Pressure Canning Salmon

Here are the general steps to follow when pressure canning salmon:

1. Choose high-quality salmon: Start with fresh, high-quality salmon. Remove the scales, head, and tail, and cut the fish into pieces that will fit into your jars.
2. Prepare the jars and lids: Wash the jars and lids in hot, soapy water and rinse them well. Keep them hot until you are ready to use them.
3. Add liquid to the jars: Add a specified amount of hot liquid to the jars, such as water or broth, leaving the recommended headspace for the particular recipe you are using.
4. Pack the salmon into the jars: Pack the salmon tightly into the jars, leaving the recommended headspace.
5. Add salt and/or spices (optional): Add salt and/or spices, such as dill or lemon pepper, to the jars, if desired.
6. Remove air bubbles: Use a plastic spatula or knife to remove any air bubbles from the jars.
7. Wipe the rims: Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
8. Add the lids and rings: Add the lids and rings to the jars, tightening the rings firmly but not too tightly.
9. Process in the pressure canner: Place the jars in the pressure canner, following the manufacturer’s instructions for loading and processing. Adjust the processing time and pressure based on your altitude and the specific recipe you are using.
10. Cool and store the jars: Once the processing is complete, turn off the heat and allow the canner to depressurize completely. Remove the jars and allow them to cool to room temperature. Check that the lids have sealed properly before storing.

It is important to note that the specific steps and processing times may vary depending on the recipe you are using. Always use a tested and approved recipe for pressure canning salmon and follow the instructions carefully to ensure the safety and quality of your canned salmon.