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?
I can remember many early mornings(2&3am) calling from the landing for my mom to get the pressure cooker ready. .
You pretty much did the same steps as we did. She also put in a jalapeno(small & deseeded). Just throw in the pepper, no change in cooking time, it's just for taste.
She also canned with spring water and no salt for my father...
I've always made a light brine with spring water and kosher salt to taste. (the fish seems to absorb too much of the salt in most recipes over time, and the kosher salt doesn't turn color) I grind some fresh pepper and a teaspoon of peanut oil before sealing, and have always cooked 15lb for 100min.
. 
Linear Mode
