We have been catching some beautiful fish over the last couple of weeks. The Chinook have moved further up the river but Coho are hitting. We have until about Nov 15 to catch Coho. This late in the season we are looking forward to catching fish while we can but also looking forward to adding crabbing trips to our list of guide adventures. Here's some ideas for preserving your catch: This canned salmon recipe is a very simple, and easy way to preserve salmon. Made with only 2 ingredients, salmon fillet, and salt, canning is a very efficient way to make the fish and its benefits last. Fish prepared this way can be used to make delicious sandwiches, fish cakes, taken as a power protein snack while hiking or camping, or added to pasta and salad. Or, you could just eat it right out of the can with a fork—I won’t judge! If you have a fisherman in your family and get lots of fish at once or maybe found some fish on sale that you want to take advantage of for future use, this is a great way to prepare it. Making your own canned salmon means that you are not taking up limited freezer space, since canned salmon can be stored at room temperature. Why You Should Can Your Own Salmon? Spending a little extra effort right now is absolutely worth it. You’ll be able to eat delicious, tender salmon anytime you crave it, without having to do any work at all. The fish is ready to eat when you are. Add it to salads, sandwiches, pasta, or eat it straight out of the jar, the choice is yours. Plus, canning your own fish means that you get to decide the quality of fish that goes inside the can. If wild-caught, sustainably caught, or organic is what you want, that is exactly what you can put in the jar for canning. Zero preservatives, zero chemicals added. Using a Pressure Cooker Is Very Important! To preserve fish or other low acid foods, they need to be prepared in a specific way to make them safe to eat. A canning pressure cooker is the only appliance that makes homemade canned salmon safe for consumption. The low acid, low oxygen environment of the can (jar) can easily become the perfect environment for the Clostridium botulinum bacteria (which can be found anywhere around us) to replicate and produce toxins that can be fatal to humans. To kill the bacteria and its toxins the foods need to be cooked to a specific high temperature and be kept at that temperature for a certain amount of time. The canning pressure cooker makes both of those possible, allowing us to safely can foods at home. A canning pressure cooker uses a special locking mechanism that helps to build high pressure inside the pot. This, in turn, increases the cooking temperature to high enough temperatures which kill all unwanted bacteria. For more information about canning low acid foods (meats, fish, etc.) check out this great canning information resource by the USDA and these general canning tips by the FDA. RECIPE: Ingredients: Super simple – salmon (preferably boneless, skinless) and salt, that’s it! I add a peppercorn and a little drizzle of oil, but those are optional. Instructions: Add the salmon pieces to half-pint jars. If you are using skin-on salmon, make sure to put the skin side towards the outside. Then, top with canning salt, 2 peppercorns per jar, and oil if using. Do not add water, the fish will release its own liquid. Next, wipe the rims of the jars with a clean, damp towel. Then, top with a lid and seal it finger-tight. Place the liner on the bottom of the pressure cooker, and add a few inches of water. Add the jars to the pressure canner and process for 110 minutes at 10 PSI, or according to your pressure cooker’s instructions. Turn off heat, and allow the pressure indicator to drop down naturally. Open the lid, remove the jars and allow to cool to room temp. Remove rings, wash the jars in warm soapy water, wipe dry and remove to storage (at room temp).