Canning Salmon
For these home canning instructions, make certain salmon is fresh and has been
kept on ice until the time of home canning. If you haven't canned fish before, we
highly recommend Video 6 for safe canning procedures.
kept on ice until the time of home canning. If you haven't canned fish before, we
highly recommend Video 6 for safe canning procedures.
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Note: Crystals of magnesium ammonium phosphate sometimes form on
canned salmon. They disappear when reheated and are safe to eat.
canned salmon. They disappear when reheated and are safe to eat.
- Calculate total fish desired using our conversion chart.
- Fillet, debone and wash fish. May discard skin if desired.
- Cut into 3 - 4 inch pieces. Salt as desired.
- Raw pack in jars , leaving 1" headspace as done in Video 6. Fill up to 1"
headspace with water or oil. - Processing with a Pressure Canner 100 minutes, at 11 pounds of pressure,
or 10 pounds for a weighted gauge. - For elevations above 1,000 foot level see Altitude Time Adjustments.
- Labeling and Storing
Follow jar and cap manufacturer's recommendations and instructions and visit
their websites for updates on a regular basis.
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Click here to find out more
about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.
about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.
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