Fillet fish and remove skin for best looking results, or leave skin and bones on for most nutrition
Clean and sterilize bottles, lids, and rings
Add trout, salt, and olive oil or butter to the jar. Pack dry while the jars are still hot up to 1 inch below the top of the jar.
Follow the instructions for your specific pressure cooker for adding water and bringing your canning pressure cooker up to pressure.
Cook at 10 lbs pressure for 1 Hour and 40 minutes. Adjust pressure for your elevation if needed according to the instructions in your pressure cooker.
Follow your pressure cooker's instructions for releasing pressure safely.
Allow to cool at room temperature, then wash and label your bottles.
