Strawberry turning Pink

[dubob]

[font "Comic Sans MS"][#800000]There ain't no secret to it. Buy a good pressure cooker (I bought mine at Smith & Edwards (S&E) for around $80 3 years ago) and just read the instructions that comes with it. Mine is a [url "https://www.smithandedwards.com/products/presto--16-quart-aluminum-pressure-canner---cooker-1575.html"]Presto [/url][/#800000][/font][font "Comic Sans MS"][#800000][url "https://www.smithandedwards.com/products/presto--16-quart-aluminum-pressure-canner---cooker-1575.html"]16 Quart Aluminum Pressure Canner & Cooker[/url] and is on sale at S&E right now for $84.99. I remove the skin and pack the glass pint or 1/2 pint jars as instructed. You can add whatever seasonings you want to the jar before you pack them with the fish. I use maybe a teaspoon of SeasonAll or a tablespoon of Catalina dressing. Follow the instructions for time and pressure level and DON"T forget to adjust the pressure level for altitude as the instructions require you to do. The whole process involves maybe 20 minutes of actual work and up to 5 hours to complete the process. I've pressure canned all kinds of fish, ducks, geese, and grouse. BBQ sandwiches made from canned goose meat are absolutely outstanding. Mix canned trout/salmon with your favorite salad dressing/mayo and a couple of tablespoons of [url "https://www.dickinsonsfamily.com/products/relishes/pepper-and-onion-relish"]Dickenson's Pepper & Onion Relish[/url] with some chopped up onions & celery and make yourself one of the very best fish sandwiches you'll ever eat. It ain't rocket science folks. I was successful on the very first batch I ever made. Pressure canned products will last for decades on the shelf with no degradation in flavor or texture.[/#800000][/font]
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