The time periods are measured from the point when the given pressure and temperature are reached (at the top of the cooker) to the time when the heat is shut off.  The heating-up and cooling-off period of time are therefore not included.  The fish were salted, but no water was added.

Samples of fish canned during the course of these experiments were kept six weeks at room temperature (about 68 deg.  F.) and were then incubated at 98 deg.  F. for 48 hrs.  All were sterile.

TIME REQUIRED TO SOFTEN THE BONES OF
VARIOUS SPECIES OF FISH IN QUART JARS
OR NO. 3 TIN CANS, 10 LBS.  PRESSURE,
240 deg.  F.

|WEIGHT   |SOFTENING|SOFT
|(LBS.)   |(MINUTES)|(MINUTES)
|         |         |
BLACK BASS           |         |         |
|         |         |
Large                | 5-6     | 100     | 120
Small                | 3/4 to 1  | 100     | 110
|         |         |
BLUEFISH             |         |         |
|         |         |
Large                | 6-9     |  90     | 100
Small                | 1-2     |  80     |  90
|         |         |
BUTTERFISH           |         |         |
|         |         |
Average              | 1/4-1/2     |  60     |  80
|         |         |
CATFISH              |         |         |
|         |         |
Large                | 11/2-2    |  70     |  80
Small                | 3/4       |  60     |  70
|         |         |
CERO                 |         |         |
|         |         |
Average              | 10-13   |  80     |  90
|         |         |
COD                  |         |         |
|         |         |
Large                | 6-16    |  80     |  90
Small                | 1-2     |  50     |  60
|         |         |
FLOUNDER             |         |         |
|         |         |
Large                | 1-13/4    |  70     |  80
Small                | 1/2-1     |  50     |  60
|         |         |
HADDOCK              |         |         |
|         |         |
Large                | 3-5     |  60     |  70
Small                | 1-2     |  50     |  60
|         |         |
HALIBUT              |         |         |
|         |         |
Average              | 50-90   |  70     |  80
|         |         |
HICKORY SHAD         |         |         |
|         |         |
Average              |11/2-2     |  60     |  70
|         |         |
KINGFISH             |         |         |
|         |         |
Average              | 1/2-1     |  60     |  70
|         |         |
LEMON SOLE           |         |         |
|         |         |
Large                | 21/2-31/2   |  80     |  90
Small                | 3/4-2     |  60     |  70
|         |         |
MACKEREL             |         |         |
|         |         |
Average              | 3/4-11/2    |  60     |  70
|         |         |
MACKEREL, SPANISH    |         |         |
|         |         |
Average              | 11/2-21/2   | 100     | 110
|         |         |
PERCH, WHITE         |         |         |