Fortune and opportunity have met in my life (no, I did not win Lotto!) Not only have I caught a few fish, I have scored on a Ives-Way canner sealer and two cases of cans from a friend (and it seems all the parts are there). Only problem is, either I am a bit of an idiot, or the instructions that came with it are a little bit incomplete. Is there any one out there that can tell me how much head space to leave in the top of the can (these are metal cans) above the packed raw salmon, and, do I seal the cans with the sealer before I steam them under pressure in the pressure cooker? Also, any one know of a good local source for more metal cans? Hopefully, the Fish Gods will stick around and bring in more to process.