King and Dungeness Crab Meat

It is recommended that blue crab meat be frozen instead of canned for best quality. Crab meat canned according to the following procedure may have a distinctly acidic flavor and freezing is the preferred method of preservation at this time.

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 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 crab meat to remove excess moisture. Fill hot half-pint jars with 6 ounces of crab meat and pint jars with 12 ounces, leaving 1 inch headspace. Add Ω 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. Cover with fresh boiling water, leaving 1 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
King and Dungeness Crab Meat in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Half-Pints 70 min 11 lb 10 lb
Pints 80 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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