Arrived home about 4pm, and had the fish on the stove at 530pm - taking them out of the canner at 930pm. Watched SYTYCD and the pressure gauge at the same time! Love it!
The meat weighed 10# 11oz - and, I had exactly 24 each 1/2 pint jars - no more and no less - so, none left over this time.
Before putting on the sterilized lids
and putting them into the canner.
Wow! You have been busy. Looks great. I feel like a salmon sandwich now. lol
Wow how colourful it all looks Karen before the lids go on! So you're equally creative in the kitchen too?
I just love this whole process of bottling (canning!) - it's a busy time in our kitchen around Feb/March
Enjoy the fruits of your labour - they will last quite a while!
Wow your salmon looks so perfect.....
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