1. Begin by sterilizing the jars and lids.

2. Cut salmon into 1" steaks.

3. Brine salmon in a solution of 8 parts water, 1 part coarse salt. Cover the salmon and brine in the fridge for at least 1 hour. Drain the brine and pat the salmon dry with paper towel.

4. Pack jars with salmon, skin side of the fish to the outside of the mason jars, leaving 1" of head space.

5. Do NOT add liquids. Adjust lids to be hand tight.

6. Place jars on a canning rack in the pressure cooker, they can be stacked two layers high with a rack between the layers.

7. Fill the canner with 12 cups of boiling water and 1 Tbsp vinegar (to prevent staining).

8. Heat the canner to 11 pounds pressure and process for 90 minutes.