The following recipe was contributed by Don Walker of the North Olympic chapter of the Puget Sound Anglers.
I have used this recipe for canning fish since the 1950’s. We used this for trout when we lived in Montana, except we would not fillet them (we put the tail portion inside the body). I prefer to fillet the salmon, including removing the skin.
This recipe is for a pint jar:
– 1 level teaspoon of salt per jar
– 1 level tablespoon of white vinegar per jar
I prefer the wide mouth pint jars. Put the salt and vinegar in each jar first, then pack in one-inch square pieced of salmon. Leave 1/4 inch of headspace at the top of the jar. Put the lids on the jar and process in a pressure cooker according to your canner instructions. I used to process for 90 minutes at ten pounds of pressure, but current recommendations are for 100 minutes at ten pounds of pressure.
A full pint is a lot of fish; since my family is grown I have gone to 1/2 pint jars, using half of the salt and vinegar. I have weighed the jars versus empty jars with lids and 2 half pints weigh just slightly less than a pound.