Recipes - Admiral Pat’s Canned Salmon

Wash and blot dry skinned salmon fillets.
Cut in 2 in chunks.
Pack tight in pint jars.
On top of the fish in the pint jars place:
1. 1 tsp. salt
2. 1 tsp. lemon juice
3. Add 1 Tbs of ketchup if you want pink salmon.

**Do Not Add Water**
Pressure Cook at 15 lbs for 90 min.

Use the canned salmon to make salmon patties or we use it in place of tuna for spreads and casseroles.