Transitioning into Autumn + Preserving Abundance

Summer was a whirlwind of adventures, bountiful harvests, memories, and sunshine.

As much as it will be missed, we would be lying if a small part of us doesn't feel a sense of joy + coziness with the crisp morning air as we wake up each morning.

If you take a look around and you will will begin to notice mother nature gently reminding us that we are indeed entering into the next season of Autumn.

The leaves are starting to turn, the garden has begun to put itself to rest, and the days are feeling shorter. Now is the perfect time to preserve the abundance of summer. 

A few weeks ago we shared a reel on Instagram preserving the salmon we had caught in the Salish Sea. Many of you reached out directly and said you would be interested in a recipe, so we figured that now would be the perfect time to share!

Salmon Recipe (Canning)

What You'll Need

Before you start canning salmon, gather the following supplies:

  • Fresh salmon
  • Canning jars with lids
  • Pressure canner or boiling water canner
  • Canning salt
  • Lemon juice (optional)

Step 1: Prepare the Salmon

Start by descaling the salmon. Cut head, tail and fins off + give it a rinse. Remove the guts. Then cut into salmon jar sized slices (aka steaks). This technique of canning is a great way to use all of the fish, including the bones and the skin! 

Step 2: Fill the Jars

Step 3: Add Salt and Lemon Juice

If desired, sprinkle a small amount of canning salt over each piece of salmon. We use a 1/4 of a teaspoon per jar. This helps preserve the fish and enhance its flavour. You can also add a splash of lemon juice for a citrusy twist.

Step 5: Seal the Jars

Wipe the rims of the jars with a clean, damp cloth to remove any food particles. Then, place the lids on top and screw the bands on until they're fingertip tight.

Step 6: Process the Jars

Fill the canner with jars and then fill 1/3 full of warm water. Put the lid on + screw it down. Turn on the element too high heat. Once the vent starts to steam, add the 10 pound pressure weight. From there, begin to time for 90 minutes. Be sure to keep checking your pressure gauge to make sure it doesn't go too far above or below 10 pounds. Adjust the element accordingly as you go along.


After 90 minutes, turn off element and DO NOT remove weight. Leave to cool for at least 2 hours before removing the weight. 

Step 7: Cool and Store

After processing, carefully remove the jars from the canner and place them on a towel to cool. As they cool, you'll hear a satisfying "pop" sound, indicating that the jars are properly sealed. Once cooled, store the jars in a cool, dark place.

Enjoy Your Canned Salmon!

Now that you know how to can salmon, you can enjoy its deliciousness whenever you want. Use your canned salmon in salads, sandwiches, pasta dishes, or simply enjoy it straight from the jar. Happy canning!