We’re spending July in the Pacific NW . So far we’ve got a total of 12 pints (24 quarter pints, and 12 half’s) of fresh sockeye from the Columbia and Copper River. Plan is to ship it back home to Texas so we can have quality salmon for the rest of the year! Some seasoned with TJ’s salmon rub and smoked salt, some have habanero, some are chili garlic. Pressure canned according to USDA instructions for pressure and time.
by Illustrious_Dust_0
1 Comment
Hi u/Illustrious_Dust_0,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*