When salmon run, many lucky anglers find themselves with an overabundance of fish. Freezing and smoking aren't the only ways to put that bounty up for future use, nor often the best. Canning salmon in glass jars using a pressure cooker preserves the fish's fresh flavor and moist texture. It's also easy, if you have the correct equipment, including a pressure canner in good working order, good quality canning jars and new, self-sealing lids. (If your canner has a pressure gauge, be sure to have it checked for accuracy at your local extension office.)
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