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First time canning

18 years ago

Hi, I finally finished 130 pint jars of salmon. First time canning and I think I blew it! I was told to put 1/2 t salt in 1/2 pint jars and 1 teas in pint jars. Well, when I went to taste, which I was already on my next to last batch, it tasted too salty. What to do now??? Can they be saved or will they still be too salty in recipes???

Help!!!!

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Comments (9)

lynn_1965
18 years ago
sherlou,

I linked the site for the NCHFP web site. It says 1 tsp. salt per pint, optional.

When I canned salmon a couple of years ago, I used the same amount of salt as you did. It didn't seem too salty for us.

Lynn
Terri_PacNW
18 years ago
Hmmm..I've never canned meat..but I bet you'll fine.
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sherlou
Original Author
18 years ago
I really don't understand why its so salty, i am pretty sure i added a teas. My husband likes salt and even he said they were too salty. Maybe if I rinse them with water? Would that take out all the nutrients?
annie1992
18 years ago
sherlou, you can rinse them without removing nutrients, although I don't know how much you can reduce the saltiness.

If you use the salmon in a recipe, such as salmon cakes or SharonCBs salmon quiche or salmon salad sandwiches or chowder, the saltiness might not be so noticeable, you could just leave the salt out of the recipe itself.

Hey, you've got 130 pints, it sure won't hurt to try!

Annie
caliloo
18 years ago
You canned salmon?????

SERIOUSLY?!?!?!?!?!

I have never heard of someone home canning salmon.... this is DEFINITELY live and learn!

Do you can tuna too?

Alexa
lynn_1965
18 years ago
I'm sorry, I forgot to give you the link to the web site.

Lynn

Here is a link that might be useful: NCHFP Fish
readinglady
18 years ago
LOL, Alexa, yes, some of us do can salmon. And tuna and venison and beef stew and spaghetti sauce and soups and stock and salsa and all kinds of other foods. My pressure canner is my friend.

Come on over to Harvest sometime.

1 teaspoon in a pint should have been fine. I'm trying to imagine what went wrong barring inadvertently grabbing something like a 1 1/2 teaspoon measure.

My first thought is to let the salmon sit a while (with 130 pints you're not going to use it all at once anyway!) Flavors change when things sit on the shelf, even saltiness.

Then, if it's still salty, keep in mind as Annie said, that if you're making salmon loaf, chowder, etc. just leaving the additional salt out of the recipe should correct the problem.

Otherwise, rinsing or soaking in cool water should leach out excessive salt. I agree with Annie. I doubt there'd be much nutrient loss and it's definitely preferable to wasting the salmon.

Carol
readinglady
18 years ago
I just thought . . . You didn't perchance brine the salmon AND add salt to the jars did you?

Carol
annie1992
18 years ago
Alexa, as Readinglady said, some of us do can salmon. I remember Grandma would put a tablespoon full of catsup in each jar so it would be pink, "like the store stuff". LOL

I also can beef and chicken stock, venison if I get some, beef for stew and the base for chicken noodle soup, everything in the jar except the noodles, heat it up and toss in noodles. I grab a jar of homemade beef vegetable soup off my shelf and take it to work to heat, just like my co-workers do with Progresso or Campbell's.

Oh yeah, I love canning!

Annie

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