canning salmon

Try cutting your clean salmon (no skins blood lines etc) into 2" chunks pack in pint jars, add 1 tsp canning salt, 2 TBL spoon catchup or V-8 for color, 1 TBL spoon Vinegar or Lemon juice to disolve bones, we also add 2 TBL Spoon olive oil for oil base and for variety a couple slices of Jalepeno peppers for different flavor, not hot. This is a very good recipe and our group cans a couple hundred jars a year.

Raw pack clean( no skin or bloodlines), 2" x2" chunks with bones still in fillet(they dissolve and not noticed when eating) into pint jars...add nothing else into jar, pressure cook 11 pounds for 90min....done. When you eat them, put whatever flavoring or cook the way you like (thats another topic)....only once in awhile will I add smoke flavor before canning( add in jar before)