Adjust two piece caps. Canning sockeye red salmon using a new pressure canner.

Canning Salmon At Home Country Living In A Cariboo Valley

Ive found that a pint of fish is a lot so its more convenient to can.

Pressure canning salmon recipes. Brine fish in saltwater 1 cup salt in 7 cups water per 3-4 pounds of. Pack fish into sterilized jars. MG Pressure canning ends up with the same results as any canned fish.

Soak fish in brine for one hour. 4 parts brown sugar and 1 part salt ex 1 cup brown sugar and 14 cup salt. Pack salmon tightly into a clean mason jar to within 1 inch 25 cm of top rim head space.

Drain for 10 minutes. The canned salmon that I have had contained a few drops of liquid smoke. You cook it with skin and bones.

Wipe jar rim clean with a wet paper towel moistened with vinegar clean rims are essential to good seals. If desired add 12 tsp 2 ml per 250 ml jar or 1 tsp 5 ml pickling salt per 500 ml jar. Leave one inch headspace.

Clean fish removing blood scales and skins if desired. The bones skin disolve and it is pure ambrosia. Pat fillets with paper towels and then let them sit for 30 min in a cold dry clean place.

Process half pints and pints 1 hour and 40 minutes at 10 lbs pressure in a pressure canner. First step Fish must be prepared in 12 pints or pints. Recipes for pressure canning salmon I had great success canning tuna last year and will can salmon tomorrow.

You take that right out of the jar and make a fish sandwhich or drain it and mix it with cream cheese and crackers. Fill the wood chip pan with wood chips. Skin side next to glass.

Fillet the sides of the fish from the backbone. Only process in half pints or pints. Seeking recipes suitable for pressure canning.

Load fillets into smoker starting with the top rack. A big thank you to Susan one of my readers who graciously offered to take pictures of her canning fish sessions for this page. Pack fish in jars and leave about 12 inch of head space Add to top tuna or salmon 14 tea spoon canning salt and 1 teaspoon of lemon juice do not add salt to any smoked fish it has plenty from the brine Wipe the rim of the jar clean with a towel.

Our family cans a lot of salmon its a great way to make real food fast food get the most out of our fish and free up freezer spaceMY CANNER- httpsam. Set rinsed fillets scales down on clean smoker racks leaving about 1 inch between fillets helps smoke rise. Using nonmetallic utensil remove air bubbles.

Cut fillet into pieces.