1 heaping tsp. salt
1 tbsp. vinegar
1 tbsp. ketchup (optional)

Seal tightly and put in the canner. Cover the top of the lid with a half-inch of water.
When the water boils, set a timer for 4 hours. Make sure lids are always under water.

If you wish the Pike to have the appearance of salmon, put ketchup in the sealer.