Canned Salmon

Salmon
1 tsp. salt
1 tsp. ketchup
1 tsp. 5 % distilled white vinegar

Pack salmon tightly into 1 qt. Canning jars, wide mouth works best. Into each jar add 1 tsp. salt, 1 tsp. ketchup and 1 tsp. vinegar. Wipe top of jar and seal with lid. Place in pressure cooker in about 2" of water and cook for 90 minutes at 15 lbs pressure. If using water bath cool for 3 hours. Store in cool dark place.

-------------------------

Canned Tuna and Canned Salmon Recipe

Tuna,Raw Pack-Filet raw tuna.
Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
Cut fish into quarters; remove all bones; discard dark flesh.
Cut quarters crosswise into jar-length pieces.
Only process in half-pints or pints.
Pack fish into hot jars, leaving 1-inch headspace.
Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
Adjust two-piece caps.
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
Bake at 350*F for 1 hour or until done.
The internal temperature of the tuna must be 165* to 175*F.
Refrigerate overnight.
Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
Cut fish into quarters, removing all bones.
Discard all dark flesh.
Cut quarters crosswise into jar-length pieces.
Only process in half-pints or pints.
Pack fish into hot jars, leaving 1-inch headspace.
Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
Remove air bubbles.
Adjust two-piece caps.
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
cut fish into jar-length pieces.
Let soak in brine 1 hour.
Drain for 10 minutes.
Only process in half-pints or pints.
Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
Adjust two-piece caps.
Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.

-------------------------------

Canned Salmon Recipe - Cucumber Sandwich

1/4 cup of cream cheese
3 tablespoons of plain lowfat yogurt
1 tablespoon of lemon juice
1 can of canned salmon in water - make sure you drain the water when making canned salmon recipes
1/4 chopped red onion
1/2 teaspoon of chopped fresh dill
1 cup of sliced and peeled cucumber
8 or 10 slices of whole grain bread

Combine and beat the cream cheese, yogurt and lemon juice in a food processor or electric mixer. Open the canned salmon and flake the salmon into a bowl - add the cheese mixture, chopped onion and the fresh dill to the canned salmon recipe and mix well.

Place half of the cucumber slices on the 4 or 5 bread slices and spread a generous 1/2 cup of the canned salmon recipes mixture. Top the remaining cucumber slices and bread. You can make 4 or 6 sandwiches. A very popular favorite of the canned salmon recipes.

-------------------------------

Canned Salmon Croquettes recipe
site: www.fishermansexpress.com/canned-salmon-croquettes.html
We're sorry but this website does require Javascript to be enabled. If you have it disabled please enable it now and start over by clicking here. Thank you.

Vital Choice Seafood
site: www.vitalchoice.com/
Canned Salmon is one of hundreds of fish recipes found at Land Big Fish....

Canned Salmon Recipe
site: www.landbigfish.com/recipes/showcase.cfm/recipe.420.htm

Canned Tuna And Canned Salmon Recipe
site: www.recipezaar.com/61049
Recipes using canned salmon and salmon steaks and fillets.

Salmon Recipes - Recipes Using Canned Salmon
site: southernfood.about.com/od/salmonrecipes/