Saving $$ with Canned Salmon

On a random trip to Sam’s Club, I always go through the meat department and look for yellow/orange tags to see what proteins are on sale. This day, I scored Salmon! To make sure we preserved all of this fish as we weren’t going to eat it right away, we decided to can the lot. We have used the salmon on one occasion and the product turned out amazing!

Ingredients

• Fresh salmon (preferably skinless fillets)

• Canning salt (or kosher salt)

Equipment

• Pressure canner

• Clean glass canning jars (pint or quart size)

• New flat lids

• Canning rings

• Jar lifter

• Canning funnel

• Clean cloth or paper towels

Preparation of Salmon

1. Select Fresh Salmon: Choose high-quality, fresh salmon fillets.

2. Clean and Cut: Rinse the salmon under cold water and pat dry. Cut it into pieces, roughly 1 to 2 inches in size, but you may leave them whole if desired.

3. Prepare Jars: Wash canning jars in hot soapy water and rinse thoroughly. Keep them warm until ready to use.

Packing the Jars

1. Fill Jars: Place salmon pieces into the clean jars. Leave about 1 inch of headspace at the top.

2. Add Salt: Add 1 teaspoon of canning salt to each pint jar, or 2 teaspoons for quart jars. If using lemon juice for flavor, add 1 tablespoon per pint jar.

3. Remove Air Bubbles: Use a non-metallic spatula to gently poke around the sides of the jar to release any trapped air bubbles.

Sealing the Jars

1. Wipe Jar Rims: Clean the rim of each jar with a clean cloth or paper towel to remove any residues.

2. Apply Lids: Place the new flat lids on top of the jars and screw the canning rings down until fingertip-tight.

Canning Process

1. Prepare Pressure Canner: Fill your pressure canner with water according to the manufacturer's instructions.

2. Load Jars: Place the filled jars into the canner, ensuring they are not touching each other. Use the jar lifter for safety.

3. Seal and Heat: Close the pressure canner lid securely and heat the canner until it reaches the desired pressure (usually 10-15 lbs depending on your altitude).

4. Process Time: Process pint jars for 100 minutes and quart jars for 160 minutes at the correct pressure.

5. Cool Down: Once processing is complete, turn off the heat and let the canner cool down naturally. Do not force cool.

After Processing

1. Remove Jars: Once pressure has returned to zero, carefully open the canner lid. Wait a few minutes before removing jars.

2. Check Seals: Allow the jars to cool completely on a clean towel or rack for 12-24 hours. Check seals by pressing the center of each lid; it should not pop back.

3. Store: Store sealed jars in a cool, dark place. Any unsealed jars can be refrigerated and used within a few days.

Notes

• Canned salmon can be enjoyed on its own, added to salads, used in casseroles, or made into salmon patties.

• Properly canned salmon can last for several years if stored correctly.

Enjoy your homemade canned salmon!

Reference: Reynolds, Susan, and Paulette Williams Ybarra. So Easy to Preserve. Cooperative Extension Service, University of Georgia, 1989, Sixth Edition - Fish in Pint Jars - Page 100-101