|Crab meat||8 Cup (128 tbs)|
|Butter||1 Cup (16 tbs)|
|Diced green pepper||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Minced onion||2 Cup (32 tbs)|
|Cooked tomatoes||4 Cup (64 tbs)|
|Rice||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Tablespoon|
|White pepper||1 Teaspoon|
Inspect the crab meat thoroughly and discard bits of shell.
Wash and drain.
Melt 1/2 cup butter in a large kettle, then add the pepper, celery and onion and cook until soft.
Add the tomatoes.
Melt the remaining butter in another saucepan and simmer the crab meat for 3 minutes.
Add the crab meat to the vegetables.
Add 3 1/2 gallons water and bring almost to boiling point.
Add the rice, salt and white pepper, stirring to mix well.
Pour immediately into hot pint jars, then fit with lids.
Process for 1 hour and 40 minutes at 10 pounds pressure.