Canning Salmon with Rebecca

A new first: canning salmon! Rebecca and I jarred 4 jars of salmon fillets that had been lightly smoked, and 10 jars of salmon fillets with a jalapeno BBQ sauce on it.  The fish was all the Notmeyer’s fish from 2012, my contribution was the pressure cooker and jars.  🙂

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The final product … have yet to taste it but it sure looks good!

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Jalapeno BBQ Sauce for canning salmon (courtesy of Bob Dilly):

3 Cup Ketchup

1 cup Vinegar

1 cup Olive Oil

2 tsp salt

1/2 tsp white pepper

1/4 – 1 lb jalapeno peppers, chopped

garlic cloves, minced

Mix together in a large pot and simmer while preparing jars.   Pack jars halfway with salmon (no skin), fill jars 3/4 full with the sauce.  Run a chopstick around the jars to get the sauce completely around the fish.  Process jars in a pressure canner at 10 lbs pressure for 90 minutes.  Makes enough sauce for 16 pints.

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