do have a recipe on how to can fresh salmon

    0  Views: 459 Answers: 1 Posted: 10 years ago

    1 Answer


    1. Prepare the Salmon

      • 1

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

      • 2

        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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      • 3

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

      Prepare the Canning Equipment

      • 4

        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.

      • 5

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

      • 6

        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

      • 7

        Pack the salmon chunks tightly into the jars.

      • 8

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

      • 9

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

      • 10

        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

      • 11

        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.

      • 12

        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.

      • 13

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

      • 14

        Allow the canner to vent for 10 minutes.

      • 15

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

      • 16

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

      • 17

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

      • 18

        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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