Canning Salmon, Need help now
I just acquired 15 lbs of beautiful salmon. I'm getting ready to can it. Ball Blue is very vague as to how. The book says to leave the skin on. It doesn't mention salt or water when filling jars, just to soak the salmon in brine for 1 hour before canning. Do I skip salt in the jar or is soaking it going to make it salty enough? What if I skipped tho soak, add 1/2 teas, salt per pint and added boiling water? The latter will be similar to canning beef. Hurry please anyone.