canned salmon

Have not tried this one yet, was in a recipe collection CD.

• Ready In: 2 hrs
• 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

1. Pack chunks of salmon into quart jars.
2. To each quart add 1 Tbsp salt and 1 Tbsp white 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.