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Recipe Feeder
Yield: 1
Ingredients:
* 1 cup of salt
Instructions:
if desired) per gallon. Cool in cold water drain remove back shell then remove meat from body and claws. Soak meat 2 minutes in cold water containing 2 cups of lemon juice or 4 cups of white vinegar and 2 tablespoons of salt (or up to 1 cup of salt if desired) per gallon. Drain and squeeze meat to remove excess moisture. Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2 tablespoons of lemon juice to each half-pint jar or 1 teaspoon of citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
Ingredients:
* 1 cup of salt
Instructions:
if desired) per gallon. Cool in cold water drain remove back shell then remove meat from body and claws. Soak meat 2 minutes in cold water containing 2 cups of lemon juice or 4 cups of white vinegar and 2 tablespoons of salt (or up to 1 cup of salt if desired) per gallon. Drain and squeeze meat to remove excess moisture. Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2 tablespoons of lemon juice to each half-pint jar or 1 teaspoon of citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
