Ok. I got the smoker and the smoked salmon recipe.

Also have the pressure cooker and have jared up some tuna.

Would like to dabble with the idea of lightly smoking up some salmon then pressure cooking them with the idea of getting a jar of "canned" smoked salmon.

My plan would be to smoke up some fish at a cooler temperature 130 or so for about an hour.

Take that fish and add it to some jars.

Would you add in some liquid to the jars at this point? If so, what type of liquid (water or something like chicken broth)?

Seal everything up and pressure cook them just like I did for the tuna.

Sound about right?