INGREDIENTS

INSTRUCTIONS

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:
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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