How to Can Salmon Without A Pressure Canner?

Salmon is one of the tastiest types of fish, so it is included in a lot of recipes. So, you may want to have salmon at home every time. One way to do that is to can a large number of salmon and store them in jars.

So, you can always take a jar of salmon whenever you need some. Unfortunately, not everyone has a pressure canner at home.

The good news is you can actually can your salmon even without a pressure canner at home. The steps have been described below. Although we used the salmon in the explanation, you can follow the same steps to can any other type of fish.

How to Can Salmon Without A Pressure Canner?

Step 1 – You’ll need to soak your salmon in brine, so you should prepare the brine solution. Add a cup of brown sugar, a cup of white sugar, and a cup of salt into 8 cups of water. Stir the solution until it mixes evenly.

Step 2 – Scale the fish and remove their organs.

Step 3 – Remove their heads, tails, and fins.

Step 4 – Cut the fish into slices.

Step 5 – Wash the slices of fish before soaking them in the brine solution.

Step 6 – Leave the fish in the solution and refrigerate it for at least an hour. It is better to refrigerate the salmon for several hours. In fact, we prefer you to leave the slices of salmon in the refrigerator overnight. The brine will preserve it.

Step 7 – Get the pieces of salmon smoked.

Step 8 – Remove the skins of the smoked slices of fish and pack them into your jars.

Step 9 – Seal the jars and place them inside a water bath.

Step 10 – Fill the water bath with some water but don’t let it cover the jars.

Step 11 – Cover the water bath and turn on the stove to high heat.

Step 12 – Wait until the water in the water bath starts to boil.

Step 13 – Lower the heat and start timing it. Leave the jars on the water bath on the stove for another 100 minutes.

Step 14 – When the time elapses, turn off the stove and wait for another 15 minutes for the water bath to cool gradually.

Step 15 – After 15 minutes, you can remove the jars and place them somewhere to cool. This usually takes up to 12 hours.

Step 16 – Check out their seals. If you find any jar with a broken seal, separate it for immediate consumption.

Step 17 – Label the rest and store them in your pantry.

And that’s about all.

Final Word

It is important that you cure the fish with a brine solution to preserve its taste. And it is also important that you smoke the fish properly before canning it. That way, your salmon can last for more than a year.

Finally, this process applies to salmon and other kinds of fish. We’ll love to remind you that the best way to can any food is with the use of a pressure canner. This method is only a less effective alternative.