Can you can/jar it?
Works with any rockfishYep. Best bet is to collect a few Yelloweyes (if you still can?), fill the jar about 3/4 the way full, and top with the crab for canning.
Turns the entire lot into "crab" and is most awesome grits!
Cheers,
Nog
Yep. Best bet is to collect a few Yelloweyes (if you still can?), fill the jar about 3/4 the way full, and top with the crab for canning.
Turns the entire lot into "crab" and is most awesome grits!
Cheers,
Nog
Works with any rockfish
Do you process for the same amount of time? I tried this and it had a slightly burned flavour? Was still tasty but I though it might be in the canner too long. I used 1/2 pint jars. Would it make a difference to upsize the jar?
How much do you play with canning times and pressures? I bought a pressure canner this year and did a whole bunch of salmon but would love to try out different things. From all the recipes I read they're so adamant that you follow them to the second.Consistency my Friend.
Not just any rockfish has the texture of Yelloweye, and that, precisely, is why they work so well with that recipe. Quillback a close second I guess, and if you're stuck...
Yes, upsize the jar. I have never done that with anything smaller than the pint size.
And I only run it for about 45 minutes at the desired pressure.
Give it a try and let us know if that solves your issue (not referring to the NDP in this case... )
Cheers,
Nog
I used black rock fish last time and it was greatConsistency my Friend.
Not just any rockfish has the texture of Yelloweye, and that, precisely, is why they work so well with that recipe. Quillback a close second I guess, and if you're stuck...
Yes, upsize the jar. I have never done that with anything smaller than the pint size.
And I only run it for about 45 minutes at the desired pressure.
Give it a try and let us know if that solves your issue (not referring to the NDP in this case... )
Cheers,
Nog
Consistency my Friend.
Not just any rockfish has the texture of Yelloweye, and that, precisely, is why they work so well with that recipe. Quillback a close second I guess, and if you're stuck...
Yes, upsize the jar. I have never done that with anything smaller than the pint size.
And I only run it for about 45 minutes at the desired pressure.
Give it a try and let us know if that solves your issue (not referring to the NDP in this case... )
Cheers,
Nog
How much do you play with canning times and pressures? I bought a pressure canner this year and did a whole bunch of salmon but would love to try out different things. From all the recipes I read they're so adamant that you follow them to the second.
Your not worried about the fish poisoning you with the shorter cook time? I’m between 1000-2000 elevation so I’ve been going 110 minutes at 15lbs using a weighted type pressure canner. If that’s too long it’s no wonder that theres a slightly burned taste.