Preserving cod in olive oil / artichokes - pressure canning
I will soon be the owner of a new Spanish-made pressure cooker/canner - in addition to preserving whole fruit and veggies from the garden this summer, I also wanted to try canning fish. I had tried cod fillets preserved in olive oil at Despaña in NYC and thought it was quite possibly among most delicious non-oily fish I've ever tasted, tinned or not. Unfortunately, it seems that the Basque cannery Alkorta Bacalaos only imports to the US through Despaña and one other company based on the west coast- no retailers I know of stock it here in Chicago. However, I do have access to good quality cod in both salted and fresh form, and Spanish extra virgin olive oil to boot.
If anyone has ever pressure canned a fish like cod before (most of the recipes I've come across are for tuna or salmon), do you have any recipe/method recommendations? Do you think salt cod (after soaking) or fresh will give better results? Any pitfalls to avoid? I'm grateful for your help.
Also would love some advice for doing the same for grilled artichoke hearts and fava beans.