1 no ingredients
Directions
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
Servings: 1 text
King & Dungeness Crab Meat Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Meat; Seafood
The History of Recipes
We can read the history of written recipes back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these ancient recipes were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered, according to food historians are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also tells us how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and dill. For the next few years, the wealthy families of the West competed to lay on the most extravagent banquests, and consequentially the best cooks and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes common in their social group. By the advent of the twentieth century, cooking books were highly popular as a result of better eduction, people having more leisure time and having more money to spend. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this King & Dungeness Crab Meat recipe.
