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.
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.
======================================================= === * 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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