My pressure canner intimidates me. You know, because it can explode, which is scary. Plus, I couldn't find answers to a lot of questions I had online. I thought google knew everything? I tried it out anyway and while I'm less intimidated, it still makes me a little anxious to use it. I used to feel that way about water bath canning too so I'm sure that feeling will dissipate with more use.
The very first thing I canned in my fancy schmancy pressure canner was fresh caught wild King Salmon. None of that farmed fish here on the coast! I got the fish right down at the docks. Since I'm vegetarian and Jake will be the only one enjoying the salmon, I canned it in half pint jars so none will be wasted when he opens a jar since half pints are basically one serving. I learned a lot by reading about canning salmon. You have to descale it but you can leave the skin on, apparently it has a lot of nutrients in it. Also, you can leave in any bones as they'll become soft during the canning process (but not in Halibut, you have to take those bones out). I can't wait until Tuna season, I'm going to can a ton of it, especially if I can get a good deal on it.
The ONLY safe way to can meat/poultry/fish is in a pressure canner. Do NOT water bath can meats.
If you're interested in canning salmon, here are the resources I used:
Always follow USDA guidelines for canning. Section 5 is on meats, poultry, and seafood.
Here is a very boring but informative video that goes through the entire process.
what!?!? i didn't know you could can salmon! i mean i guess you can pretty much can anything but that is crazy! what does it taste like, i am sooooo curious? i don't think i will try my hand at this type of canning but i would be totally down to eat it! i think i want to do a simple raspberry blackberry jam!
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cb
We can salmon at my grandmas it is awesome. I make salmon patties out of it most of the time. Great stuff :)
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