November 10, 2021

Canning Smoked Salmon - Part II Smoking Wild Alaskan Sockeye Salmon Video Series


  • Extra virgin olive oil 
  • Smoked sockeye salmon
  • Half-pint jars with lids that seal
  • Jalapeno peppers (1/4 inch slice per jar)
  • Pressure cooker/canner


In part two of our Smoking Wild Alaskan Sockeye Salmon video series, Captain Steve takes us through his preferred process of canning smoked salmon. These half-pint sized jars full of your favorite smoked sockeye salmon from Pride of Bristol Bay are the perfect gift for friends and family over the holidays. As a creation that is both wild-caught Alaskan salmon and homemade, these jars will provide plenty of conversation surrounding wild fish & wild places like Alaska - as well as tons of anticipation for the next batch!


1) Clean jars with warm, soapy water or sanitize in the dishwasher
2) Slice pepper into 1/4 inch thick rings
3) Place 1 pepper slice into the bottom of each jar
4) Cut your previously-smoked salmon strips into individual pieces that will fit into your jar. You should aim for each piece to be no taller than the bottom lip of the jar, or roughly 3 inches long for half-pint jars.
5) Pack each jar full of smoked salmon; usually 4 -6 slices will fit perfectly in the half-pint jars
6) Fill jar a third to halfway full with olive oil
7) Can for 110 minutes at 10-12 pounds pressure in pressure cooker
8) Let cool and store at room temp in the cupboard or pantry. Canned products will last quite awhile, so Captain Steve recommends canning your yearly supply during this process.



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