Canning salmon in a pressure cooker is a great way to preserve this healthy and delicious fish for enjoying year-round. But how long should you process the jars to safely can the salmon? In this article, we’ll provide a complete guide on canning salmon in a pressure cooker, including the recommended processing time.
Why Can Salmon?
Canning salmon has many benefits
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Preserves the salmon for long term storage Canned salmon will keep for about 1 year stored in a cool, dark place.
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Allows you to buy salmon in bulk when it’s in season or on sale and enjoy it all year
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Canned salmon makes a quick, healthy meal. Just open a jar and you’ve got fish ready to eat!
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It’s an easy way to preserve any extra salmon from a bountiful fishing trip.
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Canning locks in the nutrition of the salmon.
Step-By-Step Guide to Canning Salmon
Canning salmon is a straightforward process but it’s important to follow proper canning methods to get safely preserved fish. Here are the basic steps:
1. Prepare the Salmon
Rinse the salmon and pat dry. Remove any bones, skin, head and internal organs. Cut the flesh into uniform pieces or steaks. Keep refrigerated until ready to fill jars.
2. Prepare the Jars and Lids
Wash the jars, lids and rings in hot soapy water. Rinse well. The jars do not need to be sterilized before canning. Ensure there are no chips or cracks. Use new lids for the best seal.
3. Pack the Jars
Fill the clean jars with the salmon pieces. Leave 1 inch of headspace between the salmon and the top of the jar. Pack the fish tightly. For wide mouth jars, arrange the pieces neatly with the skin facing the glass.
4. Add Salt and Vinegar (Optional)
For flavoring and to help soften bones, add 1 teaspoon of salt and 1 teaspoon of vinegar per pint jar. Use 1/2 teaspoon per 1/2 pint jar. Canning or pickling salt is recommended.
5. Wipe the Jar Rims
Before putting on the lids, use a clean, damp paper towel to wipe any oil or food residue from the jar rims. This ensures a good seal.
6. Apply the Lids and Bands
Heat new lids in simmering water for 10 minutes to soften the sealing compound. Using tongs, remove the lids and place on the filled jars. Screw on the bands just until fingertip tight – do not overtighten.
7. Process in a Pressure Canner
Place the filled jars in the pressure canner and add 2-3 inches of hot water to the canner pot. Lock the lid in place but do not yet apply pressure. Allow the canner to vent for 7-10 minutes.
8. Pressurize the Canner
Once the venting period is complete, increase the heat to bring the canner up to pressure. Follow your canner instructions for pressurizing, regulating and maintaining the proper pressure.
9. Start Timing Once Up to Pressure
When the canner reaches the target pressure (usually 10-11 psi), start timing. Process pint jars of salmon for 100 minutes. Process half-pint jars for 90 minutes.
10. Turn Off Heat and Allow Canner to Depressurize
When processing time is complete, turn off the burner and allow the canner to come down off pressure naturally. Never try to rush the depressurization. When pressure returns to zero, you can remove the lid.
11. Cool and Store
Carefully remove the jars from the canner and set them on a towel or rack. Allow to cool undisturbed for 12-24 hours. Once cooled, check seals and remove bands. Wipe down jars and store in a cool, dark place.
How Long to Process Salmon in a Pressure Canner?
The recommended canning time for salmon in a pressure canner is:
- Pint jars – 100 minutes
- Half-pint jars – 90 minutes
These processing times are based on the USDA and Extension recommendations for safely canning salmon at 10-11 psi in a dial-gauge or weighted-gauge pressure canner.
Always refer to a current canning guide and follow the verified times for your geographic elevation. Never can at lower pressure or shorter durations than those given in approved guidelines. This ensures any botulism toxin spores are destroyed by the high heat.
Tips for Canning Salmon
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Chinook, sockeye and pink salmon all can well. Coho has a lower fat content and cans better with added oil.
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Cut the salmon into uniform pieces or steaks for even cooking.
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Pack the fish tightly into jars without crushing. Air pockets can lead to spoilage.
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For better boneless salmon, add vinegar to the jars to soften small bones.
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Maintain consistent pressure during processing. Fluctuations can lead to under-processing.
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Let jars stand undisturbed for 12-24 hours to fully seal before handling.
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Check all seals before storing. Refrigerate any jars that did not seal and use within a week.
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Label jars with the type of salmon and canning date for easy identification.
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Canned salmon is best if consumed within a year for optimal quality.
Follow the recommendations here for properly canning salmon in a pressure cooker, and you’ll have delicious, nourishing fish to enjoy for months to come! Always use current verified processing times and safe home canning methods.
FAQ
How long do I pressure can salmon?
Process filled jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes for both half pints and pints, adjusting for altitude*. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes.
How long do you pressure cook salmon for?
For 1-Inch Salmon Fillets (6-Ounces each)
Set the pressure cooking time to 1 minute on HIGH (manual) pressure. One the cooking time is up, immediately vent to quick release the remaining pressure. For Frozen Fillets. Set the pressure cooking time to 4 minutes on HIGH (manual) pressure.
How long to pressure cook when canning?
For example, most pickles and relishes are processed in a boiling water bath (212°F) for 10 to 20 minutes, but canned meat is processed for 75 (pints) to 90 (quarts) minutes in a pressure canner (240°F). High-acid fruits take longer than pickles but less time and heat than meats.
Can you can in a pressure cooker?
No, you should not use a regular pressure cooker for canning.