e v 
Since a vacuum sealing machine is not available it will be necessary to 
exhaust the cans by heat. This should be accomplished as follows: Place 
the lids on the filled cans and partially crimp in the hand sealer by using 
only the first roll of the double s earner and steam for ten minutes at 212 ° F 
in the pressure cooker without fastening down the cover. Then remove the cans 
immediately complete the sealing operation and process, 
Betorting (processing) should be regarded as an operation requiring 
particular care, for if the meat is overcooked , the taste , texture, odor, 
and color of the canned product will be impaired, A recording thermometer 
or an automatic steam pressure regulator should be installed on the retorts 
so that the processing temperature can be kept at a constant level, A pro- 
cessing temperature of 230° F. (6 lbs, pressure) for 75 minutes is suf- 
ficient to sterilize the product and not adversely affect the color, odor, 
taste , or texture. 
After processing, the cans should be cooled immediately so that 
deterioration of the product does not occur. Cans should be washed in hot 
water first to remove any grease or other debris, and then plunged immediately 
into cold water. It is believed that slow cooling will cause the red color 
of the leg and claw meat to diffuse into the white body neat thus causing an 
inferior product. Cans should be thoroughly dried before packing into 
cases* 
Precautionary Measures 
Utensils that come in contact with the crab meat should in no case be 
made of steel or cooper. It is believed that utensils mad© of these metals 
"lay a part in the abnormal discolorations that are sometimes reported in 
canned crab meat. hits enamel pans and heavily coated galvanized iron trays 
have been found to produce satisfactory results. Crab meat should be removed 
from the cooked crabs as quickly as possible and in no instance should it 
be allowed to remain in the cans for prolonged periods of time previous to 
retorting. Be sure each pack is suitabely narked so as to permit subsequent 
identification when examined. 
RWHJVh 
R» Harrison, 
Technologist in Charge. 
3 - 
