Canning Sockeye Salmon How to Avoid Zombie Acopoly
We love salmon patties and salmon chowder. Today I canned 7 pints. That would give us 14 days or more of easy living if we were to experience a zombie apocalypse.
This is a how-to can salmon. NOTE: You MUST have a pressure canner to can salmon! You will find my recipe for salmon patties on JAP.
PS I can the heads, flippers and bellies for our dogs.
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- 7-8 lb
2Heat water in pressure canner to boiling. Boil jars for at least 5 minutes...remove to drain and dry
4Add 1/2 tsp of salt to each sanitized jar. Pack jars with salmon---Skins facing the outside of the jar. Only pack to 1/2" of the top of the jar. Do not add any liquid.
10After time is up, turn off the heat and allow the canner to come to rest. The pressure release valve will go back down.
11IMPORTANT: When you lift the lid off the canner, lift the lid away from you. This will prevent scalding/burning yourself and fogging your glasses.
12You might hear the jars sealing themselves before you even lift them out of the canner that is ok. Transfer the hot jars to a dry clean surface. (I like to use a bath towel)