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Basic Canned Salmon RecipeKindly sent in by Gary Thompson Basic canned salmon is a great way to preserve salmon because my grandchildren and I fish (recreationally) for Salmon in LakeMichigan all summer and we always have several pounds of fish at the end of the season. This is the best method I have found to both preserve and to use the left over salmon. You can also use Trout and Steelhead. Ingredients
Method Put one Tbsp white vinegar into each jar. Put approximately one Tbsp of catsup into each jar. Cut fish into small chunks and place into jars up to 1/2" from the top of the jar. Using your fingers, gently press as much air bubbles out of the fish as possible. Finish by adding 1/4 tsp of salt to each jar of salmon. Place lids in hot water while filling the jars and then place heated lid and sealing ring on each jar. Place pint jars of fish into the pressure canner/cooker. Cook in a PRESSURE CANNER/COOKER for 90 minutes at 15 psi. (For safety sake, please follow the canner/cooker manufacturerers instructions.) When the process is complete and the canner has cooled down, carefully place the hot jars on the counter to cool. Use in any recipes that call for canned salmon or tuna. Thanks Gary, it's a great recipe for salmon!
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