oil
quickly for 20 minutes. Remove crabs and wash them in cold water. Pick
out all meat. Wash the meat in a brine made of 1 ounce of salt
dissolved in three quarts of water. Drain and pack in enameled No. 1
flat cans. Sterilize. As soon as the time of sterilizing is up, plunge
the cans immediately into cold water, otherwise crab meat discolors.
For this reason, glass jars are not so well adapted to crab meat
canning as tin cans.

FLAKED CODFISH

The fish are first cleaned and the entrails removed, then the fins are
cut off. The fish are then soaked for about two hours in a salt brine
to remove the blood. This brine is made with about 10 lbs. of salt to
8 gallons of water. The brine is then rinsed off and the fish are
cooked, either boiled or cooked by steam. When codfish are thoroughly
cooked, the meat will drop off of the bone in pieces, and it is very
white in color and crisp in texture. These pieces are then broken in
suitable sizes and are ready to place in the cans. The cans are filled
as full as possible, because after processing the fish will shrink
some.

CRAWFISH

The best way to can crawfish is to put it up in a bouillon as follows:
Water, 2 gallons; vinegar, 1 quart; cloves, 10; carrots in slices, 6;
onions in slices, 6; cloves of garlic, 3.

To the above should be added a good quantity of pepper to suit the
taste, a little salt and bunch of parsley and a little thyme. Boil
slowly for about an hour. Throw in the crawfish after the intestines
have been extracted; to do this take the live crawfish in your hand
and tear off the wing which is in the middle of the tail; it will pull
out at the same time a little black intestine which is very bitter.
Boil one or two minutes, never longer, put in cans and process.

TIME-TABLE FOR BLANCHING AND STERILIZING FISH

[A] SCALD OR BLANCH
[B] HOT WATER BATH OUTFIT 212 deg.F
[C] CONDENSED STEAM OUTFIT 212 deg.F
[D] WATER-SEAL OUTFIT 214 deg.F
[E] STEAM PRESSURE 5 TO 10 POUNDS
[F] PRESSURE COOKER 10 POUNDS

NUMBER OF MINUTES TO STERILIZE
PRODUCT | [A] | [B] | [C] | [D] | [E] | [F]
------------------------------------------------------------------
Fish of all kinds |3 to 5| 3 hrs.| 3 hrs.|21/2 hrs.|2 hrs. |11/2 hrs.
| min. | | | | |
| | | | | |
Shell fish of all |3 min.| 3 hrs.| 3 hrs.|21/2 hrs.| 2