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Quick Canning Pink Salmon


To each pint of fish add:
1 tablespoon vinegar
1/4 teaspoon salt
2 tablespoons tomato juice

Leave 1-inch headspace. Adjust lids. Process according to the table for fish.

NOTE:
Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.