Saturday

Canning Salmon

     My husband and son came home with a nice catch the other day, so it was canning time.   We (as in the girls of the family) love canned salmon.   A pint jar can become salmon patties or salmon salad in short time.  All the bones just "melt" after it is canned and it becomes an excellent source of calcium.

     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.




My husband does all the prep work with the salmon.
He fillets, skins, and chunks it all for me.

 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

Linked To: Homestead Barnhop #65
Linked To: Carnival of Home Preserving #15

19 comments:

TexWisGirl said...

interesting about the elevation. wouldn't have known that...

Lois Evensen said...

It looks so good! I have never canned meat or fish.

~Kim at Golden Pines~ said...

You're right about how delicious canned salmon is!! When we lived in Wisconsin and Alaska, I did it all the time, and your recipe looks like the one I used to use--A favorite!!

Enjoy your weekend!!

Alli from Life on LeRoy said...

Ok, I need to try this :) I'll have to bum some from Kristy next time I'm over there!

Chatty Crone said...

I wouldn't have known about the elevation and I know it is good for you, and my husband would love it - but I am not a big fish eater. Lol sandie

Rain said...

Must check my elevation-goggle here I come again! Love this about the salmon-never knew-I can moose meat chili for hubbs and s-in-l-but fish for me-sweet! Thanks Dr momi!
Wish my nephew would send some from Alaska-is that allowed U.S.postal service!!??
~~Rain

Dicky Bird said...

I've never canned fish. I've heard that suckers (fish) after being canned this way, taste really good too. Blessings from Ringle.

judy said...

I didn't realize you lived in a elevated area,hmmm? looks like a well stocked pantry you'll have

Candy C. said...

I have a half-pint jar of canned salmon in the cupboard that I got at the Farmer's Market this past winter. The fella that sells it lives in Alaska in the summer and smokes and cans salmon and then comes to Arizona in the winter and sells at the Farmer's Markets. :)

Marissa @Life On Our Mountain said...

I didn't know about the elevation. I'm scared of using pressure canners/cookers. I wish I didn't have such a fear, but after being in the house when one exploded when I was a small child, I've had a fear of them ever since.

dr momi said...

Tex....yup your elevation is important, who'd-a-thunk huh :-)

Lois....me and my girls LOVE home canned venison and salmon. It makes for such quick meals when they get home from a long day of work. ....and for me when they hop on over to "mom's" for lunch
:-)

Kim....oh-oh, I bet you miss the salmon now! :-)

Alli....We'll have to can you a few pints!

Sandie....I really don't like fish that is not fresh. But fresh....now that's a whole different thing. I bet you'd love it.

Rain....if your elevation is hard to find on google, I have a booklet from the Universty of Wisconsin Extension Office that says you can call your county Land information office (listed under county government in your phone book). I am sure if you would call your County Extension office they would be able to tell you too.

.....some dry ice and I bet that salmon could be shipped to you :-)

Dicky Bird....I've heard that Northerns and Suckers can be canned this way too...I've never tried them. BTW....you are the 1 hr. west of me that would need to adjust the pressure for higher elevation. You would can the fish for 100 min. at 15#'s pressure for a safe product.

judy....I'm not at a high elevation...I always follow directions for "up to 1000 ft. above sea level" -- and that's at 10#'s pressure. 15 #'s pressure is for 1000 feet (or more) above sea level.

Candy C. ....wow, you have different Farmer's Market rules than here in Wisconsin. No canned meat here. Lucky You!

mdoe37 said...

Ketchup!! You brought a smile to my face. I had a now deceased elderly neighbor whom I used to visit. We would sit and verbally "cook" for hours! And I remember very well her saying that they used to add ketchup -- to keep the meat pink.

Here's to you Leona!!

Ronda said...

dr. momi, I just love your adventuresome spirit. You inspire me!
:D I think I'll have to get a new pressure canner just to try meats. Thanks!

dr momi said...

mdoe37....don't you just love those kinds of memories! I used to visit an elderly lady every week....her name was Leona too! We talked putting up food a lot too :-)

Ronda....hello!...I feel so out of touch these days! Me an adventuresome spirit? I'm thinking that could be good or bad.LOL! Hey....you must pressure can some meat! It's too easy and so convenient!

Erika Marsh said...

I love salmon! I didn't know that you could can it at home. :) Sounds very easy!

Laura @ Laura Williams Musings said...

I have never canned fish... any kind. You have inspired me to try it!

Thanks for linking this up at the Carnival of Home Preserving!

Have a great weekend!

dr momi said...

Erika....canning the fish is just as easy as any vegetable...but you must use the pressure canner.

Laura....glad to link up!

Ocean Breezes and Country Sneezes said...

Thanks for the tip on the elevation! I'm thinking about buying a pressure canner in the next few weeks. I've seen a few, do you have a recommendation?

Mary

dr momi said...

Mary....I think all the brands will do a good job -- just make sure you get one with a dial on it to watch the pressure. Mine is an All American which has both the dial on it and the jiggler. I love it. Don't get one with just the jiggler.

Watch your rummage sales....all the old dial pressure canners can get replacement parts, and you can end up with a like new canner for 1/3 the price!