Amount of fish you have
1 tsp. salt
1 tbsp. vinegar
2 tbsp. tomato juice
1 tsp. oil

Cut heads, tails and fins off trout. Make sure gut cavity is clean. Wash and sterilize pint jars. Boil canning lids 3 to 5 minutes and leave in scalding water until used, pack fish in pint jars, cutting fish to fit. Leave 1 inch space. Add the following to each jar, 1 teaspoon salt, 1 teaspoon oil, 1 tablespoon vinegar, 2 tablespoons tomato juice. Clean rims of jars and put lids and cap on. Tighten down as tight as you can with your hands. Pack in pressure cooker. Cook at 10 pounds pressure for 100 minutes. Start timing when pressure reaches 10 pounds. Let pressure cooker cool DO NOT release pressure. When cool check seals and store in cool dry place.