Pack your cans completely full.
Seal them.
Load them in your pressure steamer.
Bring the steamer to a boil with the vent open.
Boil ten minutes to purge the air.
Close the vent and raise the pressure to 10-12 pounds or 245° F.
Maintain this temp/pressure for two (2) hours.
Cool and wash and label your product.

Check each cooled can for a good seal. The lid should be sucked inwards. If you can push the center of the lid inwards you have a bad can that you should open immediately and eat before it spoils or toss it out.
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Why are "wild fish" made of meat?