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.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>