How to Can Smoked Salmon at Home – A Step-by-Step Guide

Canning smoked salmon at home is a great way to preserve fresh salmon and enjoy its delicious smoky flavor all year long. With the right techniques, equipment, and recipes, you can make shelf-stable smoked salmon that tastes like it just came off the smoker.

An Overview of Canning Smoked Salmon

Canning smoked salmon involves partially cooking fresh salmon fillets with smoke sealing the smoked fish in sterilized jars, and pressure canning them. This process kills any bacteria and makes the canned smoked salmon shelf-stable for 1-2 years unopened.

The keys to safe and successful canning of smoked salmon are

• Using a tested canning recipe and proper canning methods. Botulism is a serious risk with improperly canned low-acid foods like smoked fish.

• Smoking the salmon just until lightly smoked but still raw in the center. Overly smoked fish will be dry and tough after canning.

• Pressure canning at the correct time and pressure. Smoked fish must be canned in a pressure canner for safety.

• Proper sanitation to prevent contamination. Sterilize all equipment and jars, wash hands and surfaces.

• Leaving proper headspace in jars for expansion during canning.

• Cooling jars safely before storing. Don’t tighten lids until completely cooled.

Simply follow the steps given below to make tasty canned smoked salmon that you can enjoy all year!

Step 1 – Prepare the Smoker

You’ll need to smoke the salmon for 1-2 hours until it’s lightly smoked but still raw in the center. This allows the salmon to absorb delicious smoky flavor while remaining moist through the canning process.

Use your preferred type of smoker and wood chips, such as alder or apple. Soak the wood chips for 30 minutes prior to smoking. Prepare the smoker according to manufacturer’s guidelines and preheat to 140°F.

Step 2 – Prepare the Salmon

Purchase high-quality, fresh salmon fillets. Remove any bones or skin. Cut the salmon into jar-length fillets about 1 inch shorter than your jars.

Make a basic brine by mixing 1 cup kosher salt with 7 cups cool water. Submerge the salmon pieces in the brine for 5-10 minutes. This helps prevent bacteria growth.

Rinse the salmon under cool water and pat dry with paper towels. Allow the fish to air dry for 15 minutes until the surface is tacky.

Step 3 – Smoke the Salmon

Place the salmon on oiled grates in your smoker, making sure the pieces aren’t touching. Smoke the fish for 1-2 hours at 140°F until lightly smoked but still raw inside.

Check for doneness by measuring weight loss – aim for around 10% loss. Or check thickness – 1/2 inch pieces should smoke for 1 hour, thicker pieces up to 1 1/2 hours.

Step 4 – Sterilize Jars and Lids

While smoking, prepare your mason jars and lids. Wash them thoroughly in hot, soapy water and rinse well. Place jars upside down on a baking sheet and sterilize at 250°F for 10 minutes.

Bring a pot of water to a boil. Remove from heat, add lids, and simmer for 5 minutes. Keep jars and lids hot until ready to fill.

Step 5 – Pack the Jars

Remove smoked salmon from the smoker and pat dry. Fill the hot jars with pieces of salmon vertically, leaving 1 inch of headspace at the top.

You can add aromatics for flavor – a few herb sprigs, garlic cloves, peppercorns, citrus zest, etc. Wipe jar rims clean and affix lids.

Step 6 – Pressure Can the Jars

Place filled jars in pressure canner on a rack with 2-3 inches of hot water. Follow your canner instructions to securely close and vent steam for 10 minutes before pressurizing.

Process pint jars at 10-15 PSI adjusted for your altitude for 1 hour 50 minutes. Allow canner to depressurize naturally.

Step 7 – Cool and Store Jars

Carefully remove hot jars from canner and set aside on a towel, leaving 2 inches between jars, for 12-24 hours. Do not retighten lids.

Once completely cooled, test seals by pressing middles of lids. They should not flex up and down. Label sealed jars and store in a cool, dark place for up to 2 years.

Tips for Delicious Canned Smoked Salmon

• Use high-quality salmon, ideally wild-caught. Fattier salmon like sockeye and coho will be moister after canning.

• Play around with flavorings – dill, garlic, peppercorns, onions, lemon, etc. Add to brine or jars.

• Ensure even smoke coverage by rotating racks and flipping salmon halfway through.

• Let smoked salmon rest for 10 minutes after smoking before jarring for moisture to redistribute.

• Refrigerate after opening and use within 1 week. The fish is no longer shelf-stable once exposed to air.

• Avoid oversmoking, as this makes the texture dry and flavored too intensely.

• Check for doneness based on weight loss, not visual color, which can be misleading.

• Make sure to vent pressure canner for full 10 minutes to remove air before pressurizing.

Frequently Asked Questions

Is it safe to can smoked salmon at home?

Yes, as long as you properly pressure can smoked salmon using tested recipes and methods. This eliminates any risk of botulism or other foodborne illnesses.

Can I substitute a water bath canner instead of pressure canning?

No, you must use a pressure canner when canning smoked salmon. The high heat of a pressure canner is required to make the low-acid smoked fish shelf-stable.

How long will properly canned smoked salmon last?

If jars remain properly sealed, home canned smoked salmon will stay safe to eat for 1-2 years. Always inspect seals before opening.

What’s the white stuff on my canned salmon?

White curd or sediment is totally normal, it’s coagulated proteins from the salmon. It’s still perfectly safe to eat. Simply rinse off before using the salmon.

Can I reprocess jars that didn’t properly seal?

Yes, you can reprocess unsealed jars within 24 hours. Just replace lids, re-sterilize jars, and process again for full time in pressure canner.

Canning your own smoked salmon enables you to control the ingredients and quality while saving money. Follow these guidelines for safety and you’ll be rewarded with delicious smoked salmon all year long. Explore other smoked fish recipes and methods to expand your home canning repertoire.