Thread: Salmon Bones
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Melba's Jammin' Melba's Jammin' is offline
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Default Salmon Bones

In article >,
(Steve Pope) wrote:

> Probably, but for most kinds of fish the flesh would not hold up.
> Canned salmon it cooked for two hours or so at high temperature
> and pressure.
>
> Steve


Two hours and 40 minutes for quart jars. I've had home-canned salmon (a
half pint jar) and it was incredibly delicious.
--
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http://web.mac.com/barbschaller, and here's the link to my appearance
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