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How to Can Salmon: A Step-by-Step Canning Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings
  • Category: Preserving
  • Method: Instant Pot
  • Cuisine: American

Description

This recipe guides you through safely canning salmon at home using a pressure canner. Learn how to prepare, season, and preserve fresh salmon fillets in jars for long-term storage without compromising flavor or texture.

Ingredients

Salmon

  • 4 lbs salmon fillet (skin-on or skinless, deboned)

Seasonings

  • 2 tsp kosher salt or canning salt
  • 16 peppercorns (optional)
  • 8 tsp neutral oil (optional)

Instructions

  1. Prepare the Jars: Begin by preparing your canning jars, ensuring they are clean and sterilized. Place 8 oz of salmon into each 8 oz canning jar. If using skin-on salmon, position the skin side toward the jar glass. Leave about 1 inch of headspace at the top, packing the salmon tightly but without crushing.
  2. Season the Salmon: Lightly season each jar’s salmon with 1/4 teaspoon of salt and add 2 peppercorns if desired. Wipe the rims of the jars with a clean, damp cloth to remove any residue, then secure the lids finger-tight to prepare for processing.
  3. Load the Pressure Canner: Place a tea towel or canning rack on the bottom of the pressure canner to protect jars from direct contact. Pour 2 inches of water into the canner. Arrange the jars inside, making sure water reaches within an inch of the jar tops. If stacking jars, use a metal rack between layers for separation.
  4. Process the Jars: Close the pressure canner lid and bring it to 10 PSI. Maintain this pressure steadily for 110 minutes, adjusting heat as necessary to keep a stable pressure. This step ensures the salmon is safely canned by eliminating harmful bacteria.
  5. Cool the Jars: After processing, turn off the heat and allow the pressure to drop naturally to zero. Carefully remove the jars with a jar lifter and set them on a towel-lined surface. Allow jars to cool undisturbed for 3 to 4 hours to room temperature.
  6. Check the Seal: Press the center of each jar lid after cooling. If the lid does not flex upwards, the seal is secure. Remove the ring bands, clean the jars, and replace rings if desired. Store the sealed jars in a cool, dark place for long-term preservation of your canned salmon.

Notes

  • Use deboned salmon fillets for easier packing and safer consumption.
  • Kosher or canning salt is recommended as they do not contain additives that can affect flavor or preservation.
  • Optional peppercorns add subtle flavor but can be omitted if preferred.
  • Neutral oil is not required for canning but can be added for extra moisture if desired.
  • Always follow your pressure canner manufacturer’s guidelines for safety.
  • Ensure headspace of 1 inch to allow for proper sealing and expansion during processing.
  • Do not force the lids tight before processing; finger-tight is recommended to allow air release.
  • If cans fail to seal, refrigerate and consume within a few days or reprocess.

Find it online: https://slsrecipes.com/how-to-can-salmon-a-step-by-step-canning-recipe/