Sniper-T
10-19-2011, 03:48 PM
A friend of mine was over yesterday and brought a jar of his own canned salmon.
truly Outstanding!
He just sent me the recipe:
Canning Salmon
Or any other fish...
Put all jars lids etc through dishwasher with no soap just hot
Brine- 1 cup of salt in five gallon pail. Only fill pail to half full
Toss in salmon with skin on into brine for 24 hours. If still frozen make it 30 hrs
Remove salmon, rinse and dry. Cut off skin and fat
Cut into 1-2 inch cubes
Mix 1 part canola oil, 1 part ketchup and 1 part vinegar together (2 cups of each should suffice)
Fill jars with salmon to 1 inch from the top (bottom of neck) using red funnel
Add mixture using the red stick to help get the liquid to the bottom of the jars. Fill to within one inch of the top
Tighten lids only hand tight (finger tight) so air can escape under pressure)
Put couple of inches of water into pressure cooker and put jars in (be sure to have the false bottom in the cooker)
Put on stove with high heat and wait for steam to begin.
Once steam begins wait 8 minutes then put cap on and get pressure up to 15 lbs
Once at 15 lbs reset heat and cook for 1.5 hours.
Remove and wait for cooling to cause jar lid to click indicating tight seal then tighten more and store.
truly Outstanding!
He just sent me the recipe:
Canning Salmon
Or any other fish...
Put all jars lids etc through dishwasher with no soap just hot
Brine- 1 cup of salt in five gallon pail. Only fill pail to half full
Toss in salmon with skin on into brine for 24 hours. If still frozen make it 30 hrs
Remove salmon, rinse and dry. Cut off skin and fat
Cut into 1-2 inch cubes
Mix 1 part canola oil, 1 part ketchup and 1 part vinegar together (2 cups of each should suffice)
Fill jars with salmon to 1 inch from the top (bottom of neck) using red funnel
Add mixture using the red stick to help get the liquid to the bottom of the jars. Fill to within one inch of the top
Tighten lids only hand tight (finger tight) so air can escape under pressure)
Put couple of inches of water into pressure cooker and put jars in (be sure to have the false bottom in the cooker)
Put on stove with high heat and wait for steam to begin.
Once steam begins wait 8 minutes then put cap on and get pressure up to 15 lbs
Once at 15 lbs reset heat and cook for 1.5 hours.
Remove and wait for cooling to cause jar lid to click indicating tight seal then tighten more and store.