Canning That Tasty Lobster

Mar 28th, 2010
During the Y2K scare I was determined to not only be really prepared but to do it in style. Now when I say really I mean really. I didn’t want to just survive. I wanted to do it in a style that I was accustomed to.

Canning that tasty Lobster

By Joseph Parish

During the Y2K scare I was determined to not only be really prepared but to do it in style. Now when I say really I mean really. I didn’t want to just survive. I wanted to do it in a style that I was accustomed to. I went out and purchased a 30 plus foot motor home specifically for Y2K and proceeded to equip it with the finer things in life. I stocked up on bottles of red and white wine (This was really a good excuse I think), cans of crab meat and of course lots of canned shrimp and lobster. It was not until later after Y2K that I discovered exactly how easy and economical it was to can my own lobsters in place of purchasing those cans which were already done.

The procedure involved is really quit simple and I would like to present the some of the information that I learned in this article.

Initially of course you must either catch or purchase your live lobsters. Heat a large lobster pot of water containing 2 tablespoons of salt added to it for every gallon of water you use. Bring this water to a boil and quickly plunge your live lobsters into it. Proceed to cook them for approximately 20 minutes depending upon their size. You will know when they are finished by their red color.

When the cooking of your lobsters has been completed remove them and rapidly dip them into some cold water. Proceed then to remove all the meat from the lobsters and then wash it carefully. Drain the meat well when finished and dip it into a solution consisting of ½ cup of vinegar to two quarts of water.

Take the meat at this stage and drain any excess moisture from it. Next pack the meat into clean sterilized half pint jars. Complete the process by filling the jars with brine to within ½ inch of the top leaving room for expansion.

The brine should be made with 1 ½ tablespoon of salt to two quarts of water. I like to use sea salt for this. Process the jars in your pressure canner at ten pounds of pressure. Half pints should normally be processed for 70 minutes. Don’t forget to properly adjust your pressure according to your altitude and the style of pressure canner you are using.

To reuse open the jars and rinse the lobster meat to remove the brine and salt. Flush it with clear water and you are ready to eat. The most difficult part of this canning procedure is making sure the lobster goes into the jars and not eating it first!

Copyright @2008 Joseph Parish

Joseph Parish
I like art and writing. I am a survivalist so much of my writing centers around the art of survival. I spend a lot of time working on my websites www.survival-trainin​g.info, www.wordwriter.info and my newest blog at http://cloningforthe​commonman.blogspot.c​om/Born…
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Joseph Parish
I enjoy writing for the sense of the challenge. I can write on a wide variety of topics and never bore of it.
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