Canning Fresh Salmon

Directions

1. 1
   After salmon is cleaned and ready to cook, cut in chunks and pack in jars, leaving about an inch at top.
2. 2
   Put 1 teaspoon salt, 1 teaspoon vinegar and 2 tablespoons ketchup to each quart. (Don't cover with water; it makes own juice.)
3. 3
   Put lids on and cook 3 hours to cold pack or 90 minutes after control jiggles with 10 pounds pressure.
4. 4
   Same for quarts or pints.