49
KING OR DUNGENESS CRAB MEAT
Servings: 4 pints
Headspace: 1 inch
Time: 70 minutes / high pressure setting
Ingredients
48 oz Crab Meat (12 oz per jar)
Lemon Juice
Salt
Directions
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 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 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 jars with 12 ounces of crabmeat. Add 4 tablespoons of lemon juice per pint jar.
Add hot water, leaving 1 inch headspace. Cap and seal. Place in canner with 2 to 3 inches of
hot water.
Process for 70 minutes / high pressure setting.
Pressure Canning Recipes: MEATS, SEAFOOD & POULTRY
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