Pack salmon tightly into 1 qt. Canning jars, wide mouth works best. Into each jar add 1 tsp. salt, 1 tsp. ketchup and 1 tsp. vinegar. Wipe top of jar and seal with lid. Place in pressure cooker in about 2" of water and cook for 90 minutes at 15 lbs pressure. If using water bath cool for 3 hours. Store in cool dark place.
