Canned Salmon - cooking recipe

Ingredients

1 tsp. canning salt
1 tsp. tomato paste
1 tsp. lemon juice (ReaLemon)
1 tsp. salad oil (optional)

Preparation

Fill 4 pint jars with 1 inch chunks of salmon only to the neck of jar.
Put lids on.
Use 1 quart water in pressure cooker with rack plus 1 tablespoon of vinegar to keep jars from becoming cloudy.
Pressure at 10 pounds for 90 minutes.
Cool for 30 minutes, then tighten caps.