Canning salmon is a wonderful way to preserve the fish if you have caught your limit or find them fresh on sale. Salmon must be canned with a pressure canner to reduce the possibility of botulism, and the fish must be processed as soon as possible after the harvest. Plan on spending an afternoon for preparing the fish and the canning process. Once the process is complete, the canned salmon can sit on the shelf for up to a year before use.
Instructions
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.
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.
Tags: canned salmon, canning process, fish remove, Place canner, Place jars
