Canning Oregon Salmon

Canning Oregon Wild Salmon

Supplies- Mason jars w/ lids and rings, pressure cooker.

1. 1. Thoroughly wash and rinse mason jars, rings, and lids and set them out to dry.
   2. Remove as much skin as possible from each fillet, then pack fish into jars. Bones are okay!
   3. Fish can be lightly stuffed into jars but make sure there is at least 1 inch of empty space between top lip of jar and the highest point of fish in jar.
   4. Run a paper towel along the top rim of the jar to thoroughly clean off any debris.
   5. Place seal lid and ring onto each jar and lightly tighten each ring. Rings should just barely “catch" before you stop tightening. This will allow heat to escape jars during pressure cooking.
   6. Place jars into pressure cooker and stack if your pressure cooker is large enough. Make sure a rack is in place (included with pressure cooker) so jars aren’t sitting directly on the bottom of the cooker.
   7. Fit as many jars as possible in the pressure cooker.
   8. Follow instruction manual for pressure cooker for amount of water and vinegar to add.
   9. Place lid on pressure cooker and latch close, heat escape vent should be open and/or uncovered.
   10. Put pressure cooker on a stove and heat on highest setting.
   11. Once water boils, steam will emit from the heat vent. Once steam is emitted in a strong, steady stream (review time in canner manual) place cover/weight on heat vent. Once pressure builds up, the weight will rattle around.
   12. Pressure will slowly build on the pressure gauge. Once 11 psi is reached, turn down heat setting and try not to allow pressure to exceed 11 PSI.
   13. Start a timer for 100 minutes and constantly adjust stove heat up and down to keep pressure at 11PSI.
   14. After 100 minutes, turn off stove heat and move pressure cooker to a non-heated stove surface. Pressure will slowly decrease.
   15. After about 30 minutes, pressure will reach zero. Carefully remove lid from canner making sure to keep the steam away from your face and arms.
   16. Jars are extremely hot. Using hot gloves or a folded towel, remove each jar slowly and place on a towel or heat resistant surface. The fat from the fish will be built up in the jars and still boiling. Leave jars to cool for a couple of hours at room temperature.
   17. As jars cool, the lids will compress and seal with popping sounds, which completes the sealing of the jar. If any jar is cooled and not sealed, they are not safe for storage and should be refrigerated and consumed soon. Sealed jars are usually safe at room temperature for at least a year or two.
   18. Store jars in a cool, dry place.
   19. Eat often.