Presto Electric Pressure Washer Pressure Canning Fish and Seafood, CLAMS-WHOLE or Minced, Crab

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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 thoroughly 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 6 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 15 for recommended pounds of pressure.

CRAB

Keep live crabs on ice until ready to can. Wash crabs thoroughly. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons of salt per gallon. Simmer 20 minutes. Cool in cold water 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 table- spoons 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 15 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 15 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. Refrigerate 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 15 for recommended pounds of pressure.

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Contents Pressure Canner Table of ContentsGetting Acquainted Important SafeguardsVent Pipe How to Use Your Canner Before Using Canner for the First TimeFig. J Pressure CanningCanner JAR Capacities for Pressure Canning Maximum Capacity HOW to Pressure can FoodsCare and Maintenance Pressure Canning Fruits and Tomatoes Altitude chart for pressure canning tomato recipes Altitude chart for pressure canning fruitApples ApplesauceBerries Except Strawberries ApricotsCherries PeachesTOMATOES-WHOLE or Halved RhubarbTomato Juice Tomato SaucePressure Canning Vegetables Altitude chart for canning vegetablesCanning Recipes Vegetables AsparagusBEANS-FRESH Lima BEANS-GREEN,WAX, ItalianBeets CarrotsOkra MushroomsPEAS-GREEN PEPPERS-HOT or SweetCanning Recipes Meat Pressure Canning MeatPumpkin and Winter Squash Pressure canning is the only safe method for canning meatGround Meat Pressure Canning PoultryCUT-UP Poultry RabbitCLAMS-WHOLE or Minced Pressure Canning Fish and SeafoodCrab FISH-GENERAL MethodHelpful Hints for Pressure Canning Pressure Canning SoupsPressure canning is the only safe method for canning soups Beef Soup StockHOW to can Foods Using Boiling Water method Raspberry JAM Canning Recipes Boiling Water MethodBread and Butter Pickles Dill PicklesPressure Cooking in Your Pressure Canner HOW to Pressure Cook FoodsZesty Salsa Questions?Important safety information Helpful Hints for Pressure Cooking Cooking Recipes Meat Pressure Cooking MeatPOT Roast Italian BeefShort Ribs of Beef Swiss SteakCorned Beef HAM-BOILEDBreaded Pork Chops Lemon Pork ChopsSpareribs with Barbecue Sauce LEG of LambGourmet Veal Steak Veal RoastBraised Veal Tangy Veal ChopsCooking Recipes Entrees Pressure Cooking EntreesSpaghetti Meat Sauce Beef GoulashChili CON Carne Beef StewPork Chops with Vegetables Spareribs and SauerkrautLamb Stew NEW England Boiled DinnerBoston Baked Beans Chop SueyCooking Recipes Poultry Pressure Cooking PoultryLima Bean POT Shrimp JambalayaChicken and Dumplings Chicken ImperialChicken Marengo Cornish Hens in White WineCooking Recipes Soup Pressure Cooking SoupsFlorida Duck Vegetable SoupCooking Recipes Desserts Pressure Cooking DessertsBread Pudding English Plum PuddingRice Pudding Brown BreadPressure Canning Recipes Recipe IndexEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC
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