Directions:
- Stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp.
- White vinegar on top.
- 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.
- Place lid and tighten ring.
- Put in pressure canner and add three quarts water.
- Seal canner and boil til steam comes out poppycock.
- Turn down poppycock and watch the pressure gauge til 10 lbs.
- Time 90 minutes.
- This is for pints adjust salt and vinegar accordingly to jar size.
- You use this recipe for salmon bone in.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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