A pressure canner is required for canning salmon. I used to have one at home but on the boat all I have is one of those really big enamelware pots (it gets used for literally everything -- mostly related to cleaning tasks -- which isn't appropriate for fish. My little pressure cooker, I suppose, could do 3 quart jars but I don't think 4 would fit
Anyway, info on pressure canning is available from University of Alaska Fairbanks (hum....maybe other folks up there have too many fish, too!) here: http://nchfp.uga.edu/how/can_05/alas...ish_qtjars.pdf
I don't have any really good recipes for the canning of fish (process itself). When we end up with too much fish from a big catch of lake trout (Northern MN on Lake Superior) we take it into town to the smokehouse. They smoke and sell smoked fish, but also will smoke the fish you bring in. You may have access to a smokehouse there? That won't last a long time, of course, but in the winter, you can store it outside in a bear-tight series of metal cans and plastic bags (um, we do this in northern MN too...). Don't laugh, but when my father-in-law retired and moved to a cabin in the middle of nowhere in northern MN, he would take in a bunch of lake trout, have it smoked, and then bring it home and hang it high in a tree (in the said series of plastic bags) and he'd have frozen, smoked, lake trout for months. We used to tease him about losing track of which tree he stored the trout in.
There is some good info here
about smoking fish for canning and with links to other canning of meats.
One good recipe for canned salmon is to add the following to each batch of 10 lbs salmon. This comes from an old cookbook I have (dated 1938) that was used by an avid angler we know. I haven't used the recipe but it has stars next to it, so someone liked it.
1/4-teasp. Canning Salt
1/2 teasp Pepper
1/2-teasp. dried Dill
1-teasp dried and crushed Garlic (or 1/2 teasp Garlic Powder)
1/2-teasp dry mustard
1 tablespoon white or brown sugar (or 1 teasp molasses)
1/2 teasp chili pepper