Title: King & dungeness crab meat
 Categories: Seafood, Canning
      Yield: 1 Text
 
 
  It is recommended that blue crab meat be frozen for best quality.
  
  Procedure: Keep live crabs on ice until ready to can. Wash crabs
  thoroughly, using several changes of cold water. Simmer crabs 20
  minutes in water containing 1/4 cup of lemon juice and 2 tablespoons
  of salt (or up to 1 cup of salt, if desired) per gallon. Cool in cold
  water, drain, remove back shell, then remove meat from body and
  claws. Soak meat 2 minutes in cold water containing 2 cups of lemon
  juice or 4 cups of white vinegar, and 2 tablespoons of salt (or up to
  1 cup of salt, if desired) per gallon. Drain and squeeze meat to
  remove excess moisture. Fill half-pint jars with 6 ounces of meat and
  pint jars with 12 ounces, leaving 1-inch headspace. Add 1/2 teaspoon
  of citric acid or 2 tablespoons of lemon juice to each half-pint jar,
  or 1 teaspoon of citric acid or 4 tablespoons of lemon juice per pint
  jar. Add hot water, leaving 1-inch headspace.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the canning method used. Table 1. Recommended
  process time for King and Dungeness Crab Meat in a dial-gauge
  pressure canner.
  
  Jar Size: Half-pints, Pints. Process Time: 70 minutes for Half-pints,
  80 minutes for Pints. Canner Pressure (PSI) at Altitudes of 0 - 2,000
  ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for King and Dungeness Crab Meat in
  a weighted-gauge pressure canner.
  
  Jar Size: Half-pints, Pints. Process Time: 70 minutes for Half-pints,
  80 minutes for Pints. Canner Pressure (PSI) at Altitudes of 0 - 1,000
  ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias