---------- 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.
   
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   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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