Canning Fresh Salmon
Canned salmon preserves the fresh seafood with a tangy and savory flavor, perfect for quick meals or snacks, suitable for seafood lovers and home canners alike.
Ingredients
Instructions
- After salmon is cleaned and ready to cook, cut it into chunks and pack in jars, leaving about an inch at the top.
- Put 1 teaspoon salt, 1 teaspoon vinegar, and 2 tablespoons ketchup into each quart jar.
- Don't cover with water; the salmon makes its own juice.
- Put lids on the jars and process in a pressure canner for 3 hours for cold pack or 90 minutes after control jiggles with 10 pounds pressure.
- Repeat the process for quarts or pints.
Nutrition & Diet Analysis (per serving)
100
kcal
5% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Low-fat
Contains
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).