Salmon, cut in 1" x 1" 1/2" pieces (fillet & skinned)
1/2 tsp. salt (non-iodized)
1 tbsp. white vinegar

Cut salmon in 1" x 1 1/2" pieces and press into pint jars. Screw on lids and cook in pressure cooker at 10 pounds pressure for 90 minutes. Take off heat until pressure comes down. Open cooker and leave jars in to cool.