Canning Fresh Salmon - cooking recipe

Ingredients

salmon
1 tsp. salt
1 tsp. vinegar
2 Tbsp. ketchup

Preparation

After salmon is cleaned and ready to cook, cut in chunks and pack in jars, leaving about an inch at top.
Put 1 teaspoon salt, 1 teaspoon vinegar and 2 tablespoons ketchup to each quart. (Don't cover with water; it makes own juice.)
Put lids on and cook 3 hours to cold pack or 90 minutes after control jiggles with 10 pounds pressure.
Same for quarts or pints.