A Complete Guide to Canning Salmon at Home 

Omg sounds like a magical, rewarding childhood !

Sad, no more fish

My parents too! People came from the states and from back east to fish there. They moored their boat at Beachcomber Marina, Nanoose Bay. Mom had a shellfish licence too. No wonder there’s no more fish everyone caught their limits of 4 fish per day. The wives and in-laws had to be on the boat so they could get their limit as well. Now I’m paying $50 per salmon from Cloverdale seafood wholesaler

I’m doing it right now, following his directions. :)

I use the mid-setting to bring up to pressure and low to keep it at pressure. I found with higher heat I get more jar breakage. I also saw the recommendation against using LP but then virtually everyone I know uses LP and I've not had an issue in 10+ years.

@@spiltmilt Thanks for the info and very quick reply to the the question. Sorry to bug you, but do you know off the top of your head what make and/or model of LP burner you have. There are so many burners out there ranging from approx 65000 btu up to 200 000 btu. I imagine middle setting on various makes and models would be vastly different Temps hitting the bottom of the canner.

I had this....we'll call it a discussion with my wife. I was saying..."Why do you need to 'pre' sterilize the jars when you are putting them into a pressure cooker for a few hours? What does that accomplish?" Thanks.

aerodicus t

the pre-sterilize commandment is there for legal protection for the jar manufacturers. if you are canning in an un-pressurized water bath, you do need to sterilize everything, including the lids and bands as well as everything that you use to fill the jars. a pressure canner is basically the same thing as a surgical autoclave so anything you put into it will be sterilized when you remove it.

Yes you can. It will not affect its shelf stability.

Yes you can and a little goes a long way. You can also run the filets in smoke for 1 hour beforehand too. You can try other additions such as jalapenos (my favorite), bbq sauce, and even mustard.

Many thanks for your reply, and I hope these jars you used will also stack without compromising the jars seals underneath them....and if u stack how many rows can you safely stack? I just ordered 2 sets of the same jars you used in your video. Thanks again:).

you can stack as many jars as will fit in your canner, but do not let the water level go more than halfway above the jars on the lowest level. put the taller jars on the bottom if you are using different sized jars.

Yeah if somebody tells u to sterilize the lids or jaws he does not understand the canning process.

I use it in pasta, salmon patties, salmon meatloaf, salmon chowder, and so on.

@@spiltmilt Awesome. Thanks. I have at least 100 fillets in my freezer currently. I want to try and can some. Great tutorial.

Camp Chef Explorer 2 Burner amzn.to/3vLrAH4

Your pressure cooker manual will have that information mine I had to find on line, I bought my canner at a thrift store no manual

Sometimes the jars will boil out some of their contents but as long as they seal they should be good.

@@spiltmilt thank you! 😊

if you want your fish to taste briny, go ahead. you can also add any seasonings that you want, if you like them. be aware that the canning process does tend to intensify the flavor of whatever seasonings that you add... you might end up with something very overpowering.... personally i have found that any fish is best canned with nothing other than a pinch of salt and no added liquid.

Yes and it's wonderful

Yes you can, just make sure you wash them well and sanitize them. You can boil them again or run them through a dishwasher. Be sure and gently open your jars so as not to damage the lids.

+ron r This is what the experts at Ball advise: www.freshpreserving.com/lids-101 Never use a lid twice, after the first use, the lid will no longer seal effectively, so a fresh lid must be used every time.Pre-heating lids is not required! It is no longer necessary to pre-warm lids before use. If you desire, it is still safe to simmer your lids before use, however, you should never boil them. Their recommendation for over 40 years has always been to simmer (180°F), not boil (212°F), the lids. In 1968 they switched their sealing gasket from being latex-based to Plastisol. Latex required pre-heating to soften it prior to canning in order to create an effective seal. The Plastisol does not require preheating, but doing so at simmer (NOT boil) will not damage it.

+lastdaysguitar Thanx LDS . worthwhile information;''''

I was incorrect apologies. I've been reusing them for years and have few unsealing issues but you should follow the recommendation. You can reuse your rings though!

You can save used lids and repurchase them for dry vacuum sealing, like beans, pasta, rice or oats with the food saver lid attachment.

For cleaning the jar rims. It helps to ensure the cans seal

The lid should be sealed by itself without the rings. You should store it without the ring because if the seal isn't happening the lid could be holding a false seal held by the ring and the food will be bad (and you may die if you eat it!). You should be able to pick up the jar by the lid to test the seal after processing and cooling. If the lid pops off, it shouldn't be put into storage. Either put it in the refrigerator and eat it withing a few days, eat it immediately or reprocess.

i've always tightened the rings after removing the jars from the canner, but remove the rings after the jars have cooled. the main reason for removing the rings is because the ring can trap moisture, which will rust out the edge of the lid and compromise the seal.

You can leave rings on about 2 turns in case the seal loosens

No

You must be Ralph

@@spiltmilt Stupid Flanders !🤣

Pistol Pete negative. Time is 100min, pressure is based on altitude. nchfp.uga.edu/how/can_05/fish.html