Instructions

1. Wash the salmon thoroughly in cold water and then soak the fish in salt water for 30 minutes. Remove the head, tail and fins. Split the belly of the fish to remove the internal organs. Wash the fish again under cold water to remove all the blood.

2. Wash the canning jars in warm soapy water, rinse thoroughly and allow them to air dry. Cut the salmon into chunks that will fit completely inside a pint jar, about 2 to 3 inches wide. Cut across the body from belly to backbone.

3. Place the salmon pieces with the skin side against the glass. Leave 1 inch of space at the top of the pint jar. Pour 1 tsp. of salt into the top of each pint jar of sliced salmon. Place a lid and a ring on each jar.

4. Place the maximum number of pint jars of fish in your pressure canner (the number of jars depends on the size of the cooker). Fill with water to the level indicated on the inside of the pressure canner, usually about 3 qts. of water. Set the dial on the pressure canner to 100 minutes if cooking at 11 lbs. per square inch.

5. Turn off the pressure canner and carefully release the steam according to the manufacturer's instructions. Remove jars from the canner using a jar lifter supplied with your pressure canner, or tongs. Place the jars on a towel, wooden cutting board or thick newspaper on the counter to cool.