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King & dungeness crab meat

Yield: 1 Text
It is r

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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