Canning Recipes Salmon
Step-by-step directions on how to can smoked fish. This recipe uses smoked kokanee, but you could also use smoked salmon or smoked trout.
Canning smoked fish makes the fish shelf stable and portable. We prefer canning our smoked fish over freezing it because we find the frozen fish often dries out after a few months.
Canning fish requires a 16 - 22 quart pressure canner. This is not the same as an instant pressure cooker. You need one that is designed for home canning.
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Canning and preserving your own food is not only rewarding, but you have a supply of the most amazing food. You know what's in it and you know exactly how it's been handled and processed.
There are two main ways to home can foods; either in a hot water bath or a pressure canner. Both create essentially the same process. They force the air out of the jar and kill bacteria and molds leaving an environment that is safe for food to remain at room temperature.
Foods that can be processed in a water bath canner are foods that are high acid foods - jams, jellies, tomatoes, and most fruits.
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All other foods need to be processed in a pressure canner. The jars are placed in the canner along with water in the canner. The canner is sealed with a heavy lid that is outfitted with a pressure gage. The jars are processed at a higher pressure which creates a higher temperature.
Using a pressure canner isn't difficult, but there are several steps you need to take to make certain you are following safe practices.
Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.
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No liquid is added to the jars. The liquid you see in the final processed jars is the oil that is extracted from the fish during processing.
After the fish has been smoked and cooled, remove skin and bones. I've used smoked kokanee so the pieces are small. If you are using a larger fish, you may need to break apart the fish to fit into the jars.
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
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A shelf life means the product is still edible and the quality has been maintained. After one year, it is still edible, but some of the quality may be reduced. We notice sometimes the color isn't as vibrant after one year, but the taste is still good.
Remember to always inspect your home canned goods prior to consuming them. If it is bubbly, foaming, or has an odor, discard the jar and the contents. Do not taste!
It is best to store home canned goods without the screw band rings. Store jars in a clean, cool, dark, dry place. The ideal temperature is between 50 - 70 °F.
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We use our canned smoked fish just like we would when the fish comes off the smoker. To use, open jar and drain off the oil. Use on a meat and cheese board, serve on crackers with cream cheese or add to a smoked salmon dip.
We often like to mix with mayonnaise and finely chopped onions, pickle relish, and sweet bell peppers and make tuna salad sandwiches. If you'd like to try another canning recipe check out how to can raw fish.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @
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Use pint or ½ pint jars. The amount will depend on how much fish you have and how many jars your pressure canner will hold.
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.This canned salmon recipe is a very simple, and easy way to preserve salmon. Made with only 2 ingredients, salmon fillet, and salt, canning is a very efficient way to make the fish and its benefits last.
Fish prepared this way can be used to make delicious sandwiches, fish cakes, taken as a power protein snack while hiking or camping, or added to pasta and salad. Or, you could just eat it right out of the can with a fork—I won’t judge!
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If you have a fisherman in your family and get lots of fish at once or maybe found some fish on sale that you want to take advantage of for future use, this is a great way to prepare it.
Making your own canned salmon means that you are not taking up limited freezer space, since canned salmon can be stored at room temperature.
Spending a little extra effort right now is absolutely worth it. You’ll be able to eat delicious, tender salmon anytime you crave it, without having to do any work at all. The fish is ready to eat when you are. Add it to salads, sandwiches, pasta, or eat it straight out of the jar, the choice is yours.
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Get to decide the quality of fish that goes inside the can. If wild-caught, sustainably caught, or organic is what you want, that is exactly what you can put in the jar for canning. Zero preservatives, zero chemicals added.
To preserve fish or other low acid foods, they need to be prepared in a specific way to make them safe to eat. A canning pressure cooker is the only appliance that makes homemade canned salmon safe for consumption.
The low acid, low oxygen environment of the can (jar) can easily become the perfect environment for the Clostridium botulinum bacteria (which can be found anywhere around us) to replicate and produce toxins that can be fatal to humans.
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To kill the bacteria and its toxins the foods need to be cooked to a specific high temperature and be kept at that temperature for a certain amount of time. The canning pressure cooker makes both of those possible, allowing us to safely can foods at home.
A canning pressure cooker uses a special locking mechanism that helps to build high pressure inside the pot. This, in turn, increases the cooking temperature to high enough temperatures which kill all unwanted bacteria.
For more information about canning low acid foods (meats, fish, etc.) check out this great canning information resource by the USDA and these general canning tips by the FDA.
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Yes! This is a safe canning method for any fish that doesn’t have bones. Fair warning – any fish that is low in fat will come out drier using this method, so I stay with salmon or trout for canning.
Another great thing about this canning method is that you can also use it to can smoked salmon. Smoking small pieces of salmon and then stuffing them in jars before processing works the same way as using fresh salmon fillets.
A 2 ingredient recipe for canning salmon will allow you to preserve salmon for a long time after the fishing season is over. If you have a pressure canner, you'll love the simplicity of preparing canned salmon.
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Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...I have been canning—or jarring—salmon for the last four years. I’ve learned all of what I know from reading books and lots of practice. So much practice that I’ve won two blue ribbons at the Salt Spring Farmers’ Institute Fall Fair for my smoked canned salmon!
WARNING: Improperly canned fish can result in deadly bacteria remaining in the jar, resulting in botulism when eaten. You must use a pressure canner and not just a boiling water bath to safely can your salmon. For more information on safe canning practices, visit http://bit.ly/safecanning.
While freezing vacuum-sealed fish can extend its “best by” date for up to a year, properly canned salmon stored at room temperature can last three years or longer. I also appreciate the convenience of a half pint jar of salmon—anyone in my family can open a jar and eat delicious salmon without any fuss. It’s also much more convenient to give canned fish to friends and family—you can take your salmon anywhere! Also, you have a mostly reusable container: The glass jar and screw bands can be washed and put to use with your next batch of salmon.
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And of course, you’ll need some fresh or freshly thawed salmon or smoked salmon to put into your jars. I exclusively jar smoked salmon, as the brine and smoking process also aid the preservation process and automatically “prep” your fish without any further additives.
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