To can salmon with a pressure cooker, cut the fish into fillet, and sterilize the canning jars. Pack the prepared salmon into pint jars, and place a rack in the bottom of the pressure cooker. Add the recommended amount of liquid to the pressure cooker, and process the jars at 10 pounds for 100 minutes. Allow the pressure cooker to cool, remove the jars, and check the seals after the jars cool. Immediately use or discard unsealed jars.
Alternately, cut the fish into fillets, and brine the fillets in a mixture of brown sugar, water and salt for 12 hours. Rinse the fillets, pat them dry, and smoke them for five hours. Remove the skin from the fillets, if desired. Lightly pack the fish into jars, allowing 1 inch of headspace.
Add liquid to the pressure cooker, and process the jars for 100 minutes at 11 pounds per square inch, adjusting the heat as needed to maintain the recommended pressure. Allow the pressure to drop to zero before opening the pressure cooker to remove the jars.
Another option is to brine the fish in salty water for one hour. Drain the fish for 10 minutes, and process in sterilized jars for 1 hour and 40 minutes at 10 pounds, adjusting the pressure as needed for elevation. Do not open the pressure cooker until it cools.