The Daily Alaska empire., 1943-06-16

10 pounds; No. 2 tins 100 minutes lat 10 pounds.
 Clams
 Scrub the clans and put them inti a tub of clean water to which has been added 10 percent salt and a few handfuls of cornmeal. Keep clans in this for 12 to 24 hours. To open the clans use either of following methods: l. Open live clans over pan and save the juice; then open the stomach and scrape out the dark mass In case of the little neck clans the dark siphon or neck should be shipped off. or 2. Put the clans in a steamer with a drip pan below to catch the juice and steam them 20 minutes. Then slit open, clean and snip off the siphon.
 Wash meat thoroughly in brine made of 2 ounces of salt to 1 gal lon of water. Blanch clam meat for l minute in boiling water in which citric acid crystals have been dissolved allowing 1 teaspoon cry stals to each gallon of water. Fill cans with meat and cover with juice saved in shucking This juice may be reduced to 2l3 volume by boiling.
 Process: Glass pints TO minutes pressure; No. 2 cans 60 minutes at 10 pounds pressure.
 Minced Clans
 Grind the blanched meat and fill cans loosely. Add boiled clam juice and stir well until mixed. Seal.
 Process: Half-flats or No. l cans 60 minutes; No. 2 cans l hour 20 minutes and pint jars l hour and 30 minutes at 8 pounds pressure.
 Crabs , Only large size crabs should be canned. Unless they are shelled be- fore cooking it is impossible to control discoloration. Live crabs may be handled more easily If dipped in water for l or 3 minutes. Otherwise use gloves or tongs
 Drop shelled crabs into boiling water to which has been added A cup vinegar and l cup salt per gall lon of water. Boil 20 minutes from the time water begins to boil after crabs have been added.
 Pick the meat out of the shells as soon as possible after boiling. Crack the legs and claws with small mallet, keeping the meat as unbroken as possible Slice the body in two like a bun with a sharp knife and shake meat out with sudden jerk.
 Immerse the picked meat for l minute in a brine of cup white vinegar and l cup salt to a gallon of water. Two teaspoons citric acid may be substituted for the vine- gar
 Squeeze out excess moisture and pack in container Glass or "C"I enamel tins may be used. A lining of parchment paper gives addition al protection. Top and bottom lay CTS are leg meat with body meat between. In glass jars put leg meat around the sides.
 Process: Half-flats 70 minutes, No. cans 75 minutes, No 2 cans 80 minutes, half pint glass 80 min utes, pints 100 minutes at pounds pressure. Cool as quickly as pos sible.
 Shrimp-Wet Pack Since shrimp spoil very rapidly they should be headed and packed in ice as soon as caught.
 The sand veins or black streak may be removed with the head if done within 30 minutes after shrimp are caught. Pack the head ed shrimp in ice to facilitate she'll ing.
 Wash in fresh water discarding stale ones with a flat color or strong odor.
 Peel and wash the shrimp and soak them in cold brine made up of la cup salt to quart water for 20 to 30 minutes depending on size of shrimp.
 Blanch the shrimp by placing them in wire basket and boiling $ to minutes in brine of same proportions as above. Use the same brine for 5 patches by adding tablespoon salt after each batch. Discard brine after the fifth batch or shrimp will be ragged.
 Spread cooked shrimp over a wire screen or tray, and fan to dry and cool them. Pack into containers by weight ounces to half pint or No. l cans and 12 ounces to No. 9 cans or pint size. Cover with boiling brine made of IF table spoons of salt to l quart of water. Cans should be of the "C' type or sea foods formula or plain tins may be used if lined with vege- table parchment paper.