And I’m verry happy with the result!
Canned 10 half pints jars Friday evening.
I found filets on sale and I skinned them. 110 minutes process is so long!!
One didn’t seal so I used it for a frittata breakfast Saturday. The texture is great, not too dry.
Anyone canned salmon with skin before? I’m affraid it would be a nightmare to clean the jars.
by Happy_Veggie
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I’ve never canned fish but I heard just make sure the skins aren’t touching the glass to make it easier to clean the jars.
Welcome to the club. I’ve canned trout, steelhead and salmon for 35+ years. I prefer the 1/2 pint wide mouth jars, but it’s all good. Fresh and smoked:
[https://i.imgur.com/MCjdaeb.jpg](https://i.imgur.com/MCjdaeb.jpg)
Smoked:
[https://i.imgur.com/JsFqRc3.jpg](https://i.imgur.com/JsFqRc3.jpg)
It is one of the longest processing times.
I remove what skin I can when canning so cleaning the jars has not been an issue but I am not using jars with shoulders ( when the jar is wider than the lid opening) so it is easy to get in and clean out the inside.
I usually cut whole fish into steaks, skin, scales, bones and all (I cut off the fins). Never had an issue with cleaning jars.