Canned salmon
Canned salmon
Ingredients/Components
- tomato paste - 1 tsp
- canning salt - 1 tsp
- lemon juice ReaLemon - 1 tsp
- salad oil optional - 1 tsp
How to make canned salmon:
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.Recipe categories: Fish, Saltwater fish, Salmon.
Rating:
Related ingredients:
milk, butter or margarine, salt, pepper, chopped onion, parmesan cheese, parsley
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