Ingredients

salmon fillets
per quart jar:
1 Tbsp. salt
1 Tbsp. white vinegar
1 Tbsp. olive oil
1 Tbsp. catsup

Cooking Instructions

Dice the boned and trimmed fillets, into 1-inch chunks and pack into quart jars.
Add all ingredients to EACH jar. 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)