Hmmm, for a fish that I really enjoy, I do not think I have made many posts on this blog about it. Maybe I am too busy enjoying my smoked salmon, made at home in our very own diy old fridge smoker to have time to write about it. Anywho, instead of just smoking it I have decided to try canning salmon, in an attempt to preserve it longer.

Luckily enough, you can use the same canning recipe for other fatty fish such as blue fish, mackerel and trout. It is not recommended that you use this recipe for canning your tuna. I love that you can leave the skin on, and just pull it off if you need to when you use the fish after canning. Also there is super nutritious oils in the skin, so leave it on even if you are not fish skin fan.

Here’s What You’ll Need:

• salmon
• spatula
• canning jars with lids
• cutting board
• sharp knife
• vinegar
• course salt (optional)
• paper towel
• pressure canner
• jar lifter
• kitchen towel

Make sure that your salmon, has been left to bleed and gutted immediately after it has been caught. Fillet your fish into lengths that will fit into your jars, allowing for an inch of head space. Pack your jars with a rolled fillet the skin side on the outside. Use a spatula to remove any air pockets. Unlike regular canning use some vinegar when wiping the rims, this will help remove the oil.

Adding vinegar to the water in your pressure canner, will help control the ‘fish smell”. Screw on the lids, and process at 10lbs of pressure (depends on your altitude) for 1 hour and 40 minutes. Allow to cool for about 10 minutes before lifting out of the canner and leaving to seal on top of a kitchen towel on your counter.

You can follow step by step instructions on Instructables, here…

How To Can Salmon

You can watch the video below on canning salmon….

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