Do not can any fish product unless you use a pressure canner. It is impossible to sufficiently heat treat or process fish by any other means. Use pint jars to can fish. Do not can fish in containers larger than one pint, because the procesing time necessary to produce a safe product results in an undesirable product. Process time for fish in a pressure canner is 100 minutes.
Pressure varies with type of canner and altitude.
Your county offfice of the NDSU Extension Service can provide this information.