Pressure Canning Salmon: A Beginner’s Guide to Preserving Your Catch

There’s nothing quite like the satisfaction of putting up your own salmon, whether it’s a fresh catch from the river or a bountiful haul from the grocery store. Pressure canning salmon might seem intimidating at first, but with the right tools, some basic know-how, and a little confidence, you’ll be filling your pantry with jars of delicious, shelf-stable fish in no time. It may just be my favorite thing to do!

Let’s dive into the essentials for beginners and walk through the process step-by-step.

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Why Pressure Canning?

Canning salmon requires a pressure canner, not a water bath canner. This is because salmon is a low-acid food, which means it can harbor harmful bacteria like Clostridium botulinum if not canned properly. A pressure canner reaches the high temperatures needed to destroy these bacteria, ensuring your salmon is safe to eat and shelf-stable for up to a year or more.

Essential Tools and Ingredients

Before you get started, make sure you have everything you need:

Tools:

• Pressure Canner: A heavy-duty pressure canner is non-negotiable for safely preserving salmon. Look for brands like Presto or All-American. Another option that is very safe is this electric pressure canner, the only down side is that it can only process 5 mason jars at a time.

• Canning Jars: Half-pint or pint-sized mason jars work best for salmon. Wide-mouth jars make packing fish easier.

• Lids and Rings: Use new lids for every batch to ensure a proper seal. Rings can be reused if they’re in good condition.

• Jar Lifter: Essential for handling hot jars safely. (Handy little kit here.)

• Debubbler or Plastic Spatula: For removing air bubbles after packing jars.

• Clean Towels: To wipe jar rims and handle jars as they cool.

Ingredients:

• Fresh salmon (cleaned, gutted, and filleted)

• Canning salt (optional, for flavor)

Step-by-Step Guide to Pressure Canning Salmon

1. Prepare Your Workspace

Clean and sanitize your kitchen surfaces to create a safe workspace. Wash your jars, lids, and rings in hot, soapy water and rinse thoroughly. Keep jars warm in simmering water until ready to use.

2. Prep the Salmon

• Some people remove the skin but not necessary, then cut the salmon into chunks that fit your jars. Aim for uniform pieces so they cook evenly. (The picture below is what mine usually looks like.)

• Rinse the fish under cold water and pat dry with a paper towel.

3. Pack the Jars

• Place salmon chunks into the jars, leaving a 1-inch headspace at the top.

• Sprinkle a pinch of canning salt on top of the fish, if desired.

• Use a debubbler or plastic spatula to remove air bubbles by gently pressing the fish down.

4. Seal the Jars

• Wipe the rims of the jars with a clean, damp towel to remove any fish residue or oil.

• Place lids on top and screw the rings on until they’re fingertip-tight (not overly tightened).

5. Load the Canner

• Add 2–3 inches of water to the bottom of your pressure canner. Follow the manufacturer’s instructions for your specific model.

• Place jars on the rack inside the canner, ensuring they don’t touch each other or the sides.

6. Process the Jars

• Secure the canner lid and heat it on high. Once steam starts venting steadily from the vent pipe, let it vent for 10 minutes to remove air.

• Add the weight or close the pressure regulator according to your altitude (usually 10–15 pounds of pressure).

• Once the canner reaches pressure, start your timer:

• Half-pint jars: 100 minutes

• Pint jars: 110 minutes

For more details, please read this from the University of Alaska Cooperative Extension Service. It is a great resource, and if you have time to browse, they have much more on their website.

7. Cool the Canner

• Turn off the heat and let the pressure canner cool naturally. Do not remove the weight or open the lid until the pressure gauge reads zero.

• Carefully remove the lid, tilting it away from you to avoid steam burns.

8. Remove and Cool the Jars

• Use a jar lifter to transfer jars to a towel-lined countertop.

• Leave jars undisturbed for 12–24 hours to cool. You’ll hear the “ping” of lids sealing as they cool—music to any canner’s ears!

9. Check the Seals

• After the jars are cool, press the center of each lid. It should not flex or pop. If a lid didn’t seal, refrigerate the jar and use it within a week.

10. Label and Store

• Label your jars with the date of canning. Store them in a cool, dark place for up to 1–2 years.

Tips for Success

• Use Fresh Fish: The fresher your salmon, the better your final product.

• Skip the Additives: Avoid adding oil, butter, or other ingredients, as these can interfere with the canning process.

• Practice Patience: Pressure canning takes time, but the result is worth it—a pantry stocked with ready-to-eat, high-quality salmon.

Pressure canning salmon may seem like a big project at first, but it’s an incredibly rewarding skill to learn. Not only will you save money and reduce waste, but you’ll also have the satisfaction of knowing exactly what’s in your food. Whether you’re adding canned salmon to chowders, salads, or sandwiches, it’s a taste of Alaska you can enjoy year-round.

Happy canning!