Canning Salmon Chowder Base

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Salmon chowder is a rich, satisfying homemade soup, and this simple pressure canning recipe for salmon chowder base allows you to keep it ready to heat and eat right on your pantry shelf. Simply warm it and add some cream to finish it before serving.

Prep Time10

Cook Time10

Canning Time1 40

Total Time2

Course: Soup

Cuisine: American

Keyword: Fish canning recipe

Servings: servings, Makes 6 Pints

Author: Ashley Adamant

Equipment

Pressure Canner

Ingredients

1 lb salmon
3 cups potatoes diced, about 1 lb
1 1/2 cup corn about 1 can
1 cup carrots peeled and chopped
1 cup onion peeled and diced
2 tsp old bay
2 tsp salt
1 tbsp fresh dill
½ tsp garlic powder
7 cups fish stock or chicken broth
1 cup dry white wine or more broth

Instructions

Cut salmon into bite-sized pieces, not worrying about small bones as they will soften during canning.
Peel and dice potatoes, and chop carrots and onions.
Combine all ingredients in a large pan and cover with hot water, broth, or wine.
Boil for five minutes and add salt, herbs, and spices to taste.
Fill hot, clean canning jars, leaving one inch of headspace.
Heat up the canner and vent steam for 10 minutes.
Process filled jars for 100 minutes at 11 lbs pressure in a dial gauge canner or 10 lbs in a weighted gauge canner, adjusting the pressure to your altitude.
Turn off heat after canning time, let canner depressurize naturally.
Wait for zero pressure, then an additional 10 minutes before removing jars.
Cool jars at room temperature for 24 hours, check seals, label, and store properly.

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 salmon chowder base:

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

Nutrition