Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.

Target recipe: toasted bagels, buns, or bread. make a white sauce by gently melting the butter first, then stir in the flour. slowly add the milk and using a whisk, stir until smooth. add salt and pepper and gently boil to thicken. drain the salmon and take out the bones and/or skin if desired. stir the salmon into the white sauce and heat thru. serve over toast or your favorite toasted bread item. also great with side dishes of vegetables, potatoes, or rice.