Canned Salmon
Have not tried this one yet, was in a recipe collection cd.
Steps
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.
Ingredients
salmon fillet, salt, white vinegar, olive oil, catsup