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canned salmon

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“Have not tried this one yet, was in a recipe collection CD.”
READY IN:
2hrs
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Pack chunks of salmon into quart jars.
  2. To each quart add 1 Tbsp salt and 1 Tbsp white vinegar.
  3. The vinegar will soften any bones missed.
  4. Add 1 Tbsp olive oil to keep the meat moist.
  5. Add 1 Tbsp catsup for color.
  6. Seal the jars.
  7. Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes.
  8. Drain the oil off when ready to use.

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