Friday, July 30, 2010

Does anyone have a good recipe for pressure canning fresh salmon?

Canning Salmon





Container-length pieces of salmon


1/2 lb. salt


1 gal. water





Canning salmon takes the patience of Job. Utterly spotless, scrupulously clean jars and lids are essential. Scald all items. Botulism is a potentially fatal disease and is the reason for care. The happy result, however, is can after can of salmon waiting confidently and patiently on the shelf. The rosier salmon - sockeye and coho - look nicer in the jar. All species taste similarly wonderful.





Cut salmon into container-length pieces. Make a brine solution with the salt and water and soak fish for 1 hour. Drain thoroughly on racks. Pack pieces solidly into containers, inserting odd-length pieces here and there. Wipe jar mouths. Leave 1/2 inch head space, adjust lids and process as per the instructions included with your pressure cooker. The instructions must be followed exactly. The contents of jars that do not seal should be eaten right away or discarded. After storage, jars with broken seals or ';blown'; lids (lids that bulge upwards from the container due to internal pressure) must be thrown away. Bacterial action has set in and the salmon is not safe for consumption.Does anyone have a good recipe for pressure canning fresh salmon?
http://www.youtube.com/watch?v=tbkDeGIs1鈥?/a>





This whole anime series says what I want to within the first three episodes in a way.

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