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Recipes · Canned

Salmon, Smoked and Canned

Canned · Diabetic Friendly · Instant Pot · Weight Loss Friendly

★★★★★

Salmon, Smoked and Canned

Ingredients

  • INGREDIENTS/SUPPLIES NEEDED

Grape seed or avocado oil

  • Smoked salmon strips (about 1 inch wide) with skin on

Wide mouth pint jars with lids

  • Jalapeno peppers (1/4 inch slice per jar) (Optional)
  • --- Each pint will hold about 1 lb of salmon ---

Directions

  1. Clean jars with warm, soapy water or sanitize in the dishwasher
  2. Slice pepper into 1/4 inch thick rings
  3. Place 1 pepper slice into the bottom of each jar
  4. Cut smoked salmon strips into individual lengths that will fit into the jar leaving about 1 inch of headspace (roughly 3 inches long)
  5. Pack smoked fish vertically into jars, leaving 1-inch headspace between the pieces and the top of the jar. The fish may be packed either loosely or tightly. Clean jar rims with a clean, damp paper towel.
  6. Add 2 Tbsp oil to each jar. Do not add any additional liquid to the jars.
  7. For my All American 921 21.5 quart canner - I put 4 quarts of cool tap water into the pressure canner. (Note: The water level probably will reach the screw bands of the pint jars). Do not decrease the amount of water or heat the water before processing begins.
  8. The above procedure is directly from the canner’s instruction manual ands is in accordance with FDA guidelines
  9. Exhausting:
  10. Place lid on cooker, place pressure cooker over heat source on high heat and allow steam to escape from the Vent Pipe for 7 minutes before placing the Selective Pressure Regulator Weight on Vent Pipe.
  11. Can for 110 minutes at 10-12 pounds pressure in pressure cooker.

Notes

It’s important to remember that you are going to cook the snot out of these fish for nearly two hours at 240 degrees in the canner. Unlike smoking salmon to eat fresh, the smoking process here does not need to reach some internal temperature for food safety, but merely to get the texture and smoke flavor you desire. Canning will magnify the intensity of the smoke flavor, so I only use about 1 Oz (1 of my cut up squares) of alder and smoke for about 4 hours at 140 F instead of 5 to 6 hours at 150 F. Less smoke is better when canning.

The salmon may be a little softer than you are used to when it comes out of the smoker, but that’s okay. It will firm up nicely in the canner. All you are looking to do in the smoker is make a shiny pellicle for texture and a little smoke for taste.