How to Can Salmon
Learn how to can salmon in the pressure cooker with this step by step blog post. This is one of the best ways to preserve fresh salmon.
As you may know, my family and I have had the amazing opportunity to go on a couple of incredible fishing trips. Stocking the freezer with our own wild-caught salmon and other fresh fish has been a delicious bonus!
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The fishing guide on our last trip to Prince Rupert mentioned that he and his wife canned salmon every year. After he described how easy it was, I knew we needed to add this method of preservation to our repertoire.
When we got back the last time, I realized I was running out of freezer space, and needed to come up with another solution. So I thought we would give canning fish a try, with great results!
Canning is a great way to preserve food that would otherwise need fridge or freezer space. There are so many health benefits to this fatty fish, and I didn’t want any of it to go to waste.
This incredibly simple and delicious recipe makes the best canned salmon. It’s so much more flavorful than a can of salmon from the grocery store.
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CANNING SUPPLIES:
- 23 Quart Pressure Canner – great for processing foods like meat, soup and vegetables.
- Ball Mason Jars – the size of mouth and jar will depend on your recipe. For example, wide mouth quart jars work well for pickles and regular mouth pint jars are great for salsa.
- Snap Lids and Rings – new, unused snap lids are needed to get a good seal on your jars.
- Canning Jar Lifter – this is used to lift the hot jars safely out of the boiling water bath.
- Magnet Snap Lid Lifter – this makes pulling the snap lids from the water after being sterilizer much easier.
- Jar Canning Funnel – perfect for pouring sauce and jam into mason jars.
- Ladle – for pouring liquid into the jars.
- Over the Sink Strainer – this is my go-to strainer for processing a lot of fruit and vegetables.
- Rubber Tongs – for grasping hot jars and lids when sterilizing.
- Tea Towels – used for cleaning and handling hot jars.
Pressure Sealing Tips:
Pressurizing in glass jars is by far the safest method. In order to pressure seal your canned goods, a pressure canner is used to cook the preserved foods to extremely high temperatures and expose them to such pressure that they are forced to seal tightly shut.
I have not included portions in post because this canning method may be used for any amount of fish. Simply estimate how many jars you will need for the amount of salmon you have.
How to Can Salmon:
1. Begin by sterilizing the jars and lids.
2. Cut salmon into 1″ steaks.
3. Brine salmon in a solution of 8 parts water, 1 part coarse salt. Cover the salmon and brine in the fridge for at least 1 hour.
4. Pack jars with salmon, skin side of the fish to the outside of the mason jars, leaving 1″ of head space.
5. Do NOT add liquids. Adjust lids to be hand tight.
6. Place jars on a canning rack in the pressure cooker, they can be stacked two layers high with a rack between the layers.
Be sure to use a canning rack otherwise the jars may break in the canner.
7. Fill the canner with 12 cups of boiling water and 1 Tbsp vinegar (to prevent staining).
8. Heat the canner to 11 pounds pressure and process for 90 minutes.
Tips and Tricks:
- When home canning, use the right tools for the job to ensure food safety. Safe canning practices are essential for preventing bacteria growth inside the canning jars, which can result in serious illness. The Ball Blue Book is an excellent resource.
- A pressure cooker is not the same as a pressure canner. Don’t mix these up!
- Water bath canning should not be used to can salmon.
- Each type of pressure canner is a bit different. Be sure to follow all the guidelines in the instruction manual for your particular canner.
- I like to use a wide mouth jar for canning fish. The larger opening makes removing the salmon much easier.
- You can remove the salmon bones and skin before canning, but it isn’t necessary.
- If leaving the skin on, pack the salmon fillets skin side out.
- To get good seals on your jars, make sure you use new lids and that your jars have really clean rims.
- Allow jars to cool completely to room temperature on the counter. You can then store jars in the pantry or cupboard for future use.
Ways to Enjoy Canned Salmon:
- Make fish cakes. Enjoy your salmon patties on their own or as a burger.
- Salmon salad is delicious on its own or eaten with crackers.
- Salmon wraps or sandwiches would make an easy lunch.
- Try making salmon pasta with cream sauce.
- Salmon chowder or soup.
Whether you are brand new to canning or a seasoned pro, nothing beats seeing your beautiful jars of salmon, all lined up and ready to enjoy!
If you love this canned salmon recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too.
Canned Salmon Recipe
Ingredients
- Fresh salmon steaks
- Coarse salt
Instructions
- 1. Begin by sterilizing the jars and lids.
- 2. Cut salmon into 1" steaks.
- 3. Brine salmon in a solution of 8 parts water, 1 part coarse salt. Cover the salmon and brine in the fridge for at least 1 hour. Drain the brine and pat the salmon dry with paper towel.
- 4. Pack jars with salmon, skin side of the fish to the outside of the mason jars, leaving 1" of head space.
- 5. Do NOT add liquids. Adjust lids to be hand tight.
- 6. Place jars on a canning rack in the pressure cooker, they can be stacked two layers high with a rack between the layers.
7. Fill the canner with 12 cups of boiling water and 1 Tbsp vinegar (to prevent staining). - 8. Heat the canner to 11 pounds pressure and process for 90 minutes.
Notes
