Pressure Canning Salmon Recipes
CANNING SOCKEYE SALMON HOW TO AVOID ZOMBIE ACOPOLY
Each year, Alaskans are allowed to dip net prized sockeye salmon. We go every June get ours at the Copper River. Any salmon we have not eaten I either pressure can or smoke. We love salmon patties and salmon chowder. Today I canned 7 pints. That would give us 14 days or more of easy living if we were to experience a zombie...
Provided by Sherry Blizzard
Categories Fish
Time 1h50m
Number Of Ingredients 2
Steps:
- 1. Rinse the salmon in a salt water bath to help remove slime. Rinse under cold water and drain on paper towels.
- 2. Heat water in pressure canner to boiling. Boil jars for at least 5 minutes...remove to drain and dry
- 3. Heat a saucepan big enough to sanitize and heat the lids and rims. Drop in the lids to sanitize and soften the seals. IMPORTANT NOTE: NEVER reuse a lid. Lids are compromised once they have been opened. Always use brand new lids. (bands can be reused)
- 4. Add 1/2 tsp of salt to each sanitized jar. Pack jars with salmon---Skins facing the outside of the jar. Only pack to 1/2" of the top of the jar. Do not add any liquid.
- 5. Use a clean, wet paper towel to make sure the rim of each jar is clean and free of any debris.
- 6. Remove a lid (use a magnet lifter) from the hot water and wipe off any liquid. Place it on the jar and seal around lightly with your finger. Screw on the jar band but not overly tight.
- 7. Once all jars have lids and bands, place in the Canning Processor.
- 8. Attach the lid securely. Allow steam to escape approx 3 minutes. Then attach the pepcock.
- 9. When the temperature reaches 11 psi, turn down the heat to 4 or 5 medium low. and set the timer to 1 hour and 30 minutes. Watch the temp gauge closely. Do not let it go below 11 psi or start the timing all over again. It is safe to keep it between 11 and 15 psi.
- 10. After time is up, turn off the heat and allow the canner to come to rest. The pressure release valve will go back down.
- 11. IMPORTANT: When you lift the lid off the canner, lift the lid away from you. This will prevent scalding/burning yourself and fogging your glasses.
- 12. You might hear the jars sealing themselves before you even lift them out of the canner that is ok. Transfer the hot jars to a dry clean surface. (I like to use a bath towel)
CANNED SALMON
Make and share this canned salmon recipe from Food.com.
Provided by donnie chettleborou
Categories Very Low Carbs
Time 3h
Yield 16 pints
Number Of Ingredients 3
Steps:
- stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp.
- white vinegar on top.
- 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.
- place lid and tighten ring.
- put in pressure canner and add three quarts water.
- seal canner and boil til steam comes out poppycock.
- turn down poppycock and watch the pressure gauge til 10 lbs.
- time 90 minutes.
- this is for pints adjust salt and vinegar accordingly to jar size.
- you use this recipe for salmon bone in.
Nutrition Facts :
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- Prepare and inspect the salmon. Canning fresh salmon is best, but previously frozen fish can also be canned. The fish should have no head or internal organs.
- Wash all jars, rings and lids with warm soapy water. Inspect the jars for cracks or chips and examine the rings for dents or rust. Do not use any that are damaged.
- Fill the jars with pieces of salmon. Distribute the pieces evenly around the jar, leaving one-half inch to an inch of head space between the top of the fish and the top of the jar.
- Add oil and salt. Pour one tablespoon of olive oil and a half a teaspoon of salt to each jar. For oil- or salt-free salmon you can eliminate either one of these steps.
- Close the jars. Wipe the top of the jar well before seating the lid, removing any debris or oil. Anything left on the top of the jar might interrupt the seal and lead to a failure to seal or eventual spoilage.
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- Remove the canner from the heat. Let it cool to room temperature. Once it has cooled enough so you can open it, carefully open the canner and let the jars cool.
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