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Salmon Soup Canning Recipe
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Canning Nordic Salmon Soup

Nordic salmon soup is a traditional Scandinavian recipe, and it's easy to make ahead for pressure canning.
Prep Time20 minutes
Cook Time10 minutes
Canning Time1 hour 40 minutes
Total Time2 hours 10 minutes
Author: Ashley Adamant

Ingredients

  • 1.5 lbs salmon
  • 2.5 lbs potatoes about 7 cups chopped
  • 1 lb carrots 3 cups chopped
  • 1 large onion about 10 oz, or 2 cups chopped
  • 2 quarts stock
  • 4 tsp salt
  • 1 tbsp fresh dill optional

Instructions

  • Cut salmon into bite-sized pieces, leaving some bones for flavor (soften during canning).
  • Chop potatoes, carrots, and onions.
  • Combine all ingredients in a large pan and cover with hot water, broth, or wine. Boil for five minutes to blend flavors.
  • Add salt, herbs, and spices to taste (flavors intensify during canning).
  • Fill hot, clean canning jars with soup mixture, leaving one inch of headspace.
  • Wipe rims clean, add water to the pressure canner, and heat.
  • Vent steam for 10 minutes, then add weight.
  • Process pints for 100 minutes at 11 lbs pressure in a dial gauge canner or 10 lbs in a weighted gauge canner. Restart timer if pressure drops during processing.
  • Turn off heat after processing, and let the canner depressurize naturally.
  • Wait for zero pressure, then remove lids and jars.
  • Cool jars at room temperature for 24 hours, check seals, label, and store in a cool, dark place.

Notes

This recipe is based on the University of Alaska's Hearty Soup canning protocol.  That guidance allows you to create your own soup canning recipe, provided you use their specific guidelines, times, and pressures. Fish and recipes that include fish, aren't approved for canning in quart jars, so stick with pint jars for this recipe.

Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure-canning Nordic Salmon Soup:

For dial gauge pressure canners:

  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure