Parker
I have used this recipe and have Won ribbons at a few fairs.
the brine is:
1 cup pickling/brining salt
1 quart boiling water
2 lbs brown sugar
1 large can of pineapple juice
3 quarts ice cold water
Get a clean cooler and add the salt and sugar to the boiling water
stir until all of the sugar and salt has desolved then add the cold water
then add the pineapple juice once it has cooled. Next add your fish
to the brine. Brine for 12 hrs remove the fish from the brine let the fish air dry until it starts to get a glossy look the put it in the smoker
for 1 pan of chips and smoke for 45 min. to 1 hr. Remove it from the smoker and remove the skin pack it in the jars and make sure the
top of the jars are clean(I use a mixture of vinegar and water) Then
pressure cook the for 90 min. at 10 lbs of pressure and you are done.
If you happen to try this let me know how you did. You will
like the flavor the the juice adds to the fish!!!

Fishtale/Parker -- to confirm, you just pack the fish in the cans, and NOTHING ELSE (no liquid/oil) and can it, correct?

Purely personal prefrence but I never remove the skin. After canning it is soft and supple and I think it tastes great. Just my .02