| pressure canning/recipes
Last Wed. got limits of albies leaving me with a shitload of fish. Vacuum sealed some, but that only stays good for a month. Decided to pick up a pressure cooker since that seems to be the only senseable way to keep fish for any length of time. I'm new to the pressure cooker/canner so I tried a test batch w/ 3 jars water, 2 olive oil. They came out great, seal was tight and good taste. I used a 1/2 tsp. salt per mason jar (pint) with nothing else. I was thinking about throwing a jalapeno in the jar, but was unsure about the long cook time (1 hr. 40 min). Is there any thing else I could add to spice up the plain albie?
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