Canned all I had left and my wonderful and loving kids came over Father's Day and took all of the pints home with them
I love them though
So, bought some more.
This time I pressure cooked them. Tubercle thought, why not? I pressure cook everything else
I put a couple of pounds in a 1 cup salt/1gallon water ratio brine and brought them to a boil and cut off the heatand let them soak in the hot brine for 1 hour to saturate the hulls. Clamped down the lid and then 45 minutes @ 15 psi. They turned out better than if they had been cooked all day.
I have found a new method