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