Salmon Trimmings with Bones

Hi,
I purchase salmon trimmings with bones for canning.
I use preserving jars of no larger than 500 gm capacity,smaller is okay, and with separate sealing lids with screw down bands.
The trimmings have to be cut up to fit the jars and packed tight but allowing about 15-20 mm clearance from the top.
I add 1 teaspoon non iodized salt,same of malt vinegar and olive oil,nothing else is required.Suprisingly the omega oil will almost fill the jar when finished cooking.
You have to have a quality pressure cooker to be able to have constant pressure of 10 PSI and maintain that for 100 minutes.
If you don't you will risk botulism and other bacteria will survive.
This is most important.
When removing jars from pressure cooker just tweak the bands but don't overtighten.
The jars should be left for a minimum of 3 months, if possible, to mature.
I preserve my whole salmon the same way and they are delicious.
Try it and you will be surprised how good they are,much better than anything you can purchase at the supermarket.

Awesome