Pressure Canning Soups - Presto 7 Series How To Use And Care For

½ teaspoon canning salt to each pint jar, if desired. Pack with skin side of
fish to the outside of the Mason jars, leaving 1-inch headspace. DO NOT
ADD LIQUIDS. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, pints 100 minutes.
For processing above 2,000 feet altitude, see page 19 for recommended
pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 100
minutes. For processing above 1,000 feet altitude, see page 19 for rec-
ommended pounds of pressure.
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 large pot, 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 clean, hot Mason 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.
Dial Gauge Canner: Process at 11 pounds pressure, half-pints 60 minutes
and pints 70 minutes. For processing above 2,000 feet altitude, see page
19 for recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, half-pints 60
minutes and pints 70 minutes. For processing above 1,000 feet altitude,
see page 19 for recommended pounds of pressure.
Place crabs in ice water 1 to 2 minutes. Separate claws from body,
remove waste portions, and wash thoroughly. Place bodies and claws in
water containing ¼ cup lemon juice and 2 tablespoons of salt per gallon.
Simmer 20 minutes. Cool in cold water, drain, and remove meat from
shells. 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. For each ½ pint, add ½ teaspoon citric acid or
2 tablespoons lemon juice and cover with boiling water, leaving 1-inch
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headspace. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, half-pints 70 minutes
and pints 80 minutes. For processing above 2,000 feet altitude, see page
19 for recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, half-pints 70
minutes and pints 80 minutes. For processing above 1,000 feet altitude,
see page 19 for recommended pounds of pressure.
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. Refrigerate cooked fish
overnight to firm the meat. Remove skin and backbone. Cut meat in pieces
1 inch shorter than Mason jars. Add ½ teaspoon canning salt to each pint
jar, if desired. Pack clean, hot Mason jars solidly with tuna. Fill with hot
vegetable oil or boiling water, leaving 1-inch headspace. Adjust jar lids.
Dial Gauge Canner: Process at 11 pounds pressure, half-pints and pints
100 minutes. For processing above 2,000 feet altitude, see page 19 for
recommended pounds of pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, half-pints and
pints 100 minutes. For processing above 1,000 feet altitude, see page 19
for recommended pounds of pressure.

PRESSURE 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, leav-
ing 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. If desired, add cooked cereals, rice, noodles, and
spaghetti before serving.
Follow step-by-step directions for your pressure canner. Process soups
according to the following recipes.
CANNING RECIPES: SOUP
BEEF SOUP STOCK
Saw or crack fresh trimmed beef bones to enhance extraction of flavor.
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