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Recipe(tried): Smoked Canned Salmon Recipe.

Misc.

This is a MUCH easier recipe that I have used repeatedly on all types of fish. The fish is not really smoked, but tastes like it, and you can control the salt content.

Use Wide Mouth Pint Jars
Cut fish in pieces & pack tightly in jars. Leave 1/2 inch to top pf jar. Do not bone or skin fish (vinegar dissolves bones and skin)

Place in each jar:
2 teaspoons catsup
2 teaspoons vinegar
3/4 teaspoons salt (less if salt is a concern)
1 teaspoon oil
3 drops liquid smoke

(can also use cocotail sauce in place of catsup or add small amount of horseradish)

Put lids on jars and tighten.
Put jars in canner with water to 3/4 full in canner. Process 90 minutes at 15 pounds pressure. When jars are cool (DO NOT RUSH THIS STEP) remove jars and tighten lids again.

Enjoy!


MsgID: 20196
Shared by: Joan from Montana
In reply to: request:Smoked Canned Salmon Recipe.
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1
  Thane
2
  Linda from Az.
3
  Linda from Az.
4
  Joan from Montana
5
  Carol Cape Cod
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