Title: Canned Salmon
Categories: Canning Fish Salmon
Yield: 999 Servings

		Clean, head, tail and defin
		Them Cut them into salmon
		Jar sized steaks.

Keep them soaking in a brine of pickling salt and COLD water until ready to start packing the jars.

Into each salmon jar, I added 1 tsp of vinegar and 1/2 tsp pickling salt then pack salmon steak into each jar.

Processed in a pressure canner at 10 pounds for 115 minutes. I was able to get 24 salmon jars into my canner each time, so it didn't take nearly as long as what I first thought it was going to! 8-} The vinegar makes the bones in the salmon edible.. you know, soft and dissolving...

From: Sharon Stevens Date: 06 Sep 96 From: Helen Peagram Date: 27 Apr 97 Home Cooking Ä

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