Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: preheat a grill for medium-high heat. place the grill rack 5 inches from the heat source. in a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. blend into a smooth paste. spread the herb paste over the salmon fillets and allow to marinate for five minutes. remove salmon from marinade, and discard remaining marinade. lightly oil the grill, then grill salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork. brush the fillets with melted butter and serve with lemon wedges.