Canned Salmon - cooking recipe

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

Preparation

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.