CANNED TUNA VS CANNED SALMON RECIPES

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CANNED TUNA AND CANNED SALMON RECIPE - FOOD.COM



Canned Tuna and Canned Salmon Recipe - Food.com image

Make and share this Canned Tuna and Canned Salmon recipe from Food.com.

Total Time 2 hours

Prep Time 20 minutes

Cook Time 1 hours 40 minutes

Yield 1-8 half pint

Number Of Ingredients 3

tuna or salmon
salt
vegetable oil or water (for hot pack)

Steps:

  • Tuna,Raw Pack-Filet raw tuna.
  • Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
  • Cut fish into quarters; remove all bones; discard dark flesh.
  • Cut quarters crosswise into jar-length pieces.
  • Only process in half-pints or pints.
  • Pack fish into hot jars, leaving 1-inch headspace.
  • Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
  • Adjust two-piece caps.
  • Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
  • Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
  • Bake at 350*F for 1 hour or until done.
  • The internal temperature of the tuna must be 165* to 175*F.
  • Refrigerate overnight.
  • Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
  • Cut fish into quarters, removing all bones.
  • Discard all dark flesh.
  • Cut quarters crosswise into jar-length pieces.
  • Only process in half-pints or pints.
  • Pack fish into hot jars, leaving 1-inch headspace.
  • Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
  • Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
  • Remove air bubbles.
  • Adjust two-piece caps.
  • Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
  • Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
  • cut fish into jar-length pieces.
  • Let soak in brine 1 hour.
  • Drain for 10 minutes.
  • Only process in half-pints or pints.
  • Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
  • Adjust two-piece caps.
  • Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

CANNED SALMON SALAD SANDWICHES RECIPE | CARIBBEAN GREEN LIVING



Canned Salmon Salad Sandwiches Recipe | Caribbean Green Living image

A quick, tasty and easy meal with Canned Salmon Salad for lunch and even dinner

Provided by Gemma

Categories     Appetizer    Appetizers and Snacks    Dinner    Lunch

Prep Time 10 minutes

Yield 2

Number Of Ingredients 10

1 5 ounces cans salmon drained
1-2 tbsp mayonnaise
1/2 tsp Dijon mustard
½ tsp Noubess Hot and Spicy Sauce
½ tsp Dijon Mustard
1 tsp fresh parsley (chopped)
1 Scallion (chopped finely)
1 tbsp Red Onion (chopped finely.)
? - ¼ tsp Lemon Juice
Crusty Bread or Bagel

Steps:

  • Drain the salmon and add it to a bowl. Mash it with a fork. Add the other ingredients to the bowl, and mix them all together. Taste and season and adjust seasoning and lemon juice as needed.
  • This recipe makes enough for 2 sandwiches for 2 people (2 bagels also). Add a couple of slices of tomato, and lettuce leaves. This canned salmon salad will keep in the fridge for 3-5 days in an airtight container.

Nutrition Facts : Calories 54 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, TransFatContent 1 g, CholesterolContent 3 mg, SodiumContent 76 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 4 g, ServingSize 1 serving

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