CANNING SALMON

(recipe from an old friend Carol L.)
NOTE: I have used lake trout in this recipe instead of the salmon with amazing result. :))

Brind for each jars:

1 tbsp. vinegar
1 tsp. pickling salt
1 tbsp. ketchup
1 tbsp. mustard

Sterilize jars in microwave on high for 1 minutes.
Cut fish into pieces. Pack jars with fish and brine, leaving no air space. Tighten the lid not to allow air or water to get in. Shake jars to allowed brine to mix with fish. Put in canner in cold water. Keep lid under water at all time.

For pint jars - boil for 2 to 2 1/2 hours on medium heat
For quart jars - boil for 4 hours on medium heat.

When cooked, let cool. Store in cool dark area. Storage life is up to one year.
Pressure cook for 40 minutes.