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Fun with pressure canning - tuna, sardines and mackerel

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Fun with pressure canning - tuna, sardines and mackerel

zennenn | Sep 8, 2009 09:35 AM

I am planning to safely pressure can fish over the next few weeks, and I am looking for fun flavor combos that will survive the hour plus canning time, and still taste delicious. Some flavors can better than others, and I have never canned fish before.

I'm looking for modern, bright flavors. For mackerel I was thinking of peppercorns, juniper berries, red wine and a little wine vinegar.

For tuna, I'm thinking I'll just use a really good olive oil, and that's it.

What do you think? Has anyone canned fish before? What are your favorite additions?

Thanks!!

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