canned salmon

• salmon fillet, boned and trimmed, cut into 1-inch chunks↗
• salt↗1 tablespoon
• white vinegar↗1 tablespoon
• olive oil↗1 tablespoon
• catsup↗1 tablespoon

Step-by-step instructions

1. 1

   Pack chunks of salmon into quart jars.

2. 2

   To each quart add 1 Tbsp salt and 1 Tbsp white vinegar.

3. 3

   The vinegar will soften any bones missed.

4. 4

   Add 1 Tbsp olive oil to keep the meat moist.

5. 5

   Add 1 Tbsp catsup for color.

6. 6

   Seal the jars.

7. 7

   Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes.

8. 8

   Drain the oil off when ready to use.