Canned Salmon - Recipe

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CANNED SALMON

Dice the boned and trimmed fillets, into 1-inch chunks and pack into quart jars.

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1 tbsp. salt
1 tbsp. white vinegar

The vinegar will soften any bones missed.

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1 tbsp. olive oil

Olive oil will keep the meat moist.

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1 tbsp. catsup

This will add color to the meat a reddish-pink color.

Seal the jars. Leave 2-inch air space for expansion and boil in a pressure cooker at 10 pounds pressure for 90 minutes.

Drain the oil off when ready to use or use paper towel to pat away oil.

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