KING AND DUNGENESS CRAB MEAT

Michigan State University Extension
Preserving Food Safely - 01600852
10/13/97

KING AND DUNGENESS CRAB MEAT


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 hot 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.                                          

       RECOMMENDED PROCESS TIMES FOR KING AND DUNGENESS     
         CRAB MEAT IN A DIAL-GAUGE PRESSURE CANNER          

                     Canner Pressure (PSI) at Altitudes of  

Jar         Process   0-        2001-     4001-     6001-   
Size        Time      2000 ft.  4000 ft.  6000 ft.  8000 ft.

Half-pints  70 min.   11 lb.    12 lb.    13 lb.    14 lb.  
Pints       80        11        12        13        14      

      RECOMMENDED PROCESS TIMES FOR KING AND DUNGENESS      
        CRAB MEAT IN A WEIGHTED-GAUGE PRESSURE CANNER       

                    Canner Pressure (PSI) at Altitudes of   

Jar         Process          0-                   Above     
Size        Time             1000 ft.             1001 ft.  

Half-pints  70 min.          10 lb.               15 lb.    
Pints       80               10                   15        


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