This is for pint canning jars: ADD in bottom of pint canning jar; 1tbls ketchup, 1tbls. vinegar, 1 tbls vegetable oil ,1 teaspoon mustard ,3/4 teaspoon salt ,1/8 teaspoon MCormicks garlic pepper blend Then pack cut up well cleaned fish in jars leave 1 inch head space! Put on lids & process 10 pounds pressure for 90 minutes! (Side note you need not worry about bones pressure cooking eliminates them! fish need to be gutted deheaded & scaled but skin may be left on or removed! I fillet skin off but leave bones in! I thought I would give this recipe out! I canned 22 pints of this recipe with sucker this weekend! Better than tuna and just like salmon! Keeps for years!
