Fish should be gutted within 2 hours of being caught and kept on ice until you are ready to process them. Remove head, tail, fins, and scales. You can remove the skin or leave it on. 

Cut the fish into 3.5 inch lengths or smaller. I usually cut it into 1 inch strips or so, sometimes smaller. 

Wash the pressure canner in warm soapy water and add water, according to the manufacturer's instructions. Put the rack inside the canner and put the canner on the stove. Heat the canner over medium heat to about 140 degrees F - do not let the water boil. 

Wash the jars and lids in hot soapy water and check the jars for nicks and cracks.

Fill the jars with the salmon pieces,  leaving a 1-inch headspace. If you choose to leave the skin on, place the skin against the glass. Pack the fish in fairly tight.

You can add up to 1 teaspoon of salt to each pint jar, if you desire. I rarely add salt, choosing instead to season the final product.

Do not add any liquid. The fish fat will produce its own liquid.

Clean jar rim with a clean, damp cloth. 

Place lids on the jars and screw bands on fingertip tight - like you would put on a mayonnaise jar lid. 

Put the filled jars in the pressure canner and lock the canner lid into place. 

Heat the canner on medium high until you see steam coming out of the vent. 

Let the canner vent a steady stream of steam for 10 minutes before putting on the weight or closing the petcock.

Process the filled jars for 100 minutes for pint jars and half-pint jars at 10 lbs. pressure for a weighted gauge canner and 11 lbs. pressure for a dial gauge pressure canner, adjusting pressure for altitude if necessary (see below). Timing starts after the pressure canner has reached pressure. 

After processing time is completed, turn off the heat and let the pressure can depressurize naturally. 

When the pressure guage is at zero, remove the weight or open the petcock and let the canner rest for 10 minutes. 

Open canner with lid facing away from you and using jar lifters, remove jars. 

Put the hot jars on a towel on the counter and let cool for 12-24 hours. 

When the jars have completely cooled (12-24 hours), remove bands and check for good seals. If any jars failed to seal, put them in the refrigerator and use within 5 days. 

Wipe jars with a clean cloth, label jars and store in a cool, dark place. Home canned fish is best when used within a year, however, as long as the jar is sealed, the canned fish is perfectly safe to eat.