Michigan State University Extension
Preserving Food Safely - 01600852
08/03/99

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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