How to Pressure Cook and Can Salmon to Get Soft Edible Bones

Pressure canning salmon makes the bones soft and edible. Here's how to pressure can salmon, or any other fresh fish, except tuna.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Fresh, cleaned, chilled salmon
• Pressure canner that uses steam pressure
• Water
• Salt
• Pint jars
• lids and rings for jars

1. Cut salmon into sections to fit into pint jars, allowing for 1 inch headspace.
2. Make a brine by dissolving 1 cup of salt in 1 gallon of water. Place salmon pieces in brine and soak for 1 hour.
3. Remove salmon from brine and let it drain for 10 minutes.
4. Place salmon pieces in jars, with the skin to the outside. Allow 1 inch headspace.
5. Clean tops of jars and place lids and rings on jars, tightening the rings.
6. Place pint jars in pressure canner. Following directions that came with your pressure canner, process for 1 hour and 40 minutes at 10 pounds of pressure (at sea level--adjust for altitude if necessary).
7. Allow pressure to return to zero before removing lid. Remove jars and let cool on towel-covered counter.

Tips & Warnings

• Always, always, always follow manufacturer's directions when using a pressure canner.
• Never process for shorter than recommended time.