Captain Hank's Canned Salmon
Makes 9 pints
Mixture
for canning fresh salmon or steelhead:
- 10 TBSP cider vinegar
- 17 TBSP of ketchup (for color)
- 3 tsp salt
- 5 tsp garlic powder
- 5 tsp Old Bay Seasoning
Directions:
Pack the nine pints full of salmon. Take the above mixture and spoon it into the nine pints of salmon. Put lids into boiling water, then place on jars and tighten.
Put jars into a pressure cooker canner and bring the
pressure up to 10 lbs. Keep the pressure at 10 lbs. for 1 hour, then turn the
heat off. When cool, take the jars out of canner and wipe them off. Salmon is
now ready to eat.
