as my dh is native we can alot of salmon every year. we find that you get more flavour if you leave the bone in as well as get the benefit of calicum too. also when processing in pressure canner would process quarts for longer time as 90 mins at 10lb pressure is used for pints
As I'm canning PINKS I wouldn't be using the oil as it's an oily fish to start with. I will try this later with the sockeye and coho. Thanks for the tips as I have never canned it before.