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CANNED


CANNED SALMON

Liquid for each jar:
1 tbsp. vinegar
2 tbsp. cooking oil
1 tsp. Salt
2 tbsp. tomato juice

Remove skin from fish fillets and cut into 1 inch cubes. Pack into 1 pint jars, leaving room for liquid.

Put on canning lids. Place in pressure cooker. (Do not submerse in water - approximately half covered). Cook for 90 minutes at 10 lbs. Remove from heat and let stand till cool.

PICKLED SALMON

Remove skin and fillet fish into pieces no smaller than 1 inch square. Place in glass or earthenware crock. Add 5/8 cup non-iodized salt per quart of fish. Cover with white vinegar, stir lightly daily. Let stand for 5 days. Pour off liquid. Rinse till water is clear.

Add 2 cups sugar, 1 quart white vinegar, 1 quart white port wine, 1/3 cup pickling spice (Wagner's or Spice Island brand), 2 medium Bermuda onions, sliced. Let stand for 5 days; stir lightly daily.

Keep refrigerated. Cover crock with saran wrap. Makes 3 quarts.

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