Canning Kokanee: How to Can Kokanee Salmon
Canned kokanee salmon is a good way to preserve your catch. While it’s certainly not as good as fresh caught salmon, when you can it yourself it does taste much better than canned salmon you get at the store, and it has less chemicals and preservatives. Canned salmon is a practical alternative to fresh salmon, because it is available all year round and requires no refrigeration. With a little know how, and the right equipment, canning kokanee isn’t terribly difficult.
Jump to RecipeCanned salmon is always a good idea. Not only is it easy to use, but it’s also packed with protein and omega-3 fatty acids.
Using a Canning Pressure Cooker for Pressure Canning Kokanee
The most important thing to know is that you HAVE to pressure can your salmon for safety reasons. Do not try to water bath can them. I know there are some that try it, but its just not worth the risk.
Pressure cookers were invented in the 1800s, and were commonplace in American kitchens by the 1950s, though their popularity dropped off in the 80s and 90s. Today, they’re making a comeback, thanks to the Instapot. A canning pressure cooker is different than your Instapot though. It’s a special type of pressure cooker that’s made specifically for canning foods. When a recipe calls for a pressure cooker, but a canning pressure cooker is required, the process of using the two is not much different, but there are special instructions for ensuring that your food is preserved properly. You’re trying to make fish shelf stable, so please follow those instructions.
Can you use your regular pressure cooker? You might be able to find a YouTube video or blog claiming that you can, but don’t. Pressure cooking is somewhat dangerous and you don’t want to play around. You need to follow the directions with exactness.
Don’t let it scare you though. If you follow the instructions, its really easy to learn and do safely if you have the proper equipment. Canning is a great way to preserve your kokanee as well as your homegrown harvest and save money on grocery bills.
All American 921 Canner Pressure Cooker, 21.5 qt
Using Your Canned Kokanee
There are so many different ways to use canned salmon. You can make salmon cakes, add it to your macaroni and cheese, or a host of other recipes. Use canned salmon in place of smoked salmon to save a lot of money. If you’ve got a pellet smoker you can also put your drained canned salmon on a tray in the smoker to absorb smoky flavor and to crisp it up a bit. Salmon is expensive, so this is a great way to save money while still being able to enjoy your catch year round. Here are some of our favorite things to make with canned kokanee:
- Kokanee Salmon Salad
- Salmon or kokanee cakes
- Kokanee Salmon Dip
- Kokanee Salmon Burgers
Canned Kokanee Salmon Recipe
Ingredients
Equipment
Method
- Fillet fish and remove skin for best looking results, or leave skin and bones on for most nutrition
- Clean and sterilize bottles, lids, and rings
- Add trout, salt, and olive oil or butter to the jar. Pack dry while the jars are still hot up to 1 inch below the top of the jar.
- Follow the instructions for your specific pressure cooker for adding water and bringing your canning pressure cooker up to pressure.
- Cook at 10 lbs pressure for 1 Hour and 40 minutes. Adjust pressure for your elevation if needed according to the instructions in your pressure cooker.
- Follow your pressure cooker's instructions for releasing pressure safely.
- Allow to cool at room temperature, then wash and label your bottles.
No you don’t, but it is much more economical to process a full load all at once. If you don’t have enough fish, bring a friend next time, or follow our tips to catch more fish.
No. The fish will release liquids and oils. You do not need to add any more.
You can use these same instructions for other salmonid type fish, like other species of salmon, or trout. Other species of fish are canned in a similar manner, but not exactly the same.
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