Canning Smoked Salmon

First catch the salmon! Fresh is best. Gut and put on ice immediately for best tasting fish.

Salmon Brine

• 1/2c rock salt
• 2c brown sugar
• 8c water
• 1t black pepper
• ~ 10 pounds salmon

Combine in crock (or food quality plastic, not metal). Soak fish overnight in brine. Rinse well by spraying with hose. Place in 170 degree smoker with chips. Cook 6-11 hours until salmon is the texture you like. Internal temperature should reach at least 160 degrees. Note:we like to smoke all our salmon until it is pretty dry, even if canning it. Many people will smoke it just an hour or two and allow the cooking process to happen during canning.

Canning Smoked Salmon

• Gather pressure canner, lids, rings, jars, and white vinegar.
• Place 2-3 quarts of water with 2 T vinegar in pressure cooker.
• Place lids in saucepan and heat.
• Cut fish into lengths 1" shorter than jars. Fill jars with fish, leaving 1" headspace. Pack lightly, not tightly.
• Check rim of jar or knicks or chunks. Place lid on and lightly tighten ring.
• Place jars in canner and lock lid.
• Heat over med-high temperature and allow vent to exhaust steam for 10 minutes. Place weight over vent and bring pressure up to 11 pounds.
• Allow to cook 110 minutes.
• Allow pressure to naturally release.
• Keep jars out of a draft or they will shatter; they should seal as they cool.
• Store in a cool dry place.