stuff salmon tightly in canning jar place 1/2 tsp
Fill 4 pint jars with 1 inch chunks of salmon only to the neck of jar.
Put lids on.
Use 1 quart water in pressure cooker with rack plus 1 tablespoon of vinegar to keep jars from becoming cloudy.
Pressure at 10 pounds for 90 minutes.
Cool for 30 minutes, then tighten caps.
Scale and clean fish; dry well.
Use pint jars.
Cut fish in 1 1/2-inch pieces.
Place with fish skin side to jar.
In each pint jar, put 1 tablespoon vinegar, 1 tablespoon catsup, 1 tablespoon Wesson oil and 1 teaspoon canning salt.
Pressure can 90 minutes at 10 pound pressure.
After salmon is cleaned and ready to cook, cut in chunks and pack in jars, leaving about an inch at top.
Put 1 teaspoon salt, 1 teaspoon vinegar and 2 tablespoons ketchup to each quart. (Don't cover with water; it makes own juice.)
Put lids on and cook 3 hours to cold pack or 90 minutes after control jiggles with 10 pounds pressure.
Same for quarts or pints.
5 minutes at 10 lbs pressure in a steam
inutes at 10 pounds pressure in a steam-pressure canner.
Tuna
25\u00b0F.
Combine the salmon with the butter.
Add
ubes. Set aside.
Prepare pressure canner. Heat jars and lids
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Place salmon on a steamer rack; season
Pack chunks of salmon into quart jars.
To each quart add 1 Tbsp salt and 1 Tbsp white vinegar.
The vinegar will soften any bones missed.
Add 1 Tbsp olive oil to keep the meat moist.
Add 1 Tbsp catsup for color.
Seal the jars.
Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes.
Drain the oil off when ready to use.
br>To Make The Blackened Salmon: Rinse salmon with water and place
Clean and cut in chunks the salmon and pack in a quart jar. Add rest of the ingredients.
Cook at 10 pounds of pressure for 90 minutes in a pressure cooker.
erries.).
Make sure your canning equipment is scrupulously clean, and
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
of the cucumber and salmon over wasabi. Pick up the
Mix the creme fraiche, chives and shallots in a small bowl. Season to taste. Spread half the bread slices with creme fraiche mixture. Top with salmon, then sandwich with remaining bread.
Using a sharp serrated knife (or electric knife), trim crusts. Cut each sandwich into three long fingers. (The trick to tidy-looking sandwiches is to use a fast sawing action, without applying pressure to cut the sandwiches.)
Cover sandwiches with lightly dampened paper towel, then plastic wrap. Refrigerate until ready to serve.
For each pint of salmon mix together 1/2 teaspoon salt, 1 teaspoon light mustard, 1 tablespoon catsup and 1 tablespoon vinegar.
Can 3 hours or pressure can 1 1/2 hours at 15 pounds pressure.