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CRAB
Keep live crabs on ice until ready to can. Wash crabs thoroughly.
Place crabs in water containing ¼ cup lemon juice and 2 table-
spoons of salt per gallon. Simmer 20 minutes. Cool in cold wa-
ter and drain. Remove back shell and then remove meat from
body and claws. Soak meat 2 minutes in cold water containing
2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of
salt per gallon. Drain and remove excess moisture. Pack loosely into
clean, hot Mason jars, leaving 1-inch headspace. Add ½ teaspoon citric
acid or 2 tablespoons lemon juice to each half-pint jar; 1 teaspoon
citric acid or 4 tablespoons lemon juice per pint jar. Add hot water,
leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints 70 minutes and Pints 80
minutes. For processing above 2,000 feet altitude, see page 34 for
recommended pounds of pressure.
FISH—GENERAL METHOD
For all fish except tuna. Clean fish thoroughly; filet large fish or leave
small pan fish whole. Cut into container length pieces. Pack with skin
side of fish to the outside of the Mason jar, leaving 1-inch headspace.
DO NOT ADD LIQUIDS. Adjust jar lids.
Process at 11 pounds pressure – Pints 100 minutes. For processing
above 2,000 feet altitude, see page 34 for recommended pounds of
pressure.
TUNA
Clean fish thoroughly. Place fish belly side down on a rack, in the
bottom of a large baking pan. Precook fish at 350
°
for 1 hour. Re-
frigerate cooked fish overnight to firm the meat. Remove skin and
backbone. Cut meat in pieces 1 inch shorter than Mason jars and pack
solidly. Fill jars with hot cooking oil or boiling water, leaving 1-inch
headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints and Pints 100 minutes. For
processing above 2,000 feet altitude, see page 34 for recommended
pounds of pressure.
PRessuRe CanninG souPs
Pressure canning is the only safe method for canning soups .
Soup or soup stock is quickly and easily canned. Soup should always
be cooked ready for serving, then poured into clean, hot Mason
jars, leaving 1-inch headspace. Generally, vegetable soups are more
satisfactory if the stock and vegetable mixture is canned separately
and combined at the time of serving.
Follow step-by-step directions beginning on page 10 for canning
procedure. Process soups according to the following recipes.
CANNING RECIPES: SOUP
BEEF STOCK
Saw or crack fresh trimmed beef bones to enhance extraction of fla-
vor. Rinse bones and place in a large kettle, cover bones with water
and simmer 3 to 4 hours. Remove bones. Cool broth; skim off and
discard fat. Remove bits of meat from bones and add to broth, if
desired. Reheat broth to boiling. Fill jars, leaving 1-inch headspace.
Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25
minutes. For processing above 2,000 feet altitude, see page 34 for
recommended pounds of pressure.
CHICKEN STOCK
Place large carcass bones in stockpot, add enough water to cover
bones. Cover and simmer 30 to 45 minutes or until meat can be
easily removed from bones. Remove bones. Cool broth; skim off
and discard fat. Remove bits of meat from bones and add to broth, if
desired. Reheat broth to boiling. Fill jars, leaving 1-inch headspace.
Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25
minutes. For processing above 2,000 feet altitude, see page 34 for
recommended pounds of pressure.
