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Preserving Guide

Pressure Canning Salmon for Easy Pantry Meals

Published 2 months ago • 1 min read • Pressure Canning

Canning salmon at home is easier than a lot of people think. It gives you a convenient pantry meal that tastes good and keeps well. In this recipe, you only need salmon and optional salt, and you do not add water or broth.

Here are the big things to remember:

  • Start with fresh, cleaned fish, and keep it cold until you are ready to can it, no more than two days.
  • Remove the head, tail, scales, fins, and skin, then wash away any blood.
  • Cut the salmon into pieces that fit easily into pint or half-pint jars.
  • Pack the jars with salmon, leave 1 inch of headspace, wipe the rims, and process in a pressure canner.
  • Do not add liquid. The salmon releases enough natural juices and oil during canning.

You can can salmon with or without skin, and bones are optional. If you leave the bones in, they soften during processing. That makes them easy to eat, and they add calcium to the jar. Process pints or half-pints for 100 minutes, using 11 pounds of pressure for a dial gauge canner or 10 pounds for a weighted gauge canner, then adjust for altitude.

If you want the altitude chart close by, keep this handy too: Altitude Adjustments for Home Canning​

A shelf full of canned salmon makes meal planning easier. Think salmon salad sandwiches, chowders, pasta, omelets, or just a simple bowl straight from the jar.

Happy Canning!

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