Canning lobster flavor

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During the Y2K fear was determined not to be really prepared but to do it with style. Now, if I say I mean really. I just wanted to survive. I wanted a style that I used to do. I went bought a motor home 30 feet, particularly for Y2K, and began to give them the good things in life. I think a bottle of red and white wine (which was really a good excuse me) in action, crab meat and a lot of canned shrimp and cannedLobster. Only later, after Y2K, I discovered how easy and inexpensive it was for my lobster, instead of buying those boxes that were ready.

The procedure is simple and I would leave the submit some information I learned in this article.

First, of course, you must take or purchase your lobster alive. Heat a lobster pot of water with 2 tablespoons of salt per gallon added to the informationThe water you use. Bring to a boil, bring water and dive quickly to your Hummer. Go to this cook for about 20 minutes, depending on their size. You will know when they have finished their red color.

If cooking is your lobster and remove quickly in cold water dives completed. Then proceed to remove all the meat, lobster, then wash thoroughly. The food is good and if you dive into a solution½ cup of vinegar with two gallons of water.

Remove the meat at this stage and that the condensate in excess of it. Next Pack meat into sterilized half pint jars own. Complete the process by filling the jars with the brine in a half inch from the top, leaving room for expansion.

The brine must be made with 1 ½ tablespoons teaspoon of salt to two quarts of water. I love the sea salt for this purpose. Process jars in a pressure canner for ten pounds of pressure. Half Pintsshould be treated for 70 minutes in regulation. Remember to adjust the pressure appropriately depending on the size and style of using pressure canner.

To reopen the jars and rinse the lobster meat from the brine and salt removed. Rinse with clean water and ready to eat. The hardest part of this process of canning lobsters will ensure that glasses and do not eat first!

Copyright @ 2008 Joseph Parish

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