You can easily can salmon at home, and enjoy fresher, less expensive salmon. Clean the salmon and wash it. Pick the size of jars you'd like to can, and wash them. Pack the salmon in the jars, add 1/2 teaspoon salt in a 250ml jar, and 1 teaspoon if you're using the 500ml jars. Wipe the rim when done, and put the snap ring and screw band on the jar. Put these filled jars in the canner, and follow
. the canner instructions. Process the banner, and when you've removed the jars, let them cool about 24 hours. After that, check the seal on each jar, to make sure they're sealed right. Keep the canned salmon in a cool, dark, place, like a basement or root cellar. More information can be found at http://cooking101.org/how-to-can-salmon/.
