If you're looking for a delicious and easy way to preserve your own salmon, look no further than this smoked salmon and dill pate recipe. By using a pressure canner, you can create a shelf-stable version of this classic appetizer that will last for up to a year. Here's how to get started:
Ingredients:
- 8 oz. smoked salmon, chopped
- 4 oz. cream cheese, softened
- 2 tbsp. sour cream
- 1 tbsp. lemon juice
- 1 tbsp. fresh dill, chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Equipment:
- Pressure canner
- Sterilized jars, lids, and rings
- Food processor or blender
- Mixing bowl
- Measuring cups and spoons
Instructions:
- Start by preparing your salmon. Remove any skin and bones, and chop the salmon into small pieces.
- In a mixing bowl, combine the salmon, cream cheese, sour cream, lemon juice, dill, salt, and pepper. Mix until well combined.
- Transfer the mixture to a food processor or blender and pulse until smooth.
- Spoon the mixture into sterilized jars, leaving 1/2 inch of headspace at the top.
- Place the lids and rings on the jars and tighten them.
- Prepare your pressure canner according to the manufacturer's instructions.
- Place the jars in the pressure canner and process at 10 pounds of pressure for 100 minutes.
- Once processed, turn off the heat and let the canner depressurize naturally.
- Once depressurized, carefully remove the jars from the canner and let them cool on a towel for 12-24 hours.
- After cooling, check the seals on the jars to ensure that they are properly sealed.
- Store the jars in a cool, dark place for up to 1 year.
Yield: This recipe yields approximately 3-4 half-pint jars of smoked salmon and dill pate.
Tips:
- Be sure to use a pressure canner for this recipe, as water bath canning is not recommended for preserving fish.
- Always follow the manufacturer's instructions for your pressure canner, and make sure that your jars, lids, and rings are properly sterilized before use.
- Adjust processing times for altitude, if necessary.
- Be sure to check the seals on your jars before storing them, and discard any jars that are not properly sealed.
By following these steps, you can create a delicious and nutritious preserved salmon pate that is perfect for entertaining or snacking. Don't be intimidated by the idea of pressure canning - with a little practice, you'll be a pro in no time!
