So, this was my canning adventure. I processed our 35 Red Salmon about 2-3 days after everyone else had left from dipnetting. I processed/bottled all but about 15 of the fish. I used two 16 pint canners (one was Kaye's), about 9 hours, and ended up with 96 pints of salmon. Counting the stuff we had from last year we have about 140 pints of salmon in our food storage. We eat it too. It's so good. Lachlan likes it ok...he's way more into the smoked stuff though. Shayne smoked the last 15 fish, and they are delectable! I tried to do most of while Lachlan was sleeping, but when he was awake he hung out in the pack n' play.
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