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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.
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 ...
The next thing is to cut off all the fins. You can do this first if you like and sometimes I do :) There are two fins on ...
Use a good sharp knife.
I use a meat cleaver and it works great for slicing and cutting right through the backbone. I cut my salmon steaks to fit. I also place them ...
Pack tightly into jars, leaving about a 1 inch head space, I estimate this and it doesn't have to be perfect, just close. Here's a bit skinnier pieces ...
After all your jars are filled it's time to add course salt. Do NOT use table salt! 1 TEASPOON for PINTS 1/2 TEASPOON for HALF PINTS
This step is purely optional. I like to add vinegar to soften the bones. It's the same measurements as the salt. 1 TEASPOON for PINTS 1/2 TEASPOON for ...
Take a paper towel that's been dipped in vinegar and wipe the rims of all the jars. Salmon is considered a fatty fish so by doing this you ...
Bring water to a boil in a pot, turn heat off and add as many lids as you need. After 10 minutes place on your clean jars, screw ...
I own an All-American Pressure canner, and my directions say when you see steam allow the canner to vent for 7 minutes but follow the directions for your ...
I let my jars sit undisturbed for about 24 hours. After that remove the rings and wash in warm soapy water.
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