A 2 ingredient recipe for canning salmon will allow you to preserve salmon for a long time after the fishing season is over. If you have a pressure canner, you'll love the simplicity of preparing canned salmon.
Add 8 oz of salmon to an 8 oz canning jar (Note 1) skin side towards the jar if using skin-on salmon, leaving about 1 inch of headspace in the jar. You can pack the space as much as it will fit.
Season: Sprinkle with 1/4 tsp salt, add 2 peppercorns (Note 2). Wipe the rims of the jars with a clean, wet towel and close with canning lids finger tight.
Load the pressure canner: Line a pressure cooker (I have this pressure canner) with a tea towel or a special rack to keep the jars off direct contact with the bottom of the pot. Add 2 inches of water. Next, add the jars to the pressure canner. The water shoud come within 1 inch of the top of jars. If you would like to add more than one layer of jars, separate them with a metal canning rack and add more layers.
Process for 110 minutes at 10 PSI (pound per square inch) according to your pressure cooker's instructions.
For this 23 qt pressure canner, you'll need to cover it with a lid, twist the lid to seal, and remove the weight off the steam valve. Turn the heat to high and as soon as the steam is coming out in a steady stream time it for 10 minutes (this removes all excess air).
After 10 minutes carefully add the weight back onto the steam valve. Allow it to build pressure up to 10 PSI as seen on the pressure gauge. Once at 10 PSI turn the heat down to low and start the timer for 110 minutes. Keep adjusting the heat up or down until the pressure stays consistently at 10 PSI or just slightly higher. It is important to keep the pressure at 10 PSI or higher to kill any unwanted bacteria. If at any point the pressure drops below 10 PSI start the timer over.
TIP: Do not walk away from the pressure cooker during cooking since the heat will need to be adjusted regularly to keep the pressure as close to 10 or slightly above as possible. Cooking the contents at too great of pressure can either burn the contents inside or break the jars.
Remove jars: Next, turn off the heat and allow the pressure to come down naturally. Once the pressure indicator has dropped to 0 open the lid, remove the jars with a jar lifter to a towel-lined surface, and let them cool to room temp (~3-4 hours).
Safety tip: The jars will be extremely hot, so handle with lots of care. Do not set them directly onto any cold surface (like a marble countertop) to prevent the jars from breaking.
Check for the seal: Once cool, press in the middle of each lid and make sure it doesn't pop up - this indicates that the jars have been properly sealed. It is now safe to remove the lid ring, rinse and dry the jars and place the ring back if you wish. Move to storage. The jars are safe to be stored at room temperature.
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