Crab/Lobster Pot Options (cooking, not catching)

[belizesailor]

You dont need no stinking pot for lobster! Not Spinys anyway. They are delicious on the grill. 😆

Ive never tried grilling crabs, but grilled oysters are also delicious.

If you want to do a proper crab & seafood boil...well, then you need a big ass pot...ideally on a big propane burner ashore.

[Meanderthal]

Originally Posted by belizesailor

You dont need no stinking pot for lobster! Not Spinys anyway. They are delicious on the grill. 😆

Heh, you and your shallow, warm seas.

Maybe someday I'll be snorkeling with a lobster bag at my side...

[belizesailor]

Originally Posted by Meanderthal

Heh, you and your shallow, warm seas.

Maybe someday I'll be snorkeling with a lobster bag at my side...

Never tried grilling a cold water lobster, but it should work the same.

Not as much fun to catch though...just a hook stick, snorkel gear, and optionally a bag (I just usually toss them in the dinghy) is all you need here. 😎

I suppose a cold water lobsta you could just remove the tail and claws and just put them in a pot to make more room?

[pesarsten]

I've been canning for quite some time, some not so accurate info has been posted. Here is the USDA link

National Center for Home Food Preservation | How Do I? Can Meats

At less than 1000 ft elevation meat should be canned at 10 psi. I can't imagine that canning at 15 psi would present a hazard as long as processing times are adhered to, but, the textures may suffer.

Happy canning!

[newhaul]

Originally Posted by pesarsten

I've been canning for quite some time, some not so accurate info has been posted. Here is the USDA link

National Center for Home Food Preservation | How Do I? Can Meats

At less than 1000 ft elevation meat should be canned at 10 psi. I can't imagine that canning at 15 psi would present a hazard as long as processing times are adhered to, but, the textures may suffer.

Happy canning!

reread the pressure for a weighted pressure canner not a dial unit.
( for clarification most of my families canning was not done at sea level. )
also the book I quoted is just under a hundred years old and was printed by the ball canning company. Things seem to have gotten more relaxed as to specs since the printing in 1927.
My apologies.

[Meanderthal]

Wound up getting another pressure cooker--a 21qt Granite Ware Pressure Canner that fits perfectly over the two burners, with room for the pot restrainers. Love it.

Big enough to pressure can a real batch of food, or cook a real batch of food, or heat a lot of water, or have a real low country boil :-). The smaller presto can barely fit half-pints and is more a pressure cooker.

I revamped my cooking when we first started traveling by vehicle a few years ago, and the process turned out to be a pleasurable hobby. Adapting again is equally fun!

[nwdiver]

I use a pasta pot with the perforated insert, I steam never boil crabs, but I clean them first so it is only the halves being steamed........