Canned Salmon

Contributed by Don Walker
(Member North Olympic PSA)

I have used this recipe for canning fish since the 1950's. We used this for trout when we lived in Montana, except we id not fillet them (we put the tail portion inside the body). I prefer to fillet the salmon, including removing the skin.

This recipe is for a pint jar:

1 level teaspoon of salt per jar
1 level tablespoon of white vinager per jar

I prefer the wide mouth pint jars. Put the salt and vinegar in each jar first, then pack in 1 inch square pieced of salmon. Leave a 1/4 inch of headspace at the top of the jar. Put the lids on the jar and process in the pressure cooker according to your canner instructions.I used to process for 90 minutes @ 10lbs of pressure, but currently the government recommends 100 minutes @ 10lbs of pressure.

PS - A full pint is alot of fish; since my family is grown I have gone to 1/2 pint jars, using half of the salt and vinegar.

NOTE : I have weighed the jars versus empty jars with lids and 2 half pints weight just slightly less than a pound.