crabs can be found in all reservoirs of fresh water in the world.They are close relatives of shrimp and lobster, as well as their relatives, different sweet and juicy meat.Despite the fact that some specimens can reach enormous proportions, as a rule, the inhabitants of the small ponds.
best known and most common way of using - they cook and eat really fresh.However, there may be prepared and frozen, canned or cancers.This will help keep the meat tender for a long time.
What is needed for canning
- large saucepan.
- Sol.
- vinegar.
recipe of cancers home
live crawfish Wash well in cold water.Bring water in a large saucepan until boiling.Add the vinegar and salt in a large proportion of the following - one glass of salt and vinegar 4.5 liters of water.Place the crabs in boiling water, wait until the water boils again.It typically takes less than 10 minutes, depending on the size of your pots and cancers.
Remove the pan from the heat as soon as the water boils, drain it.Once the crabs cool enough that they could pick up, separate the heads and tails.Remove the shell from the tail and fold the meat in a bowl or colander.
Prepare a separate pan saline using a 2 to 3 cups of coarse salt for every 4.5 liters of water.Put the cleaned crawfish meat into sterilized jars and fill them with boiling brine.Leave 1 cm of space at the top of each jar.Cover the jars with metal lids.Canned cancers are almost ready, it remains to sterilize them.
Sterilization
Pour into a large pot or digesting 10 cm of water and place on the bottom of the grid.On the bars put banks with crayfish meat and the pan itself - on the burner plate included.Cover.Continue to boil much as from the pan begins to secrete large amounts of steam, then lower the heat.Canned cancers must be heat treated for 60-90 minutes.
Then remove the pan from the heat.Cool it and get canned, tighten the lid, let cool banks in a draft until they have reached room temperature.
How to store
Check how well sealed jars, pressing the center of each lid with a finger.If the cover rocks or caves - the bank is not closed properly.Tinned crabs should be stored in the fridge and be eaten after the opening of the bank within three days, more open cans can not be stored.In turn, the sealed cans are properly stored in a cool dark place for one year.
This is not the only way of cooking crayfish.In addition, you can cook their meat and marinated using any prescription designed for marinating shrimp.However, it should take into account the different size of the seafood and the specificity of their preparation.In particular, when used for cancers recipe for shrimp cooking time must be increased in each stage by 50 percent.
