This tutorial will show how to can salmon using a pressure canner.  I am using sockeye salmon we catch in a net at the Fraser River.

Step 1: Prepare your jars and scale the fish

Prepare your jars. They don't have to be sterilized, just clean, because they will end up in the pressure canner and be sterilized there. I used six salmon and finished up with 22 half pints and 15 pints. Averaging 5 pints per fish.

Scale the fish. You take a knife and scrape backwards scraping all the scales off. There's a special tool to do this but I've never tried it and after scaling as many fish as I have I'm tempted to buy one. I've viewed it in use online and it looks like it would be quicker and easier on the fingers. Don't worry if you don't get every single scale off, you just need the majority gone.
<p>I like to add a split in half thai chill pepper to give it some heat and it masks any fishy smell.</p>
<p>I see you have two different sizes of All American pressure cookers. Could you tell me which sizes they are? Thanks!</p><p>Terry</p>
Thanks again. I think I will order the 921, it should fit our needs just fine.
I actually own four different sizes. The smallest I use is a 910 1/2 (it holds about 4 quarts), the most common one is a 921 (holds 7 quarts), I also have the taller version 930 (holds 7 quarts but is good for a double layer of pints), and I have the monster size 941. I use all of them, but the one I use most would be my 941, it holds about 19 quarts depending on the brands of the quart jars.
Kansasa, thanks for the quick reply! I need one that will work for canning salmon. I think the 921 is the smallest size for canning fish. Which size do you use for canning fish? Thanks!<br><br>Terry
<p>You can process fish in any size pressure cooker. The biggest jar I can my fish in is pints, although I did can in quarts a long time ago but it takes hours! In the 921 you can put in a double layer of pints with no problems. I usually can my fish in my 941 because I load it up with a ton of pint jars, but most people don't own that big of a pressure canner.</p>
Sorry, forgot to add, in the photo it's my biggest and smallest All-American, the 910 1/2 and the 941.
<p>HOW MUCH WATER DO I ADD TO A 20,8L (22 QUART) PRESSURE COOKER.....CANNING SALMON, 250ML JARS......12 JARS AT ONE TIME </p><p>Someone HAS to know !!!! ??? !!!!</p>
It doesn't matter at all what the size of the pressure cooker is or the size of the jars! You only add about an inch or so up the bottom layer of jars.... you NEVER cover the jars in water in a pressure cooker, unlike a hot water bath canner.
We canned a batch of salmon using our power pressure cooker xl for 30 minutes and was told that's not enough time. Is there any way we can re can them or are they no good.
Yes you can rebatch it! Just do it for 100 minutes at 10 lbs pressure and all should be good.
<p>Have u considered just putting bbq sauce in ur jars instead of cooking then canning- thus twice cooking! That's what I do!,</p><p>Wondering though- do u eat the skin? Maybe that's a stupid ? Idk!! I have always skinned it before canning but looking to can larger quantity so wanna save time!! Thanx!!</p>
<p>I'm not sure what you mean because I do raw pack and only cook once when it's canned. Yes, we eat the skin when it's done this way. It's usually mashed with a fork and mayo added and put in a sandwich or mashed and used for fish patties... once in a blue moon I will add it to a salad and gently flake it with a fork. Also the only time I've heard of using BBQ sauce is when people can't get real sockeye salmon and usually are covering up the taste of a cheap substitute such as chum or what we call &quot;humpies.&quot; </p>
<p>A few comments: </p><p>1: I like your Instructable; nice directions and photos. </p><p>2: I have never used vinegar when canning my salmon and have never had bones that did not soften to the point of being nearly unnoticeable when eating it; in fact, I take the backbones from the fish that were filleted and stuff them in the jars alongside the fish I am canning, thus utilizing the meat that is stuck to the bones and also adding more calcium to my food. </p><p>3. There is no need to cut the fins off; they will soften up and disappear into the meat. Also, there is fatty tissue around the base of each fin, making them more rich in omega 3 fatty acids.</p><p>4. I never remove scales. They also soften when canned.</p><p>5. last year I tried canning heads and was surprised at how well they turned out. They look pretty ugly in the jars and it was many months before I finally tasted them (because they looked so bad), but I found them to be delicious --better even than the plain meat. The only things that did not soften were the eyeball balls and the bigger teeth. This summer I plan to cut those out and then stuff half heads in between chunks of meat to make it look more appealing. </p><p>Most Westerners seem to throw away some of the best parts.</p>
We tried this last night with our Presto 23qt canner. Only half sealed.<br>Our elevation is around 1900 and most documents stated to can at 10lbs for 100min. Friends said they do 15lbs for 100 min...we used 15lbs would that make a difference? Or did we have too many jars? Our jars were not overfull...the ones on the right didn't seal.Any suggestions?
It could be a number of reasons. How old are your lids? Although sometimes even new lids are bad right from the start. I've never canned anything at 15lbs so I don't know much about that. My elevation is only about 800 and you are more than double that, so maybe google and find out if that can make a difference. I would replace the lids and re-can, no harm in doing that at all and I hope you have better luck.
Everything was brand new (jars lids rings). As we finished late,(1am) we left the jars in the pressure canner all night.. i didnt think the unsealed jars would be good as they weren't refrigerated immediately after cooling. Then i get home tonight and 10 of them had sealed during the day...I don't know what to make of it lol.<br>Canning is a crazy business :)
<p>Wow... I have been looking for a homemade canned salmon recipe for years!!! My Grandmother used to make it... it was the best stuff on earth... no lie!!! Thank you to the moon and back!!! Am trying ASAP!!!</p>
Thanks Amazmerizing, I hope you enjoy it, we all do here. Let me know if you like it. :)<br>Kansas<br>
<p>i can not find pure white vinegar. can i use distilled vinegar instead? if so how much would i use? </p>
<p>Just a word about finishing after removing the jars from the pressure cooker.</p><p>We place our hot jars upside down onto a towel on the counter. Heat rises and this causes a tighter seal on the lid while cooling. When they cool down we remove the ring and clean up any spillage that might have occurred during canning. Then replace the ring ( finger tight only.)</p><p> Test the lids after jars have cooled by pressing down on them at the center. If they oil can ( you'll hear it ) reprocess or eat the contents soon.</p>
<p>I have pressure canned quite a few jars of salmon over the past week or so. Some of them turned out great but alas, a few of them the bones were not soft ~ could this mean that I didn't pressure can them long enough and if so ... can I re-pressure can them now? Thanks for the detailed instructions ... </p>
<p>I would think letting them sit longer and the bones would soften up because the vinegar has more to do with softening the bones than the time of the pressure canning. Yes you can redo them but I would add a touch more vinegar.</p>
<p>Thanks for your quick answer. Greatly appreciated!</p>
<p>Thanks for the detailed instructions &amp; the great photos. Can this technique be used for tuna?</p>
I don't know schworak, I've never tried tuna but I would imagine it would be okay.
<p>my husband just followed your recipe and ended up with lots of water in the jars. </p><p>Is that supposed to happen?</p>
<p>No there shouldn't be any water. Did he screw down the rings properly?</p>
<p>yes we both checked them. Now that it's cooled down the </p><p>water is down to 1/4 of the jar. I'm puzzled where it came from.</p>
<p>That sounds more normal, a little bit of water and oil is what you're supposed to have but not lots of water. I would say the water/oil comes from the fish.</p>
<p>we had the cut up fish in the fridge overnight</p><p>So it was cold when we did it.</p>
<p>Great instructions... but I have a stupid question... so after filling the jars with the fish and you have more jars then room in the cooker, can you put the jars in the frig? or do you only cut up as much fish for each bach. This takes alot longer to do than veggies, LOL, but I really want to can this year.</p>
I stick them in the fridge until they are ready for the next batch.
<p>thank you for this, I expect to do a fair amount of salmon as soon as my pressure cooker gets here from amazon, have you tried putting up cold smoked salmon since it does last as long as hot smoked does?</p>
<p>that is does not last as long as hot smoked</p>
<p>I don't can smoked salmon at all, rather I vacuum pack it and then freeze it. Sometimes I bake salmon, save the oil from the baking of it, strip off all the skin and bones, and add the meat to jars. Put in coarse salt, liquid smoke, and the saved oil. Process for 100 minutes in pressure cooker. It's very delicious but time consuming to remove all the skin and bones.</p>
<p>After you put vinegar and salt do you add water, maybe I missed this step? </p>
<p>No you don't add water. The water is added to the pressure cooker but not to the inside of the jars.</p>
<p>how much vinegar do u put in each jar when ur using 250 ml. jars</p>
<p>1 TEASPOON for PINTS (500 ml jars)</p><p>1/2 TEASPOON for HALF PINTS (250 ml jars)</p>
<p>how much vinegar do u put in each jar when ur using 250 ml. jars</p>
<p>I have been looking for a recipe for pressure canning fish, now I found the right one, most of them don't call for vinegar but I'am a firm believer that the vinegar softens the bones thank you..</p>
<p>Thank you for the detailed instructions. Great photos also. </p><p>I plan to can 3 sockeye tomorrow morning. </p>
<p>Wonderful instructions. Thank you. It made my first time canning salmon experience so much easier. Can't wait to try it out!</p>
Thanks again for this tutorial. I'm super late to this party but I just have to comment on how much I like your work here. Canning Tuna is my holy grail. After 3 years of pressure canning I feel like I'm ready to work with this expensive ingredient. Salmon sounds like a great fish to do as well. My question - (hope you look at this occasionally:) Can fish be pressure canned in olive oil? I just like tuna in olive oil in a can so I wondered? I'm willing to give up on this in practice, but I keep trying to get a definitive answer anyway. The internet is strong on results for canning from folks who know a bit about canning fruits and vegetables, but it is harder to find people who have gone so far as to can fish and meat successfully and safely. I'll probably do the fish in water my first time because I like that too. Thanks in advance if you do reply.
I don't see why not Puggirl415. I've never heard of it being a problem. I can the way my tutorial says but I also can fish another way quite often... I bbq it on a cookie sheet with sides and then strip off all the meat discarding bones and skins. I save the oil from the cookie sheet that came from the fish, this is important! I then put all the meat into pint jars, add a touch of liquid smoke, coarse salt, and then the oil I saved when I bbq'ed the fish, it's a small amount, maybe 1/4 cup per jar, but it makes a difference. This I will eat right from the jar! It is soooo good. :)
Wonderful instructions! You are so fortunate to have so much salmon. <br><br>I am curious, how does your home canned salmon compare to the canned salmon in stores?
Personally I've never bought canned salmon from the store but I understand most of it is &quot;pinks&quot; and I only can sockeye. My husband has tried store bought and he says it's terrible.
Eh, It tastes like tuna, only salmony...If you can understand that O.o' But anyway, nice toutorial!!! I really like it.
Thanks for sharing.

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