Hey Folks I have a ton of left over crabs I froze about a month ago and put them in my refrigerator to make some shellfish stock tonight. I am trying to find the best time to pressure can them however I see most stocks say about 30 minutes at 10lbs however actually fish/crab meat say about 90 minutes at 10lbs. There are a lot of meat on the crabs and although I am going to strain them I wanted to get a good (and safe) time frame I should be pressure canning it. I am guess 45 minutes?? Any advice would be great and thank you in advance
Submitted October 10, 2015 at 12:04AM by Dingo9933 http://ift.tt/1R2GATI Canning
No comments:
Post a Comment