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 didnít 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
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 Ĺ 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 Ĺ inch of the top leaving room for
The brine should be made with 1 Ĺ 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. Donít 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!