I am no expert, we had alot of help from some older guys in camp, using their stuff, but basically we packed the jars with skinless chunks, added some of their "secret" recipe which was salt, hot sauce and something else. Then cooked the jars in a pressure canner for 100 minutes on a coleman stove maintaining the pressure at I believe 10-15lbs. It is fantastic , better than canned salmon for sure, hope to do it again this year. I'll be shopping for pressure canner soon.