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.

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 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.