There are a few recipes on my site for pickling sausages and tripe and and fish and the like. You'll notice that they are for refrigerator-type pickling. I do not pass on recipes for home pressure canning meats and fish. Home canners do not perform well enough to can meat products at the temperatures/pressures needed to insure against food poisoning. You can find books with recipes for home canning meat and fish products. Do it at your own risk. I don't advise it.
