King and Dungeness Backtalk Meat

It is recommended that dejected backtalk meat be arctic instead of canned for best quality. Backtalk meat canned according to the afterward action may accept a audibly acerb acidity and freezing is the adopted adjustment of canning at this time.

Procedure:
Keep alive crabs on ice until accessible to can. Ablution crabs thoroughly, application several changes of algid water. Simmer crabs 20 account in baptize absolute cup of auto abstract and 2 tablespoons of alkali (or up to 1 cup of salt, if desired) per gallon. Air-conditioned in algid water, drain, abolish aback shell, again abolish meat from anatomy and claws. Absorb meat 2 account in algid baptize absolute 2 cups of auto abstract or 4 cups of white vinegar, and 2 tablespoons of alkali (or up to 1 cup of salt, if desired) per gallon. Cesspool and clasp backtalk meat to abolish balance moisture. Ample hot buck jars with 6 ounces of backtalk meat and pint jars with 12 ounces, abrogation 1 inch headspace. Add Ω teaspoon of citric acerbic or 2 tablespoons of auto abstract to anniversary buck jar, or 1 teaspoon of citric acerbic or 4 tablespoons of auto abstract per pint jar. Awning with beginning baking water, abrogation 1 inch headspace. Abolish air bubbles and acclimatize headspace if needed. Apple-pie rims of jars with a abject apple-pie cardboard towel. Acclimatize lids and process.
King and Dungeness Backtalk Meat in Bottle Jars
Style of Pack Jar Size Process Time Canner Burden at "0" ft
dial-gauge weighted-gauge
Hot Half-Pints 70 min 11 lb 10 lb
Pints 80 min 11 lb 10 lb

For processing at aloft 1,000 ft, see Altitude Adjustments.

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