canned salmon

READY IN: 3hrs
Recipe by donnie chettleborou

very easy to do this recipe can be used in water bath canning time would be 4 hrs processing

Top Review by MARY BORGSCHATZ

We have been enjoying home canned salmon for two years now. This appears to be an excellent recipe, especially if you want a minimal taste influence from added ingredients. We use a variation as follows for one pint of salmon: 1 tsp salt, 1 tsp vinegar, 2 Tbsp catsup (adds color), 2 Tbsp olive oil. Nutritonally canned salmon is a well balanced and easily digestable protein containing polyunsaturated fatty acids (PUFA), omega-3 fatty acids, calcium (bone-in), potassium, vitamin 'D'& 'B'. See www.canfisco.com for more info.

Directions

  1. stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp.
  2. white vinegar on top.
  3. rub the top of jar with a vinegared papertowel to ensure all grease and salmon is off the top, very important step for sealing jar.
  4. place lid and tighten ring.
  5. put in pressure canner and add three quarts water.
  6. seal canner and boil til steam comes out poppycock.
  7. turn down poppycock and watch the pressure gauge til 10 lbs.
  8. time 90 minutes.
  9. this is for pints adjust salt and vinegar accordingly to jar size.
  10. you use this recipe for salmon bone in.

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