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re: canning pickled fish

Misc.
I am sorry, but it would just be mush since it would have to be pressure canned for so long. It is a food that is made fresh and should be kept in the refrigerator and eaten within 4-6 weeks.
MsgID: 204994
Shared by: Linda Lou,WA
In reply to: ISO: Canning Pickled Salmon
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Canning Pickled Salmon
  Dan Graham
2 re: canning pickled fish
  Linda Lou,WA
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