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. I’ve done it so many times that my smoked canned salmon won two blue ribbons at the Salt Spring Farmers’ Institute Fall Fair!
Fish that has been vacuum-sealed and frozen can have its “best by” date pushed back up to a year. Salmon that has been properly canned and kept at room temperature can last three years or more. A half-pint jar of salmon is also very handy; anyone in my family can open it and eat the tasty salmon without any trouble. You can also take your salmon with you anywhere, which is a big plus when you give canned fish to family and friends. The glass jar and screw bands can be washed and used again for your next batch of salmon.
Canning fresh salmon at home is a great way to preserve quality fish and avoid waste. With an abundant summer catch or a good sale at the market canning allows you to store salmon for enjoyment year-round. While water bath canning is only safe for high-acid foods pressure canning enables safe preservation of low-acid foods like fish that would harbor botulism bacteria otherwise. But a common question is, how long should salmon be pressure canned to ensure safety?
Why Pressure Canning is Necessary for Salmon
Salmon is a low-acid food, with a pH higher than 4. 6. Salmon can get Clostridium botulinum bacteria when oxygen is present in this neutral pH range. Botulism is a potentially fatal illness caused by toxins these bacteria release.
The combination of high pressure and heat achieved through pressure canning destroys C. botulinumspores and prevents toxin production. So for canned salmon pressure canning is absolutely vital to prevent botulism poisoning.
Water bath canning cannot reach temperatures above the boiling point of 212°F. Conversely, a pressure canner safely hits 240-250°F through pressurized steam. This high heat eliminates C. botulinum spores and makes the salmon shelf-stable.
Processing Times for Safe Canning
To effectively destroy C. botulinum spores in salmon, adhere to the following pressure canning times:
- Pint jars – 110 minutes
- Quart jars – 160 minutes
- Half-pint jars – 110 minutes
These salmon canning times are based on research from the USDA. Processing for the full recommended duration ensures the contents reach the necessary internal temperature to make the jars shelf-stable and safe.
Step-by-Step Guide to Canning Salmon
Follow these steps for safely pressure canned salmon:
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Clean and sterilize pint or quart jars and lids. Do not use damaged equipment.
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Cut salmon into chunks or strips, removing skin, fat, fins, etc.
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Fill jars with salmon pieces, leaving 1-inch headspace. Wipe rims clean.
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Secure lids and rings finger-tight only. Over-tightening can cause lids to buckle.
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Place rack and jars in pressure canner, following manufacturer instructions.
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Add 2-3 inches of hot water to cover jars. Do not pour directly on jars.
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Lock lid and bring to high pressure according to canner directions.
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Adjust heat to maintain steady pressure; process pint or quart jars for 110 or 160 minutes respectively.
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Turn off heat and allow pressure to drop naturally. Wait 10 minutes then unlock and remove lid.
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Carefully remove jars from canner and allow to cool undisturbed 24 hours.
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Check seals, then store properly cleaned, labeled jars in a cool, dark place up to 1 year.
Helpful Tips for Success
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Use fresh, sushi-grade salmon if possible. It has better flavor and texture when canned.
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Cut in smaller, uniform pieces to help fill jars efficiently. Chunks around 1 inch work well.
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Pack salmon tightly but avoid crushing. Some headspace allows heat penetration.
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Wipe jar rims well before closing lids. Debris can prevent an airtight seal.
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Let pressure drop naturally per USDA guidance. A sudden drop can draw liquid out of jars.
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If any jars fail to seal, refrigerate and consume within 3-5 days or reprocess with new lids.
Delicious Ways to Use Canned Salmon
With an ample supply of canned salmon in your pantry, you can create delicious meals and snacks all year:
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Breakfast – Mix with eggs for an easy salmon scramble.
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Lunch – Flake into salads, sandwiches, lettuce wraps.
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Dinner – Make salmon cakes, salmon alfredo, chowders and more.
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Appetizers – Top crackers with salmon spread. Use in dips.
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Snacks – Pile onto avocado toast or roasted veg.
Canning salmon enables you to preserve the bounty of summer for nutritious, budget-friendly meals when salmon is out of season. Follow proper pressure canning techniques and durations, and you’ll have delicious, tender canned salmon to enjoy for months to come!
You’ll need the following equipment:
- Pressure canner: A wide variety of pressure canners are available. How many jars you can cook at once will depend on the size of the oven. I have an All American 21½-Quart Pressure Cooker/Canner, which lets me can a lot of half-pint jars or bigger soup jars. Canned goods that are bigger can cost $400 or more, while smaller ones cost $100 to $200.
- Jars for canning with lids and bands: There are a few different kinds of jars that can be used for canning. It costs about $12 to $15 for a dozen half-pint jars with lids and rings. You can use the glass jars and screw bands more than once, but each time you can something, you’ll need a new lid.
- Source of heat: For about two hours, you’ll need to give your pressure canner heat. I don’t use my glass-top electric stove because the canner I use is bigger and can be heavy when it’s full. Instead, I use a portable stand outside for the propane tank and burner.
To put in the jars, you’ll need fresh salmon, salmon that has just been thawed, or smoked salmon. Only smoked salmon in a jar for me, because the brine and smoking process help the fish stay fresh and “prep” it without any other ingredients. If you don’t want to smoke and brine your fish before canning, you’ll need to soak your salmon in a salt brine with 1 cup of salt to 1 gallon of water for at least an hour.
Home Canning Salmon With Linda’s Pantry
FAQ
How long can salmon be canned?
How long do you pressure cook when canning?
Can you put too much water in a pressure cooker when canning?
How do you cook salmon in a pressure cooker?
Place the jars, spaced evenly, into the pressure cooker. Close and lock the lid. Turn on the heat to a high setting. If you have a pressure cooker with a dial gauge, process the salmon at 11 psi. If you have a weighted gauge canner, process at 10 psi. Process the salmon for 160 minutes after the steam begins to escape the canner.
Is smoked salmon good for you?
Salmon is a source of high-quality protein, magnesium, and selenium. In addition, it provides healthy fatty acids for the body. It contains large amounts of omega 3, which prevents cardiovascular diseases, has anti-inflammatory properties, and prevents certain types of Cancer.
How do you pressure can salmon?
Pressure canning salmon or fish is a great way to preserve meat to save room in the freezer. Fill the pint jars with salmon pieces. Pack it fairly tight. Be sure to leave 1″ headspace. Wipe jar rims. Place lids and rings. Put the jars into pressure canner. Follow the instructions for your canner model.
Can salmon be canned in a pressure cooker?
As with all meats, canning salmon requires a pressure cooker. The job can be done in several steps. Prepare and inspect the salmon. Canning fresh salmon is best, but previously frozen fish can also be canned. The fish should have no head or internal organs.