Easy to make, raw packed salmon. It is important to always pressure can Salmon to make sure that all the botulism spores are eliminated.
You will need about 60 minutes to use as preparation time and 100 minutes for pressure canning
Mid-Expert Level Expertise
Ingredients
Fresh Salmon
Equipment
Directions
Use thoroughly cleaned Salmon. Chill cleaned fish on ice or refrigerate until ready to can.
To prepare salmon, remove and discard salmon head, tail and fins. Wash fish carefully, removing all blood. (If desired, remove skin and/or bones). Cut fish into pieces suitable for jars.
Wash the required number of 250ml/8oz or 500ml/16oz jars. Set screw bands aside. Keep sealing discs hot until ready to use. NOTE: Do NOT heat jars prior to filling.
Pack salmon tightly into a clean mason jar to within 1 inch (2.5 cm) of top rim (head space). If desired, add 1/2 tsp (2 ml) per 250 ml jar or 1 tsp (5 ml) pickling salt per 500 ml jar.
Using nonmetallic utensil, remove air bubbles. Wipe jar rim clean with a wet paper towel moistened with vinegar (clean rims are essential to good seals). Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salmon.
As each jar is filled, set it on rack in the pressure canner. Arrange jars allowing space for steam to flow around jars. If stacking jars, place a second rack between layers of jars.
When pressure canner is full, add room temperature water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – 250 ml or 500 ml jars 100 minutes at 10 lb (69 kPa) in weighted gauge pressure canner.
NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes longer, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours;
DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward.
Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
Label and store in a cool, dark place. For best quality, use home canned foods within one year.
Recipe adapted from Bernadin website.
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