You don’t need a community cannery to encourage canning among members. Consider organizing canning classes, like one presented in the Fall 2012 by the Salmon Marketing Program of the Columbia River Inter-Tribal Fish Commission. Thirty-three fishers took part in the workshop that also focused on subsistence and commercial requirements. The Columbia River Inter-Tribal Fish Commission also created the Tribal Fisher’s Handbook: Improving the Quality and Safety of Tribally Harvested Salmon through Sanitation and Proper Handling. You can view a PDF of the booklet at this link.