canned salmon
- Ready In:
- 2hrs
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- salmon fillet, boned and trimmed, cut into 1-inch chunks
- 1 tablespoon salt
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1 tablespoon catsup
directions
- Pack chunks of salmon into quart jars.
- To each quart add 1 Tbsp salt and 1 Tbsp white vinegar.
- The vinegar will soften any bones missed.
- Add 1 Tbsp olive oil to keep the meat moist.
- Add 1 Tbsp catsup for color.
- Seal the jars.
- Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes.
- Drain the oil off when ready to use.
Questions & Replies
Got a question?
Share it with the community!