Salted water (1 c. to 1 gallon)
Each jar takes 1 tbsp. vinegar, 1/2 tsp. salt, tomato juice

Cut fish in 2" to 3" pieces. Place in salted water for 2 to 3 hours. Drain.

Pack loosely in pint jars. Add vinegar to salt, then fill jar with tomato juice to within 1" of the top. Use knife to work juice around fish to remove air pockets. Seal jars and process 90 minutes at 10 pounds pressure.