canned salmon

Recipe by Laura Bruce
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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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.
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