To make canned salmon, soak the fillets in brine, smoke the fish, place the fish in clean, lidded canning jars, and simmer the filled jars for 100 minutes in a pressure cooker at 11 PSI. Use the pressure cooker according to the instructions in the owner's manual.
The salmon fillets should be soaked in brine and smoked prior to canning. Soak the cleaned fish fillets in cold water, salt and brown sugar for 12 hours in the refrigerator before placing the fillets in the smoker. Smoke the salmon fillets for five hours in a smoker. Wash and rinse the canning jars and lids, and allow them to dry.
Lightly pack the prepared salmon fillets in the jar, allowing 1 inch of empty space at the top of each jar. Wipe the mouth of the jar with a clean cloth, place the lid on the jar, and place the jar in a pressure cooker that is filled with amount of water and vinegar recommended in the owner's manual for the device. Cook the salmon for 100 minutes at 11 PSI, adjusting the temperature as needed to maintain the proper pressure.
Turn the pressure cooker off, allow it to remain undisturbed for 30 minutes, and remove the jars with tongs. Allow the jars to cool. The lids should produce a popping sound during the cooling process, indicating the fish has been properly canned.