1/2 teaspoon salt

1/2 teaspoon vinegar

Wash and scald pint jars. Wash fish and cut to 1/2 inch less than length of jar . Pack jar tightly. Drain excess water from jar Put 1/2 teaspoon salt And 1/2 teaspoon vinegar on top of fish. Put lid on and ring then screw on tight. Put 1 1/2 inches of water in preasure cooker. Put in preasure cooker, making sure that jars don't touch. Bring to boil , then put preasure ball on Or set to 10 lbs preasure. Process for 1 hour and 50 minutes. Cool and store.