Thanks dls. Haven't tried any as of yet. A half dozen didn't make it to the canner.Those oysters are beautiful Tom. Have you tried any yet? Like others have said, if those were mine I don't think they would have made it to the canning stage.
When you canned them did you add any spices or herbs? Also, what of wood did you use in the AMNPS?
Very nice job.
Good question and thank you AB for your kind comment.Mr.T,
I know this is an old thread but I was curious about the texture of the canned oysters?
Go for it, you may never buy another can. I may be preaching to the choir, but a word of caution. The oysters will readily take on smoke, so go light. Pressure canning will also intensify the smoke flavor, another reason to go light on the smoke. Water bath is not an option here, so don’t even consider it.I like store bought smoked/canned oysters. Definitely will try this.
What do you think about using the same method on mussels?
I have noticed no difference.I meant... After you can then...Should one wait a while before consuming them or it makes no difference? There is no improvement with time?
I knew that. Have a friend who worked in this business for a long time.Break up in Canada is during spring time, Thaw / frost comes out of the roads and truck weights are limited, causing road bans. I work in the drilling industry so we are usually shut down for 2-4 months until roads are good and land dries up. They don't want heavy equip. wrecking roads.
Possibly brined, but not cured. Unless consuming fresh, I prefer to cure. It also adds a different flavor.Probably a stupid question: since there is salt water already in the shell (or in the jar in my case - i get them shucked) aren't they brined already?