Canned Salmon

Difficulty:

1/5

Ease of Preparation: Easy

Time of Preparation: 2 hours

Yield: 12 half-pound jars

Ingredients:

6 pounds salmon (2.7 kilograms)
Salt

Method:

Wash and sterilize the jars by putting them in a warm oven to heat for 10 minutes. Boil the lids in water for 5 minutes to soften the rubber seal. Clean and remove the skin and bones from the salmon. Cut it into pieces to fit into jars. For each 250 millilitres of volume add half a teaspoon of salt to the salmon. Do not add any liquid. Screw on the lids and place the jars in a pressure cooker.

Cook for 110 minutes. You must generate 11 pounds of pressure in the cooker for the salmon to be safe.