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Prepare the Salmon
1. Step 1
Clean the fish by removing the head, tail, fins and entrails and washing the fish to remove any trace of blood.
2. Step 2
Remove the skin and debone the salmon, if desired. The canning process will soften the bones, much like what is found in store-bought canned salmon.
3. Step 3
Cut the fish in 3- to 4-inch chunks.
Prepare the Canning Equipment
4. Step 1
Fill the pressure canner with 3 inches of water. If the manual that came with the canner calls for more or less water, follow the manufacturer's instructions.
5. Step 2
Wash the jars in hot soapy water and rinse thoroughly. You can also use the dishwasher to clean the jars.
6. Step 3
Place lids in a small saucepan and cover with water. Boil the lids for five minutes and turn off the heat. This softens the sealing compound, helping to ensure a good seal on the final product.
Jar the Fish
7. Step 1
Pack the salmon chunks tightly into the jars.
8. Step 2
Add 1/2 tsp. salt per pint or 1 tsp. per quart jar, if desired.
9. Step 3
Insert a rubber spatula into each jar and press against the fish to remove any air bubbles.
10. Step 4
Center a lid on each jar and screw on a canning ring. Tighten the ring to just tight; do not force the lid tighter.
Canning the Salmon
11. Step 1
Place the jars into the canner. If you have more jars than the canner will hold, refrigerate the extras and do them in a separate batch.
12. Step 2
Place the lid on the canner and tighten it down. Some pressure canners have lids that twist into the lock position, others have screw-down lids.
13. Step 3
Place the canner over the stove eye and heat over medium high heat until steam begins to escape through the vent.
14. Step 4
Allow the canner to vent for 10 minutes.
15. Step 5
Close the vent and pressure can the salmon at 15 pounds pressure for 100 minutes. Make sure that is 1 hr. 40 min on a clock timer.
16. Step 6
Remove the canner from the heat and allow it to cool to zero pressure.
17. Step 7
Remove the lid and remove the jars using the tongs. Place the jars on a wire rack or dish towels to cool.
18. Step 8
Check to make sure each jar has sealed after it is cool. The center of the jar lid should be pressed down.
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