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?
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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.
No tape—just 2 things you probably have.
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