WDFW puts out a booklet called "Pacific Salmon Cookbook". It describes the canning process. About the only ingredient you need besides salmon is salt(one-half teaspoon per pint). I think some people add liquid smoke, but I don't know the amount. We've never had a failure following the directions in that booklet which should be available at regional offices and at the Olympia headquarters. It cost 50 cents when I picked it up, might be a bit more now. Every recipe I've seen for canning salmon says you should never use jars larger than pints. Also, pack the bones, especially the backbone, into the jars. It's essential for flavor and added nutrition. Good luck!