A raw-pack recipe.
We talked a bit about pressure canning in the posts for Diane’s sandwich mix and canned corn.
With pressure canning, the higher you go above sea level, the lower the air pressure, and therefore, the higher you need to raise the pressure in the in the pressure canner. But presumably, you aren’t going to be canning a lot of crabmeat in Denver.
A bit of canning advice from the June 16, 1949 edition of the Berkeley (California) Daily Gazette:
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Question: In Hot or Cold Pack canning, when should one start to figure time of processing?A. Pressure Cooker: From minute the hand on pressure gauge reaches required pressure.A. Water Bath: From the minute water surrounding jars starts to boil.
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From a box sold in Martinez, California.
Crab Canning
Wash in salt water:
1/2 c. salt
2 qts. water
Drain. Dip in solution (about two minutes):
1/2 c. white vinegar
2 qts. water
1/2 teaspoon salt
1/2 pints. Cover boiling water.
5 lb. pressure–90 minutes.