- Published on April 15 2011
- Written by David Blackburn (All Rights Reserved)
Salmon is safe to can at home and may be canned in water or oil, including olive oil. If you have never canned fish before, we recommend watching our free Video 6.
|Half-Pint Jars||Pint Jars||Quart Jars|
|Salmon - Approximate weight per jar||10 ounces||20 ounces (1 lb. 4 ounces)||40 ounces (2-1/2 lbs.)|
|Salt (optional)||1/2 tsp.||1 tsp.||2 tsp.|
- Salmon should be cleaned, eviscerated, rinsed and put on ice or refrigerated no longer than 2 hours after catching.
- If salmon is frozen, thaw.
- Rinse salmon in cold water.You may add 2 tablespoons of vinegar to the water to remove any slime.
- Remove head, tails, fins and scales. Removal of bones and skin is optional. The bones will soften during processing.
- Wash salmon again, ensuring all blood is removed.
- Refrigerate salmon until ready to pack in jars. If using herbs (fresh only,) wrap the herbs with the salmon in plastic and refrigerate overnight. REMOVE the herbs before canning as the flavor will become too intense during the canning process.
- If canning in half-pint or pint jars, go to Canning & Processing Time for Fish in Half-Pint or Pint Jars.
- If canning in quart jars, go to Canning & Processing Time for Fish in Quart Jars.
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
The last in our series of videos will teach you how to cold pack certain meats and fish.