Canned Salmon Recipe

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.

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Prep Time: 30

Cook Time: 1 30

Additional Time: 1

Total Time: 3

Begin by sterilizing the jars and lids.
Cut salmon into 1" steaks.
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.
Pack jars with salmon, skin side of the fish to the outside of the mason jars, leaving 1" of head space.
Do NOT add liquids. Adjust lids to be hand tight.
Place jars on a canning rack in the pressure cooker, they can be stacked two layers high with a rack between the layers. Fill the canner with 12 cups of boiling water and 1 Tbsp vinegar (to prevent staining).
Heat the canner to 11 pounds pressure and process for 90 minutes.

Be sure to use a canning rack, otherwise the jars may break in the canner.
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.

Never use water bath canning for fish. It doesn’t reach the high temperatures needed for food safety.

Each type of pressure canner is a bit different. Always check your type of pressure canner and follow the manufacturer’s instructions carefully.

You can remove the salmon bones and skin before canning, but it isn’t necessary.

To get good seals on your jars, make sure you use new lids and that your jars have really clean rims.

Once cooled, check the jars for good seals. Store your sealed jars in a dark place (like a cupboard) for future meals.

For added flavor, try lightly cold smoking the fish before canning for a gentle smoke flavor.