Canned Salmon - Recipes at FreshFish4U.com

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Recipes

Canned Salmon

Salmon
3 Tbs. Catsup
4 Tbs. White Vinegar
2 Tbs. Vegetable Oil
2 Tbs. Salt

Clean and cut Salmon into size wanted. Pack into cleaned quart jars. Pour the above mixture over fish and Seal with standard canning lids. Cooked for 90 minutes in a pressure cooker at 15# pressure. Note do not fill jars to the top the oil will keep the lids from sealing. Also, when canning be sure to cook the full 90 minutes at 15# P.S.I. this time and temperature will ensure the killing of any common bacterial.

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