Remove the skin (optional) and cut the salmon into smaller pieces. Wash fish pieces and place them in the brine, ensuring they are fully submerged. Let the salmon brine in the refrigerator for 1-2 hours. This step infuses the fish with flavor and improves its texture during canning.

After brining, remove the salmon from the brine and rinse it under cold water to remove excess salt. Pat the pieces dry with clean towels or paper towels.

Place the salmon chunks into sterilized jars and pack fish (half pints are my favorite), leaving 1-inch headspace at the top. Do not add liquid—the fish will release its juices during the canning process.

Clean jar rims by wiping them with a cloth dipped in vinegar to remove any residue. This ensures a proper seal. Place the lid on the half-pint jar and tighten the metal bands to fingertip-tight.

Place the canning rack at the bottom of the canner. Add a few inches of water to the pressure canner and arrange the jars inside, ensuring they aren’t touching. Place the canner lid on the canner and lock the lid. Vent steam for 10 minutes before sealing the vent.

Process half pint jars at 10-15 pounds of pressure (adjust for higher altitudes) for 100 minutes. Follow your pressure canner’s manual for specific instructions.

Once the processing is complete, allow the canner to cool naturally. Open it only when the pressure gauge reads zero or the pin drops; this will depend on your type of pressure canner. Carefully remove the jars and let them cool undisturbed for 12-24 hours. Test for good seals by pressing on the lids—if they don’t pop, the jars are sealed correctly. Wash jars and remove screw bands before moving to storage.