Can northern

you want enough for your pressure cooker to be full. how many ever pts or quarts it holds. don't do a partial load cause it takes so long to process you want a full load. freeze the fish til you have a bunch....
rinse fish well and cut into cubes
pack in sterile jars
mix 1/4 c salt, 1/2 cup tomato juice, 1/2 cup catsup. stir and pour over fish.
make sure air bubbles are out.
pressure cook at 10lbs for 80 minutes for pints,,, 100 minutes for quarts.

ive posted this before this is the recipe  my mom sent me and we used to have this all the time when i was a kid.  We loved it and ive definately missed it.

Thank you I will try monday

If your close to oakes i want a jar lol

 The recipe above sounds really close to the one i got from a guy here in Bottineau.  I use the smaller norts cuz the bones will melt in the pressure cooker.  I cut the fillets into cubes and pack (not too tightly) into pint jars and add to each jar: 1 Tablespoon vegetable oil--a dash of salt--and 1 Tablespoon of tomato sauce and  cover.  If I want a little smoke flavor I will add a drop of liquid smoke to each jar and pressure cook like the above recipe states. 90 minutes @ 10 lbs of pressure.  We use this fish in place of Tuna in lots of recipes and also make a patte' for cracker dip.  Just smash up with a fork, add mayo to make it smooth and chop some onion and pickles and mix together.  The smoke flavor makes this patte' a real hit at parties.  Happy canning!!!!   RodNReel

I use a variety of recipes, but the one that we use the most is the one that makes it just like tuna.

If you do not remove the bones during cleaning no big deal. We bake the fish prior to canning and simply remove the bones. Next pack int pint jars leaving head space we add 1/2TSP of salt,1/8TSP white pepper,1/8 TSP of both onion and garlic powder, 2TB of water.( Grandmother always added cooking oil instead of water personal choice)

10lbs of pressure for 80 minutes if pre-baked or 100 minutes if raw using the same recipe.

Kids and wife use it like tuna in salads for sandwich spread etc.... I really do like the pre baked method because of the way the fish ends up for sandwich spread. We do chunk it and put in the jars raw as well because it goes on salads much nicer.

Over the years I have seen recipes that say cook at 10 or 12 lbs of pressure for anywhere 80 minutes to over 160 minutes. I alway use the 80-100 minute and 10 lbs on pints. Never have had any of it go bad. We store our fish in the beer fridge because we want the fish coming out cold for mixing with mayo or on salad.Found a jar a while back that did not get moved forward and was over a year old and it was just like the most recent!