Pressure cook or pressure can we have done both.
The drum or Gaspergoo as we call them sucker fish and carp.
We would catch them by the truck load bring them home and cut their tails off to bleed out.
The carp would get the dark meat cut out skinned and then the fish would be chopped up and pressure canned.
We would then make fish patties like you would a salmon patty in the winter.
The national food safety sight says 100 minutes at 11 psi for a gauge canner.
we did quarts and I have no idea how long my mom did it.
Probably 160 minutes.
The bones just crumble and if you dont want the larger bones you can just cut the spine out.
I have ate more canned carp and drum than most people in the US.
It wasn't uncommon for us to butcher 500 pounds or more of fish a year like this.
Worth