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Preparing the jars
Cutting spring salmon to fit into jars.
A pinch of salt and a few drops of vinegar
Sealing lids and rings before going into hot water bath.
Sockeye filets ready for canning.
Never get tired of seeing the spring and sockeye salmon hanging in the smokehouse.
Choosing those that are ready for lite-smoked canning.
Skins are removed for canning.
Lite- Smoked Peppered Spring
Lite-Smoked Peppered red Spring
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