I've canned a fair amount of raw salmon and have that process down well. This time i cold smoked salmon and want to can it.
I use a Bradley smoker and the wood biscuit heater raises the temp in the box to about 135 degrees. I ran smoke for 2 hours. The salmon appears to be partially cooked.
My question is this: When i pressure cook the salmon can i run it for less time because it has already started cooking? I don't want to overcook the fish.
I'm using an All American 921 pressure cooker and the book says to process for 110 minutes.
I appreciate your wisdom!