Dissolve 1/2 lb. salt in a gallon of water and soak cut up fish in water for 1 hour. Remove and wash well. Fill jars within 1 in. of top with fish (for quart jars add 1 tsp. salt, 1 tbsp. oil, 1 tbsp. vinegar) and seal. Fill cooker half way to jars with water. Pressure cook at 10 lbs. for 100 minutes.
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