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. The USDA does not approve of
canning meats and fish at home, and 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 high
temperatures and pressures needed to insure against food poisoning. Home canners are not
made to reach the high pressures that are necessary. You can find books with recipes for
home canning meat and fish products. Do it at your own risk. I recommend NOT doing it.
Book Suggestion: "A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game" by Wilbur F. Eastman
