Canned Salmon

Directions

1. 1
   Fill 4 pint jars with 1 inch chunks of salmon only to the neck of jar.
2. 2
   Put lids on.
3. 3
   Use 1 quart water in pressure cooker with rack plus 1 tablespoon of vinegar to keep jars from becoming cloudy.
4. 4
   Pressure at 10 pounds for 90 minutes.
5. 5
   Cool for 30 minutes, then tighten caps.