Catfish chunks skinned and with large bones removed
1/2 tsp. canning salt
2 Tbsp. catsup
1 Tbsp. white vinegar
1 Tbsp. oil
Fish should be cut into 1-1/2 x 1-1/2 inch pieces. Drain well. Fill pint jars 1 inch from top. Add to each jar the ingredients listed above. Seal jars and process in pressure cooker for 1 hour and 40 minutes at 15 pounds pressure. The fish can be eaten as soon as the jars have cooled.
Thomas Jefferson had a very distinct fear of the uneducated masses. Gee wasn't he a smart guy.
I'd can them as whatrset submitted but only from April through June up here. July cats have just too much fat and we mostly stop trying to catch them. Probably different if they are "fiddler" cats where everything they eat goes to making meat. I haven't canned catfish but have done lake salmon and suckers with good results.
My aunt used to can carp. The many bones make it kind of difficult to eat, but canned, the bones disappear like sardines. It was good, she did several "flavors" like they do the canned sardines. Mustard is my fav.