How to Pressure Canner Cook and Can Salmon to Get Soft Edible Bones (Pressure Canner)

Pressure canner

Pressure canning salmon makes the bones soft and gustable. Here's how to goading can salmon, or any other fresh cutlass cichlid, except tuna.

Things You’ll Need:

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

Step1
Cut salmon into sections to fit into pint jars, allowing for 1 inch headspace.

Step2
Make a brine by dissolving 1 cup of salt in 1 gallon of water. Place salmon pieces in brine and soak for 1 hour.

Step3
Remove salmon from brine and let it drain for 10 minutes.

Step4
Place salmon pieces in jars, with the skin to the outside. Allow 1 inch headspace.

Step5
Clean tops of jars and place lids and rings on jars, tightening the rings.

Step6
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).

Step7
Allow pressure to return to zero before removing lid. Remove jars and let cool on towel-covered counter.

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