During the huge salmon run this year, Lorna bought some for canning. She was worried about canning salmon using a pressure canner on her glass top stove which may crack. She lost her user manual and was unable to check if her glass top stove can accommodate pressure canner. So, she brought her salmon to the Food Preservation workshop organised by Richmond Food Security Society at Garratt Wellness Center for canning.
Use properly eviscerated fish. Chill cleaned fish on ice or refrigerate until ready to can.
- fresh salmon
- 1/2 teaspoon pickling salt or sea salt for 250 ml jar, optional
- freshly ground black pepper, optional
- water, optional
Source: www.bernadin.ca via Karen DW