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