smoked salmon

Asked December 10, 2012, 5:46 PM EST

I`m looking for advice about canning hickory smoked salmon. Any do`s & dont`s concerning the various home smoking recipe`s? Is the 100 minutes at the (elevation adjusted) pressure suitable for all brine & smoking recipes?

Klamath County Oregon food safety home food preservation

1 Response

Hello and thanks for submitting your question to Ask an Expert!

We have two excellent publications that are going to help you out with all your Smoked Salmon questions! If you are going to can your end product, make sure you use a "light smoke" as the flavors intensify after they are sealed up in the jars. Pint jars should be processed for 110 minutes at 10 pounds pressure (weighted gauge) or 11 pounds pressure (dial gauge). Make altitude adjustments if over 1,000 feet elevation. All of these instructions can be found in the publications below.

Smoking Fish at Home Safely
http://cru.cahe.wsu.edu/CEPublications/PNW238/PNW238.pdf

Home Canning Smoked Fish
http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/20673/pnw450.pdf