Canned Salmon

Ah! Canned salmon! A staple, must have, in any pantry. Of course it makes a mean sandwich but there are so many other recipes that I use this in....baked salmon dip, chowder, stuffed mushrooms, and as a salad topper!

The process is very much the same for most canned fish with slight alterations depending on the taste and texture of the fish you are using. You'll see in this recipe that I use vinegar - salmon is almost impossible to fully debone and the vinegar helps to break down any that you are not able to remove without changing the flavor of the end product. I also give the option for liquid smoke flavoring, though I rarely use this it can be nice to have the odd jar with a hint of hickory, or by all means just process smoked salmon! I have played around with different flavors in the past like lemon, dill or catalina dressing. They turned out okay but for my tastes I prefer to add flavor to my dish and not my canning. But you do not have to take my word for it. Feel free to experiment with those options, any can be added to this recipe just be sure to label your end product!

Happy Canning

Supplies Needed:

Pressure Canner

Jar lifter

Medium sized Pot

1/2 pint jars

Ingredients:

Raw Skinned Salmon or Smoked

Pickling Salt

Vinegar

Liquid Smoke Flavoring (optional)

Method:

1. Clean and sterilize jars, lids and rings. Place jars in the oven at 200 degrees and lids in a pot of water on low/medium heat.

2. Fill jars with salmon leaving 1 inch head space at the top then clean the rim of the jar with wet paper towel ( I like to wet mine with vinegar).

3. Add 1/2 tsp. of pickling salt and 1tsp. vinegar (plus two to three drops of liquid smoke if you choose) per 1/2 pint jar.

4. Place lids and ring on your jars, finger tight. Do not tighten the rings, just screw them on to close the jars.

5. Place the jars in your canner leaving 1 inch space between them and fill with water to just below the rings of the jars. Adding a couple mouthfuls of vinegar to the water will help to keep any oils and residue off your jars.

6. Bring your canner to pressure according to your elevation, remembering to let it vent for 10 minutes adjusting your heat to maintain a steady flow of steam, close the valve or place weights and start your timer. Start timing once you have reached 11 pounds of pressure if using a dial guage.

7. Cook your fish for 100 minutes, maintaining 11 pounds of pressure then remove the canner from the heat and allow it to naturally release pressure before opening and removing your jars.

8. Let your jars sit overnight to properly seal before you check them. At this point you can tighten the rings and place any jars that did not seal into the fridge.