If you download Guide 5 of the USDA guide to home canning it provides detailed instructions on how to can fish in pints and quarts. It also tells you how long to process it for in a pressure canner. The short answer is: If the fish is frozen, thaw it in the refrigerator before canning. After rinsing the fish cold water, add 1 tablespoons of vinegar per quart to the water to help remove slime. Add 1 teaspoon of salt per pint, if desired.
Probably
It isn't necessary to add salt to canning tomatoes, but if you do, be sure to use salt with no iodine.
vinegar dissolves the salt making it taste less salty and more vinegary or more like plain French Fries ( depends how much vinegar you put in )
No.
When doing any type of canning or perserving, do not use regular table salt, which can alter the color. Instead use canning salt or sea salt.
Vinegar works as a better preservative than salt because its acetic acid kills bacteria rather than just dehydrating as salt does. Not saying that salt is a bad preservative just that it doesn't eliminate as much bacteria as vinegar does.
The particles in Sugar are much more loosely spread than the particles in Salt. Because of this, Vinegar breaks down Sugar faster than Salt. You should find this with most liquids, not just vinegar.
They can. salmon is good for dogs. However, the salt content in most smoked salmon is quite high. Therefore, dogs should not have much of it.
She used 613.2 ml.
In general, the more vinegar the better. It sets the color and makes it brighter.
amount of vinegar needed to colorfast 10 yards of fabric
Salt curing Dehydrating Freezing