I just received a fresh 14lb spring salmon and I have a brand new pressure canner that I'm a little scared of using. Tips?
Diana B is a trusted home cook.
From a Master Food Preserver: http://www.sbcanning.com...
It can be done (Diana B's link looks good) but takes FOREVER (and DO NOT shortcut!!!). Personally, I'd freeze it.
I am with SeaJambon on this one.
Please enter a valid email address.
Well played. You deserve a cookie.
A detailed tutorial from our warmest, fuzziest editor
Flower Shopping for Flower Haters
Your Friday Commute Reading List
Your Favorites, Back in Stock
Please Make These for Us
Shop the Piglet Cookbooks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.