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Bookmark or Share- Favorite canned salmon recipe | Michigan Sportsman ForumTake fresh salmon, clean, skin and cut into chunks small enough to put into pint jars. Pack clean jars tightly with fish leaving 1/2 inch head space. add 1 tsp salt. place hot lids with bands. Following pressure canner directions bring canner up to 10 pounds pressure and cook at pressure for 90 minutes.
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