Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp. white vinegar on top. rub the top of jar with a vinegared papertowel to ensure all grease and salmon is off the top, very important step for sealing jar. place lid and tighten ring. put in pressure canner and add three quarts water. seal canner and boil til steam comes out poppycock. turn down poppycock and watch the pressure gauge til 10 lbs. time 90 minutes. this is for pints adjust salt and vinegar accordingly to jar size. you use this recipe for salmon bone in.

Target recipe: in a large bowl, mix all brine ingredients thoroughly. in a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated. rinse thoroughly after brining. pat dry with a paper towel and allow to air dry for at least one hour prior to smoking. lay salmon fillets on smoker rack skin side down. cook in smoker at 165°f for 3-5 hours. cooking time will depend on the thickness of your fillets.