How to Can Salmon
Fresh salmon fillets preserved by pressure canning. Bones soften and become edible.
The Short Answer
Salmon must be pressure canned. Process pints for 100 minutes at 10 PSI. Pints only, no quarts.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Salmon
Pints and half-pints only. No liquid added; fish produces its own.
Headspace: 1 inch
Step-by-Step: Canning Salmon
- Clean and fillet. Leave skin on if desired.
- Cut to fit jars. Pack tightly, skin side out.
- Add 1/2 teaspoon salt per pint if desired.
- Do not add liquid. Wipe rims, apply lids.
Leave the bones in. After 100 minutes of pressure canning, they are as soft as commercial canned salmon. They crumble between fingers and add significant calcium.
Safety Notes
Important: Fish must be pressure canned. Pints only. 100-minute processing time. Bones soften and become edible.
The Bottom Line
Salmon must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. USDA only has tested recipes for pints and half-pints for fish. Quarts are too large for safe heat penetration.