Tomorrow will be my first attempt at canning salmon, and I have learned a lot from this site. I have my 10 1/2 qt (I live alone) All American Pressure Canner and my 1/2 pint canning jars. My plan is to can 5lbs of sockeye after marinating it in a 50/50 solution of brown sugar and soy sauce for about an hour. I am planning on putting jalapeno peppers and crushed garlic in each jar before I pack the salmon. What I am unclear about is how much jalapeno (fresh not canned) to put in each jar. Based on the posts that I looked at 1 whole jalapeno should be added to each 1/2 pt jar. I just want to confirm this. I do not plan on removing the seeds from the peppers as I do not do this when adding peppers to food that I cook, and in general I like spicy food. Am I correct in assuming that I should put a whole jalapeno pepper in each jar before I pack it? I'm also planning on adding a clove of crushed garlic to each jar.
Thanks for any advice you can give me!