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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