Pressure Canning Fish And Seafood - Presto 01781 Instructions And Recipes Manual

CANNING RECIPES: POULTRY
CUT-UP POULTRY
Cut poultry into serving size pieces. If desired, remove bone. Boil,
steam, or bake poultry slowly to medium done. Poultry is medium
done when pink color in center is almost gone. Pack hot poultry
loosely in clean, hot Mason jars, leaving 1¼-inches headspace. Cover
poultry with boiling broth or water, leaving 1¼-inches headspace.
Adjust jar lids.
Process at 11 pounds pressure
Pints
Quarts
For processing above 2,000 feet altitude, see page 34 for recom-
mended pounds of pressure.
RABBIT
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt
per quart. Rinse and remove excess fat. Cut into serving size pieces.
Boil, steam, or bake to medium done. Rabbit is medium done when
pink color in center is almost gone. Pack hot rabbit loosely in clean,
hot Mason jars, leaving 1¼-inches headspace. Cover rabbit with boil-
ing broth or water leaving 1¼-inches headspace. Adjust jar lids.
Process at 11 pounds pressure
Pints
Quarts
For processing above 2,000 feet altitude, see page 34 for recom-
mended pounds of pressure.
With Bone Without Bone
65 minutes 75 minutes
75 minutes 90 minutes
With Bone Without Bone
65 minutes 75 minutes
75 minutes 90 minutes
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PRessuRe CanninG
fisH and seafood
Pressure canning is the only safe method for canning fish and
seafood .
Only fresh fish should be canned and these should be bled and thor-
oughly cleaned of all viscera and membranes when caught, or as soon
as possible. Canning should be restricted to proven varieties where it
is definitely known that a product of good quality may be obtained.
Follow step-by-step directions beginning on page 10 for canning
procedure. Process fish and seafood according to the following
recipes.
CANNING RECIPES: FISH AND SEAFOOD
CLAMS—WHOLE OR MINCED
Keep clams on ice until ready to can. Scrub shells thoroughly and
rinse. Steam 5 minutes and open. Remove clam meat. Collect and
save clam juice. Wash clam meat in salted water using 1 teaspoon of
salt for each quart of water. Rinse. In a saucepan, cover clam meat
with boiling water containing 2 tablespoons of lemon juice or ½
teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make
minced clams, grind clams with a meat grinder or food processor.
Fill jars loosely with pieces, leaving 1-inch headspace and add hot
clam juice and boiling water if needed, leaving 1-inch headspace.
Adjust jar lids.
Process at 11 pounds pressure – Half pints 60 minutes and Pints 70
minutes. For processing above 2,000 feet altitude, see page 34 for
recommended pounds of pressure.
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