Canning Salmon
Salmon must be canned in a pressure canner. At my elevation I canned it at 10 lbs. pressure for 100 minutes. Only 1 hour west of me the elevation changes and it would have to be at 15 lbs. pressure. Always know your elevation when pressure canning, the elevation changes the temperature at which water boils — and therefore the safety of your product if not done with the correct pressure.
I use variations of my mother-in-law’s recipe. 1/2 tsp. salt 2 TBL. ketchup 1 TBL. oil Sometimes I just leave the oil and ketchup out. |
Pack the jars tightly with chunked salmon. Leave 1 inch headspace. DO NOT add any liquid — it will make it’s own juice. |
It never looks all that appetizing after it is canned. BUT IT IS GOOD! Only 2 medium size salmon gave me 11 pints on the shelf. |
…..dr momi
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