Canning Workshops

SALMON CANNING WORKSHOPS $50.00
Saturday 10:00am to 1:00pm
8705 Government Street, Burnaby
Email info@wellscan.ca TO RESERVE A SPOT.
We will send a confirmation email.

     Hands-on Workshop: Everyone leaves with 10 cans of Salmon.
   

Learn how to can salmon in metal cans using a can sealer, pressure canner and propane burner.

• Prepare Sockeye Salmon by cleaning and trimming fins.  
• Cut salmon into steaks (1-1/2″ wide).
• Fit the steaks into 8oz cans.  Salt can be added at this time.
• Seal the cans with a can sealer.
• Place cans into pressure canners.
• Cook for 90 minutes at 10psi or 120 deg C.
• Cool the cans, clean and label.
• Cans of Salmon are shelf stable for up to 20 years.