---------- Recipe via Meal-Master (tm) v8.02
 
      Title: King and Dungeness Crab Meat
 Categories: Seafood, Canning
      Yield: 1 text
 
 
  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 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 following the recommendations in Table 1 or
  Table 2 according to the canning method used.
  Table 1. Recommended process time for King and Dungeness Crab Meat in a
  dial-gauge pressure canner.
  
  Jar Size: Half-pints, Pints.
  Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
  Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for King and Dungeness Crab Meat in a
  weighted-gauge pressure canner.
  
  Jar Size: Half-pints, Pints.
  Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
  Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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