When salmon run, many lucky anglers find themselves with an overabundance of fish. Freezing and smoking aren't the only ways to put that bounty up for future use, nor often the best. Canning salmon in glass jars using a pressure cooker preserves the fish's fresh flavor and moist texture. It's also easy, if you have the correct equipment, including a pressure canner in good working order, good quality canning jars and new, self-sealing lids. (If your canner has a pressure gauge, be sure to have it checked for accuracy at your local extension office.)
- 1 salmon
- 1 tsp. olive oil per jar
- Jalapenos, sliced
- Onions, sliced
- 1 cup brown sugar
- 1 cup sugar
- 1 cup non-iodized salt
- 2 quarts water
1. Fillet the salmon, leaving the skin on. Cut the salmon fillets into 8-10 oz. portions, or small enough to fit into half-pint jars.
2. Mix dry brine ingredients together and add cold water, stirring to dissolve.
3. Marinate salmon in brine no more than one hour. Remove fillets from brine and rinse.
4. While salmon is brining, prep half-pint canning jars and two-piece lids according to manufacturer's recommendations.
5. Fill pressure canner with appropriate level of water.
6. Add 1 tsp. olive oil to each jar.
7. Place a few slices each of jalapeno and onion in each jar.
8. Add salmon to within 1/2 inch of top of jar.
9. Wipe edges of jar with a damp paper towel and seal two-piece lids finger tight.
10. Process according to your pressure cooker's directions.
(Typically 100 minutes under 10-11 pounds of pressure.)
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