canned salmon

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• salmon fillet, boned and trimmed, cut into 1-inch chunks
• 1 tablespoon salt
• 1 tablespoon vinegar
• 1 tablespoon olive oil
• 1 tablespoon catsup

Recipe

• 1 pack chunks of salmon into quart jars.
• 2 to each quart add 1 tbsp salt and 1 tbsp vinegar.
• 3 the vinegar will soften any bones missed.
• 4 add 1 tbsp olive oil to keep the meat moist.
• 5 add 1 tbsp catsup for color.
• 6 seal the jars.
• 7 leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes.
• 8 drain the oil off when ready to use.