   
   

   Prepare the Canning Equipment

   
   
   
   
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     Fill the pressure canner with 3 inches of water. If the manual that came with the canner calls for more or less water, follow the manufacturer's instructions.

     
     

     
     
     
     
   
   
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     Wash the jars in hot soapy water and rinse thoroughly. You can also use the dishwasher to clean the jars.

     
     

     
     
     
     
   
   
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     Place lids in a small saucepan and cover with water. Boil the lids for five minutes and turn off the heat. This softens the sealing compound, helping to ensure a good seal on the final product.

     
     

     
     
     
     
   
   
   
   

   Jar the Fish

   
   
   
   
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     Pack the salmon chunks tightly into the jars.

     
     

     
     
     
     
   
   
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     Add 1/2 tsp. salt per pint or 1 tsp. per quart jar, if desired.

     
     

     
     
     
     
   
   
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     Insert a rubber spatula into each jar and press against the fish to remove any air bubbles.

     
     

     
     
     
     
   
   
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     Center a lid on each jar and screw on a canning ring. Tighten the ring to just tight; do not force the lid tighter.

     
     

     
     
     
     
   
   
   
   

   Canning the Salmon

   
   
   
   
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     Place the jars into the canner. If you have more jars than the canner will hold, refrigerate the extras and do them in a separate batch.

     
     

     
     
     
     
   
   
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     Place the lid on the canner and tighten it down. Some pressure canners have lids that twist into the lock position, others have screw-down lids.

     
     

     
     
     
     
   
   
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     Place the canner over the stove eye and heat over medium high heat until steam begins to escape through the vent.

     
     

     
     
     
     
   
   
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     Allow the canner to vent for 10 minutes.

     
     

     
     
     
     
   
   
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     Close the vent and pressure can the salmon at 15 pounds pressure for 100 minutes.

     
     

     
     
     
     
   
   
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     Remove the canner from the heat and allow it to cool to zero pressure.

     
     

     
     
     
     
   
   
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     Remove the lid and remove the jars using the tongs. Place the jars on a wire rack or dish towels to cool.

     
     

     
     
     
     
   
   
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     Check to make sure each jar has sealed after it is cool. The center of the jar lid should be pressed down.

     
     

     
     
     
     
   
   
   
   

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