How to Do Canning at Home: Muscle Fuel for Pennies: Canning Protein-Packed Salmon (The Prepper’s Pantry Staple Your Gym Buddies Will Beg For!)

Monday, February 3, 2025

Confession time: I used to think canned salmon was just for grandmas and doomsday preppers… until I realized my post-workout “protein shakes” cost more than my car payment. Enter this hack: home-canned salmon that’s cheaper than a gym membership and shelf-stable longer than your New Year’s resolutions. Spoiler: My CrossFit crew now raids my pantry like raccoons.

💰 Cheaper Than Rotisserie Chicken: I canned 20 lbs of salmon for what ONE store-bought jar costs. *drops mic*
💪 Gains Without the Pain: 40g protein per jar? Yes, even on days you skip leg day.
🔋 Apocalypse-Approved: Survived a 3-day blackout. My salmon? Still pristine. My WiFi? Gone forever.

5 lbs fresh salmon fillets (wild-caught, or whatever your budget allows—no judgment)
1 tbsp kosher salt (the chunky stuff, not table salt unless you enjoy metallic vibes)
2 cups water (filtered, unless you’re into chlorine-flavored fish)
Optional: Lemon slices (for “fancy points”) or smoked paprika (to pretend you’re a gourmet)

Skin & Chop: Remove salmon skin (or leave it if you’re chaotic). Cut into jar-sized chunks. Pretend you’re a sushi chef. Fail. It’s fine.
Salt Like the Dead Sea: Layer salmon in jars, sprinkle salt like you’re seasoning a TikTok steak. Add lemon/paprika if you’re extra.
Pressure Can or Bust: Pour water over fish, leave 1-inch headspace. Process pints 100 mins at 11 PSI. *Don’t wing this—botulism isn’t a vibe.*
Cool & Flex: Let jars cool 24 hrs. Check seals. Brag on Instagram: “Meal prep level: Alaskan fisherman.”

⏳ Shelf Life: 3-5 years… if you hide it behind the expired ketchup.
🍝 Secret Uses: Toss into pasta, slap on salads, or eat straight from the jar while crying about grocery inflation.
🎁 Gift Warning: Give a jar to your gym buddy. Prepare for them to DM you at 2 AM for more.