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Recipe(tried): Pressure Canning Salmon/ Linda BC

Preserving - Other
This is taken from my Presto Pressure Canning Guide

SALMON
Clean and wash fish thoroughly. Cut into container length pieces leaving in backbone. Soak in brine. 1/2 pound salt to 1 gallon water for 60 minutes. Drain well. Pack solidly in containers leaving 1/2 inch headspace. Adjust lids.

Pints or 1/2 pints:
100 minutes at
10 lbs pressure at 1000 ft. altitude
or
15 lbs pressure above 1000 ft. altitude
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