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.

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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