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Salmon or Shad

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Preserving a fisherman's catch extends the pleasure of a successful fishing trip with ready-to-use fish from your pantry.

Level of Ease:

Advanced

Preserving Method:

Pressure Preserving

You Will Need:

  • Salmon or Shad
  • Salt
  • Water
  • Half pint or pint glass preserving jars, only, with lids and bands

Directions:

  1. PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. DISSOLVE 1 cup salt in 1 gallon water to make brine. Cut fish into jar-length pieces. Let soak in brine for 1 hour. Drain for 10 minutes.
  3. PACK fish into hot half pint or pint jars, skin side next to glass leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes for half pints and pints, adjusting for altitude.

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