Canned Salmon

1. 1

   stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp.

2. 2

   white vinegar on top.

3. 3

   rub the top of jar with a vinegared papertowel to ensure all grease and salmon is off the top, very important step for sealing jar.

4. 4

   place lid and tighten ring.

5. 5

   put in pressure canner and add three quarts water.

6. 6

   seal canner and boil til steam comes out poppycock.

7. 7

   turn down poppycock and watch the pressure gauge til 10 lbs.

8. 8

   time 90 minutes.

9. 9

   this is for pints adjust salt and vinegar accordingly to jar size.

10. 10

    you use this recipe for salmon bone in.

No additional tips available.