Canned salmon

[ChilliSpoons]

What are you guys using for a pressure cooker ?

My two pressure cookers are inherited from the Mother Inlaw. Probably 40+ years old.

 

[ziggy]

Looking at canning some pinks this year. First time for me and I forgot or was not paying attention when my parents did it. Seems to me they cut the fish into steaks, but everything I see on the Internet suggests using fillets. Any advice from the pros appreciated.

 

[terrin]

Looking at canning some pinks this year. First time for me and I forgot or was not paying attention when my parents did it. Seems to me they cut the fish into steaks, but everything I see on the Internet suggests using fillets. Any advice from the pros appreciated.

Cut steaks about an inch less than canning jar then cut them up to fill a can.

 

[Rockin Johnny]

Looking at canning some pinks this year. First time for me and I forgot or was not paying attention when my parents did it. Seems to me they cut the fish into steaks, but everything I see on the Internet suggests using fillets. Any advice from the pros appreciated.

Everyone has their way, and fish size can change you system too. When we do sockeye (3-6#’s) I cut steaks up to dorasal or so then I fillet the tail and I use the tail fillets for filling gaps in steak cavities or wherever there a spot. It’s personal preference but the bones add a lot of nutritional value and once mixed in you don’t really notice them. We add a pinch of salt and a teaspoon of vinegar. I have learned that keeping it simple is the most versatile. We try to do 100 cans per year and they always get eaten up.

 

[casper5280]

The trick is to just make sure the jars are full. Leave some head space at top of jar, I leave about a jar ring size space. I add a springle of salt and that is all I add. I cut steak size pieces bones and all. If I do smoke salmon, I only smoke for 2-3 hours then can. Never had anyone not finish eating a can. Have to remember whatever you add to can the flavor will be eternified so too much salt/vinegar or smoke can be too much for some people's taste.

 

[Wondermur]

I leave the skin on and bones in. Salt and vinegar. Then when opened I dump it all out into a bowl and remove all the skin and the dark fat which has a taste and look I don’t like. Then I mash it up and present it to my wife. She is used to opening a can of tuna so I mimic that.

My mother told me I needed some backbone in each jar many years ago so I alway have some in there (…she was an old wife at that stage so?)

 

[trophywife]

i just got some jars back from a friend of candied sockeye salmon. no water added, looks really odd, preserved perfectly.