Life in Southeast Alaska

Canning Salmon

I started another load of salmon in the smoker yesterday.  Charity came over and helped keep an eye on it.  She had a couple errands to do, so the three oldest kids stayed and we baked.  They each made their own recipe.  They seemed to have alot of fun!

Today Charity came over and we worked on canning Sockeye Salmon.  We got it all brined and packed in the jars.  One sockeye makes about 2 pint jars.  One of the jars broke while loading the canner - was able to save the fish though and will make Salmon Patties for dinner tomorrow.  She went home since it was getting close to dinner time and all that was left was waiting...  I was sure I heard another of the jars break, but when I unloaded the canner, everything was okay.  I talked to my Aunt who cans fish all the time, and she said it could have been a flaw in the jar, or that I had the water in the canner too hot to start off with.  So I will try just warm water in the canner next time, not boiling when I load the jars.  Here are the jars packed and ready for the canner:

Here are my instructions:

How to Can Salmon

1. Select only strictly fresh fish, preferably killed, bled and cleaned at fishing grounds.
2. Filet the salmon, first one side, and then the other.  Leave rib bones to add calcium if they adhere to the flesh.  Skin the filets.
3. Cut the sides into can lengths.
4. Place pieces in brine to draw out the blood (1/4 cup salt to 1 gallon water) for 10 to 60 minutes according to the thickness of the fish.  If the meat is soft, soak it 1 to 2 hours in brine (2 cups salt to 1 gallon water).
5. While fish is in the brine, prepare your jars.  Pint jars are recommended.  Wash and dry jars in hot water and set aside.  Put enamel lined lids (Ball brand) in boiling water to activate seals.  Have ready your screw rings as well. 
6. Drain fish well before packing into jars.  Pack tightly into jars to within 1 inch from top.  Add no water or salt.
7. Wipe rims and place hot lid onto jar.  Screw ring onto jar and tighten just finger tight – until you feel a little resistance.
8. Pour about 1 to 2 inches of warm water into the bottom of the pressure canner.  Arrange jars in canner on rack so they don’t touch the bottom or sides of the canner, and so they don’t touch each other. 
9. Bring canner up to temperature and process pints for 100 minutes at 10 pounds pressure.
10. After pressure has gone down, remove jars from canner and cool on a towel on counter.  Any jars that do not seal should go immediately into the refrigerator.
11. Remove rings from jars to prevent rusting.  Store jars in a dark, dry place.

Here are the finished jars, ready to remove from canner.  My canner handles up to 14 pints - two layers.  It is an All American - very nice!

Congratulations!

10:53 PM, Monday, August 14, 2006 .. Posted by HSBFrontPorch

You are our featured blogger this week! I absolutely LOVE your blog. You share so many great tips and inspire me with your homesteading skills!

Be sure to email me with your home address so we can mail your gift to you. I think you'll enjoy the bread pan set. Looks like you do plenty of baking!

Blessings,
Nancy Carter
Senior Editor of HomesteadBlogger
SeniorEditor@HomesteadBlogger.com

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3:01 AM, Tuesday, August 15, 2006 .. Posted by kayinpa

Wow! Your Salmon looks beautiful! Congratulations on being featured blogger of the week!

Salmon

6:27 AM, Tuesday, August 15, 2006 .. Posted by erisarei

It must be nice to have fresh salmon available to you! We live in central IL, so as you can guess....no salmon from our creeks and rivers! :)

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6:57 AM, Tuesday, August 15, 2006 .. Posted by southernbelle

Congratulations on being Featured Homestead Blogger this week!!!!!! That must be really exciting! I love the pictures of your canned salmon. They look so pretty.

Great blog.

9:07 PM, Friday, August 18, 2006 .. Posted by MoWin

Hi Michelle,
I just found your blog, and really enjoyed it. You are doing a great job of putting up for winter. Congrats.
Blessings,
Winona

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12:20 PM, Sunday, August 20, 2006 .. Posted by KimMC

Congratulations on being featured blogger of the week! And thank you for the salmon canning recipe!

This is great!

2:37 PM, Sunday, August 27, 2006 .. Posted by Snowberryfarm

Thanks for sharing this. Is salmon cheaper there, since you live in Alaska? I have never even thought about canning it before! Thanks so much for explaining this. Is that a pressure cooker? I will read through it all soon. Thanks again!
Michelle

Price of Salmon

10:39 PM, Monday, August 28, 2006 .. Posted by mdonohue

I don't know if the salmon here is cheaper - it usually sells in the stores for $7.99 per pound. You can buy it a little cheaper directly off the fishing boats. We use the fish we catch - not sure exactly how much that works out per pound :o)
~ Michelle