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    You are in: Home / Recipes / canned salmon Recipe
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    canned salmon

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Laura Bruce's Note:

    Have not tried this one yet, was in a recipe collection CD.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Pack chunks of salmon into quart jars.
    2. 2
      To each quart add 1 Tbsp salt and 1 Tbsp white vinegar.
    3. 3
      The vinegar will soften any bones missed.
    4. 4
      Add 1 Tbsp olive oil to keep the meat moist.
    5. 5
      Add 1 Tbsp catsup for color.
    6. 6
      Seal the jars.
    7. 7
      Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes.
    8. 8
      Drain the oil off when ready to use.

    Ratings & Reviews:

    • on August 13, 2006

      as my dh is native we can alot of salmon every year. we find that you get more flavour if you leave the bone in as well as get the benefit of calicum too. also when processing in pressure canner would process quarts for longer time as 90 mins at 10lb pressure is used for pints

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2006

      35

    • on August 25, 2005

      55

      As I'm canning PINKS I wouldn't be using the oil as it's an oily fish to start with. I will try this later with the sockeye and coho. Thanks for the tips as I have never canned it before.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for canned salmon

    Serving Size: 1 (62 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 137.0
     
    Calories from Fat 122
    89%
    Total Fat 13.5 g
    20%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 7144.5 mg
    297%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.4 g
    13%
    Protein 0.2 g
    0%

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