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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Have not tried this one yet, was in a recipe collection CD. Ingredients:
salmon fillet, boned and trimmed, cut into 1-inch chunks |
1 tablespoon salt |
1 tablespoon white vinegar |
1 tablespoon olive oil |
1 tablespoon catsup |
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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