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Orange-Bourbon Salmon

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Wide-mouth pints work the best when canning fish because they give you room to raw pack. It will take about 1 ½ cups (7 ounces) of salmon to fill a pint jar and ¾ cup (4 ounces) of salmon per half-pint. Use fresh or frozen salmon, but thoroughly thaw frozen salmon in the refrigerator for 24 hours before canning."

List of Ingredients

â—¦ 1 (3-pound) salmon fillet, skin on or skinned, cut crosswise into 3-inch pieces
â—¦ 1 cup orange marmalade
â—¦ ¼ cup bourbon (I like Jim Beam®)
â—¦ 2 tablespoons lemon juice




Recipe

This recipe is raw-packed, so have clean jars resting in lukewarm, temperate water.

Pack the raw salmon tightly into jars, leaving a generous 1-inch headspace. Do not cover the fish with water.

In a small saucepan, combine the orange marmalade, bourbon, and lemon juice. Bring to a boil over medium-high heat, stirring constantly. Add 2 tablespoons of the marmalade mixture to each pint jar and 1 tablespoon to each half-pint. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Fill the pressure canner with 3 quarts of water and add 2 tablespoons distilled white vinegar. Place the jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 (psi) for a dial gauge and 10 (psi) for a weighted gauge. Process both pints and half-pints for 100 minutes.

After the processing time has been reached, turn off the heat. Allow the pressure in the canner to reach zero on its own, which usually takes about 30 minutes. Safely remove the canner lid and allow jars to sit for 10 minutes inside canner before removing.

Makes 6 pints or 12 half-pints