Patrick Gilmartin

I am looking into trying to can my own seafood packed in oils and wines much in the fashion seen in coastal Spain. It seems as though there is no information available about how to go about this. Now, I understand using a pressure canner, but are there other things I should watch out for? Given that everything is packed correctly and sealed at the usda recommended pressures and times, am I missing anything else before diving right in?

there's a Korean restaurant from me that makes their own noodles and they are absolutely tremendous. slightly kinkier than chinese noodles, chewier than italian pasta, a shape and size kinda like chitara pasta. wondering if anyone has any insight as to how to track down recipes for fresh korean noodles as it seems hard to come by, thanks.