I made lobster this past weekend, and boiled the bones down to make a stock for making lobster bisque over the holidays. I can’t find any tables for the amount of pressure and cooking time to safely can the stock. Can you send me a reference or the information for me? Thanks
Berrien County Michigan
I have searched all of the research-tested resources for proper times to pressure can lobster stock. The resources I have checked include: USDA Complete Guide to Home Canning, National Center for Home Food Preservation, 37th Edition of Ball Blue Book, Regional Extension sites where you'd find local recipes for lobster. I am NOT finding anything that is providing safe processing. I'd suggest you'd freeze your stock to be safe.