Home Canning Salmon With Linda's Pantry

Today I am bringing you a video on how I home can Salmon.
Here is a link to my Thrive Life website
Lindapantry.thrivelife.com
Here is a link to the Ball canning book I used page 297
amzn.com/0848746783
Here is a link to my water bath canner
amzn.to/30vOfaH
Here is a link to s I me Tattler Lids
amzn.com/B08JL1HLK3
Here is a link to the food mill I used
amzn.to/2SjVCNT
Here is a link to the Cuisinart Contour pot that I use
amzn.to/2GxFoOp
Here is a link to my Thrive Life website
Lindapantry.thrivelife.com
Here is a link to my canner
amzn.to/3mCseAl
Here is a link for The canning book i used recipe on page 203
amzn.to/2RLrUkB
Here is a link to my food mill
amzn.to/2HdqqgY
LindasPantry.My.Tupperware.com
to join.
And I so appreciate you coming along and following my videos don't forget to check the links below.
Here is a link to my Thrive Life Website www.thrivelife.com/lindapantry
Here is link to the Thrive Life Starter Boxes lindapantry.thrivelife.com/al...
amzn.com/Here is a link to Amazon so you can shop for what ever you are looking for and it does not cost you a penny more

[@cheekychicka]

I’m First Nations and doing salmon as part of our traditional food diet is important to me and my family. We smoke, can and dry as much as we can. One suggestion is that when you are canning salmon that you pack the jars with the skill in the inside and not in the glass. The skin will be baked in to the glass and it is a pain to try and clean. Edit: we put a splash of vinegar in jars with a lot of bones ~ helps to break them down and they get much softer, there is so much nutrition in the bones! We also add our favourite seasonings, garlic cloves or any other flavouring we like.

[@onlybev1]

Such good information. Thank you

[@cheekychicka]

@Tina Sparks ~ thanks for sharing your experience. I know that the jars look better with the skin on the outside but for use here at home I’m more concerned with preserving my jars than how it looks. I do some skin side out to give out to the elders and in the feasthall. I make a lot of fish cakes because they are easy to grab and go and i can use up any bits and pieces of left over veggies in the crisper. It’s nothing to add a couple of potatoes to the pot at dinner ~ I use mashed potatoes as the binder. I still like eating tuna but I try to make sure it is healthy. I’m lucky that our traditional territory has a lot of spawning channels so we always have lots of fish. We did about 250 this year with over half going to elders for their winter food supply. I can get really tired of salmon with so much of it around. I’m hoping to get some halibut soon, that’s a real treat for me!

[@cheekychicka]

@Tina Sparks ~ Currently I am inland on the north coast of BC very close to where the big pipeline took place at the Uni’ston camp south of a Houston, BC. My ex-husband and really great friend is a house chief did that area. We get a lot of salmon from the Babine, Buckley and of course the main feed on the Skeena. Thanks for the suggestion for making jars look nicer. An excellent suggestion!

[@cheekychicka]

@Tina Sparks ~ here are some traditional fishermen. They are tied off and use either nets or gaffs to land salmon. They also have a tagging program that is done annually. We can get salmon further east/west on a more populated run. If you want to see more just do a search on Moricetown, BC canyon fishing.

[@kathkwilts]

Lemon and thyme or rosemary... or black pepper... is very nice...

[@cheakychic1]

I have been watching Linda's Pantry for several years I always give her a thumbs up but lately i haven't seen any or very few for the amount of views... She puts alot of work into her videos and is awesome with her instruction and the thumbs up shows KZbin that her videos are worth their promoting them... Please show Linda some love and give her a big thumbs up for all her effort ...I used to can alot of salmon growing up on Vancouver Island But since moving to the far north of the province its a little harder to get some ...If covid ever gets sorted out i have a bunch of friends who are avid fisherman who will fix me up with as much as i can handle

[@aardyn8564]

I think her settings no longer show how many thumbs ups or downs a video gets. I've noticed this with lots of other people I watch as well.

[@onlybev1]

I agree. Sometimes I am the first to give thumbs up but not the first to view. I have also been watching Linda for years. But love her so much. She taught me how to can. Truly she did

[@calliegilchrist4551]

Hi Linda, I do salmon like that and steel head trout yet I put a sliver of lemon with the peel on and pepper in my jar at the bottom it is delicious thanks for sharing

[@jb-wm5uc]

Why 100 minutes for Salmon for pints, instead of 75 minutes? Thanks.

[@tabithabrown7911]

I’ve always been afraid to try canning fish and meat but watching all these videos is inspiring me to give it a try. Thank you for showing us how to do it.

[@grandmasewhappyhomestead187]

I have been watching you for several years and I just say thank you for all your sharing I have done so so many of them as I can and I will say it's always amazing. I have never canned fish but my son has a co-worker and he can the majority of the fish has ever caught all the different kinds says it works out really well

[@gayleponder9633]

Love watching your videos! I’m learning so much! Thank you 💕🌸

[@worldofthesupernatural]

Canning some huge coho from Lake Michigan. Doing it this way. Thank you for these wonderful videos and God bless your family!

[@GradeBmoviefan]

Excellent video! I love salmon. ❤️ Thank you!

[@GreatGrannyFreeBird]

i'm still pretty new here. Thoroughly enjoying your teaching gifts Linda! This one is rich with capturing those good fats.

[@trinity885]

Nothing is more satisfying than food preservation. I just canned some ghee last night and the feeling is wonderful. Will be doing some salmon and other fishes very soon so I am happy to see this video. Very nice. God bless you :)

[@beerbuzz62]

Looks delicious, thank you for the delicious video

[@tinawarner7442]

Thank you for sharing ❤️ I am canning some fresh Salmon today !

[@Impopeye]

You definitely inspired me. It’s salmon season and I want to try canning and you have inspired me to can fresh caught salmon. Thank you. Now I’ll subscribe

[@mstipsyskitchen]

I’ll be doing this. Thanks for the video.

[@mermer58]

Thank you so much for this tutorial! I'm about to do my first canned salmon today.

[@charlottewall4675]

Girl..!!! Love this. Love the video. Have friends in Washington state. So going to do this. You crack me up, because you are you! I will be telling them to bring me salmon. They are snow birds. I live in Arizona. They come here for the winter. Made your cranberry jalapeno jam. OMG so good. BBQ chicken with it, we loved it. Oh cooked the chicken in Soler oven. Came out....melt in your mouth perfection. 💞

[@nannygeorginasmith3938]

Beautiful salmon, yum. Thanks for sharing 👍😎

[@NormanMcGregor]

We add a tbs of white vinegar to the jars to make the bones get super soft. And yes to Cheeky Chicka, roll the skin to the inside of the jar and it will save you a ton of clean-up after you use the salmon. Great vid Linda!

[@joeyhardin1288]

Lining up the lids to the jars... Danny from Deep South Homestead. Thanks for the video. God Bless, stay safe

[@Mary-had-a-lil-farm]

Thank you Linda. My neighbor generously gives me salmon he just caught as they are going upriver from Lake Michigan. I canned it last year but didn’t eat it because I am so scarred I did it wrong. I am going to can it again. Your videos are so helpful to give me confidence. Of coarse I read the ball book also. Thank you. Would love more recipes and what you do with the canned salmon

[@chrishamill3170]

Nice! Canned salmon, black grouper, and red snapper fresh...same as your method. Bones can be left in and will dissolve except for halibut. Read somewhere that tuna should be partially baked before canning. Denser? I hated to can fresh fish as was so good, but always think of long-term. Just deydrated shrimp and stored. Seems to never end, but so nice to have a variety of foods stored away. Dehydrating six and a half pounds of onions now.

[@debzyj376]

Awesome…. Thank you! And Cheey Chicka too!

[@ncsojourner200]

Interesting find, thanks, I'll be hitting lake Michigan in Aug/ spt.... I'll take the canner as I usually vacuum seal.... Many thanks 🙏

[@laureencortese8588]

I love Salmon 😊😋

[@terryrogers1971]

I brought a homepack from Alaska and am going to can a majority of the Kuskokwin kings and SE kings. Thanks for the vid!

[@msjaebea]

I just canned 6 jars of Chinook a few weeks ago! THE BEST Salmon! Sockeye is #2.

[@MB_Table]

Thanks for sharing

[@chomama1628]

First! I told you I wanted this video.

[@danagreen9264]

Great that was easy 👍👍💖💯

[@patricatfurever4051]

I love Costco salmon! Gonna try that-cold pack is so easy! 🥰

[@GreatGrannyFreeBird]

me too Patricat!

[@newdavecasad9037]

Me too! Costco. You can get it "wild" or "farmed". Wild is supposed to be healthier but farmed tastes better to me.

[@patricatfurever4051]

OMGosh YUM!

[@Nick-gi6ym]

Great video thanks

[@williamwebber6533]

Great job.

[@jengoods2246]

I can salmon in half pint jars, I love it, I have never flavoured it though so I’m interested

[@sandyclaus2729]

Thank you for sharing this. I love fresh Salmon, never had canned. Can't wait to try it. I wonder if the tattler lids hold smells, like from the salmon?

[@alabrol]

Thanks for the great canning session. Long time subscriber/follower, first time commenting. I notice you did not use any salt during the process. I would like your opinion on salting or not salting canning fish. Keep the vids coming, you’re the bomb.

[@leahness3588]

Yummy!!

[@artbykcappadona5166]

So all American says you cannot put smoked fish in their 10 quart or 15 quart canner. Apparently it has something to do with the heat not cooking it properly. I don’t understand why they say smoked fish but not regular fish. Is there a difference between smoked fish and regular fish?

[@jenniferpatterson4572]

One already 'cooked'

[@sonyapiper7159]

I canned salmon for the first time a few months ago, but I haven’t tried it yet.

[@debraraiche3327]

could you show how you mark how many times you have used you tatler lid? Thank you!! Love your videos!!!

[@lassie7777]

To get rid of the skin you put it in an over at 300 degrees for 1 hour. Then the skin will peal right off and you can then can it up.

[@DHanlon]

Thanks

[@marthahoward7734]

If I get a good price for salmon, I'll definitely can it. Thanks.

[@yopoppy3201]

I want to try my hand for the first time this weekend . I do not have a pressure cooker but I do have a big Instapot? It's a pressure cooker and I wonder if I can use it ?

[@Monkchip]

Linda, could I cold pack Sam's club frozen seasoned salmon into jars? Should I rinse the seasoning off?

[@An-G1006]

How would this be used? Like salmon from cans for cakes? Would store bought be ok to can as I'm not near oceans? Thank you.

[@annlockey8552]

❤

[@CrazyCarmenMirada]

Can you do this in an instant pot?

[@user-dj8jb1xt4e]

First time watcher and canner. What pressure do you heat it at?

[@jennifersiegrist8440]

Is it possible to put only 3 jars in a pressure canner or does it need to be filled with jars? If it needs to be filled with jars do you just put water in the other jars then?

[@colleenwahl9003]

I want to use 4oz jars, do I still use like 8 cups of water, I’m using a Nesco electric pressure canner

[@mhayes2716]

What ways can you prepare it after you can it.

[@taylorj9127]

I’m near the Columbia as well. Where did you get your salmon from?

[@juliehicks7858]

Can you add lemon peels and dill?

[@serenalwoods]

How many All American Canners do you have? What sizes?

[@kerncountyrd5263]

I'm curious... How do you mark your Tattler gaskets? I'm about to step off into the Tattler world and am looking for whatever information I can find on the subject.

[@TJ-re4ng]

Please help me. I want to can stew veggies without meat. How long do I do it for.

[@mikedavis1137]

😍😍

[@ameljb7343]

Linda for how long it stay in jar pls

[@iratherbfishin]

Can you can 1/2 pint and 1 pint jar at the same time in pressure canner . I have presto canner

[@jennyhackenberg]

Yes you can. You do half pints and pints for the same time for salmon. 100 minutes

[@sheliajones8238]

Love to try to can me some salmon yes I would

[@elizabethmcdade2626]

As someone new to the idea of canning, when you can food, not just things like jam, can you still do all of that in a large stock pot of water? I don't have a pressure cooker thing to can.

[@marygallagher3428]

Elizabeth, unfortunately, if you want to can low acid foods such as meats, fish, and vegetables, you have to use a pressure canner. Only high acid foods (such as most fruits, jams, jellies, and pickles), may be canned in a boiling water bath canner or deep stockpot (so deep that the jars sitting on their rack inside the stockpot are covered completely with the water, and the water level comes up 1-2 inches higher than the tops of the jars with their lids on).

[@Diana-xm1dm]

How long for a 4oz jar? Thanks for now and God Bless!

[@sandraramos6586]

😍😍😍😍

[@WindyHillKennelcg]

How do you eat this once you’re canning process is finished and goes into your storage do you have to cook it because I’ve heard it’s not safe to eat right out of the jar

[@colleenpritchett6914]

It’s completely safe to eat right out of the jar, done it for 35 years

[@chrishamill3170]

I don’t mind dehydrating most foods in my home with two exceptions: horseradish and garlic. Just did ginger...house smelled wonderful. Now doing onions...not so great but tolerable.

[@monaviemomma1]

Dehydrate them in the garage if you can. That way no smell in house.

[@paigesteele4406]

I was planning on canning fish tomorrow. Interesting you touched on the omega fatty acids. I looked it up and the omega fatty acids actually degrade at the high heat of the canner and turn into trans fat which is the worst fat for you.

[@spacewolfcub]

Oh, that’s a good warning to have.

[@adryawebb2556]

That's false information, they don't turn into trans fats. Canning is a gentler heat than if you were frying or baking the salmon at 300+ degrees.

[@FISHH00KS]

Thank you Linda! I really like your teeth, they're so, so white (they almost look blue) what kind of treatment do you use? Does it matter how thick the pieces of salmon are? Can you cook them all the same time? Some pieces of the fillet are really thick while other pieces like the belly or closer to the tail are thin. Would you cook those for the same time or less?

[@sajeeorrison6138]

Hello, thank you for the video. I received my fish from Wild Alskan monthly and fish being ship frozen. Can I jar it frozen or do I need to thaw it out first? Thank you.

[@dawnhartwell8117]

You need to thaw out the Salmon.

[@sajeeorrison6138]

@@dawnhartwell8117 Thank you very much.

[@joycedollar1198]

Do you take skin off when you use the salmon after it's canned?

[@colleenpritchett6914]

If it’s been scaled you can just mush it in, it tastes really good

[@gennyhense8758]

Can you can salmon with out skin and bones and can you get it to where we can click on the bell to get the notifications it has a block on it it says something about kid friendly

[@dawncross3850]

I never include the skin and I season it with garlic and jalapeno

[@colleenpritchett6914]

The skin will slide off but you want it included for the fat flavour. The bones will break down so you won’t know once mixed up that there was ever a bone. It’s added calcium

[@juliehicks7858]

What about salt? Is it optional? 🤔

[@colleenpritchett6914]

I always add salt

[@patriciaendris925]

Did you add water or salt?

[@dawncross3850]

I add 1/4 tsp per pint

[@patriciaendris925]

@@dawncross3850 thank you

[@tricid2458]

Do you have to leave the skin on?

[@dawncross3850]

No, remove it for a cleaner jar and improved flavor.

[@tricid2458]

@@dawncross3850 oh good not a fan of the skin.

[@LindasPantry]

No

[@changeyourlifepennyharris8032]

Sorry, just learning- no liquid?

[@leocobb8657]

Hello beautiful princess love watching you sometimes you are funny

[@nickolascrego5716]

Isn't it better with the skin off ?

[@arthurtmorgan4211]

Why would you ever can salmon with the skin on??? I’m not asking this to be little you or anything like that, I am truly wondering why? The skin holds all the nasty things and flavors of fish. The protective mucus will be drawn out in the canning process. I am highly qualified in this matter and really want to know if I missing something or there’s a trick that was handed down. Best regards

[@robertscott5566]

I agree 100% with your comment! I love to eat fish but I skin all of my fish whether it is can deep fried or fried in a skillet! Another trick in Old timer talking marinate your fish in buttermilk or if you don't have buttermilk just normal milk you can even add a dash of lemon to the milk and when you prepare it it pretty much takes all of that bad taste away you can also do this with deer meat if it is a roadkill I know people hate me to say that but I salvage a lot of deer off the road and that is one of my tricks!

[@colleenpritchett6914]

Lol you are canning it for 100”. There is nothing nasty about scaled salmon skin at all, and you are Not highly qualified

[@colleenpritchett6914]

Where do you think the oil and extra nutrition is? Besides it tastes great. Bones are super soft and a great source of calcium

[@diannegeiger403]

All these videos with the gloves...granny did this, not. Add about 1/2 " water so it is stored full. No dry space.