Q:

What are some tips for canning salmon?

A:

Quick Answer

Canning salmon requires proper handling and preparation of the fish, as well as correct packing and processing at the USDA-recommended safe temperature. The University of Minnesota recommends cleaning and gutting salmon within two hours of the catch and keeping it on ice until ready to process for canning.

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Full Answer

Remove the skin or thoroughly scale the salmon to avoid choking hazards from the scales after cooking. Cut the fish into equally-sized pieces, and remove the bones. Alternatively, adding some vinegar to each canning jar dissolves the bones. Wide-mouth canning jars typically are easier to pack.

It is not necessary to add water. Safe cooking requires processing salmon in a pressure cooker at 240 F for the length of time recommended by the recipe.

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