My wife and I are very new to canning. I had a REALLY good salmon fishing season this year and we inherited the ol family canning supplies. We followed the recommended instructions for canning salmon (10lbs at 100 minutes) and all 10 of our jars sealed up nice and tight.
Only thing throwing us off is these deposits (white blobby deposits on the jar walls) of what we think is fat.. normal? Every jar has them.
And yes the meat is a off pink on purpose it is a local salmon called Tule (White Salmon).
by HellaBamford
1 Comment
Here’s instructions for canning salmon in quarts, the canner needs to be vented for longer than with pints and half pints:
[https://www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php](https://www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php)