Canning walleye, perch and crappie

[packfish]

I've been wanting to give it a try since I started canning kokanee last year, so this coming week, I'm doing it. Anyone have any experience bottling these type of fish? I know it's basically like bottling kokanee but since the kokes were smoked I did not add any seasoning, what seasoning would work best for walleye, perch and crappie? Or do I even need any seasonings?

Bottled fish(any fish works but Whitefish are excellent)

In one pint bottle put.....

1 bay leaf on bottom
Pack fish tightly to within one inch of top (do not add water)
½ teaspoon lemon pepper
½ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon Caesar Italian salad dressing (oil)
or
1 tablespoon Catalina dressing
Or
1 tablespoon French dressing(this colors light fish to look more like salmon)
½ Jalapeno pepper (cut up)

Add enough water in cooker to cover bottles about ½ way.(not real critical, just don’t cover the lids. Boil flats before using to sterilize.(tip-alternate how flats are placed in to boil and they will be a lot easier to get apart) Make sure bottles and lids are washed clean. Add all ingredients to bottles. Don’t over fill. If the ingredients boil out, you may not get a good seal. Clean lip of bottle with a damp rag just before the flat in placed on.(very important or it may not seal) Put on rings and tighten fairly tight(you don’t have to be a gorilla) Place bottles in cooker and secure cooker lid. Turn on heat but have the petcock open or the weight off. After steam is coming out of the hole pretty good(usually takes about 10 minutes) flip petcock shut or place weight on. Watch pressure rise and start timing the 110 minutes when it reaches 13#. You will have to turn the heat down now to maintain the correct pressure. Dependant on your stove, it will be somewhere between low and medium.(You will learn to make adjustments slightly before needed. i.e.: If pressure is climbing, turn down before you reach 13#) Cook at 13# in pressure cooker for a minimum of 110 minutes(for 4700 foot altitude) This is plenty of time but is a measure of safety and doesn’t hurt the fish. When time is up, turn off heat and leave it alone until the pressure reads zero. Don’t try and open early or the escaping steam can suck the juices out of the bottles. Open cooker and remove bottles. Let them sit undisturbed until they “pop” and seal. Occasionally one will not seal. Don’t worry, just refrigerate and eat it.

Just a spread sheet I had kept over the years.