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.
A salt solution used for canning vegetables is called a brine solution. It typically consists of water, salt, and sometimes vinegar or sugar. The vegetables are submerged in the brine before being processed and sealed in jars for preservation.
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It isn't necessary to add salt to canning tomatoes, but if you do, be sure to use salt with no iodine.
To make canning salt at home, simply grind regular table salt into a finer consistency using a food processor or mortar and pestle. This will create a salt that is suitable for canning and preserving foods.
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 )
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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.
amount of vinegar needed to colorfast 10 yards of fabric
She used 613.2 ml.