Main Dishescreativecanning5.0
Canning Crab
Pressure canning crab meat is a fantastic way to preserve this delicious seafood, allowing you to enjoy the sweet, succulent taste of crab year-round. Whether you’re using it for crab cakes, crab bisque, or simply as a snack, home-canned crab is a convenient and delicious addition to your pantry.
👥 8 Servings⏱️ Prep & Cook: 21h⏳ Prep: 1h🔥 Cook: 20h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare the Crab:
2
Keep live crabs on ice until you're ready to process them. Wash them thoroughly with several changes of cold water.
Live crabs (about 4 medium to large crabs for 4 pints or 8 half-pints)allon Water1 gallon Cold water1 gHot water (enough to fill the jars while leaving 1 inch of headspace)
3
You can cook the crabs whole or in sections. If you choose to cook them in sections, bleeding the crabs first may help prevent darkening of the meat.
4
Cook the Crabs:
5
In a large pot, simmer the crabs for ⏱️ 20 minutes in water containing ¼ cup lemon juice and 2 tablespoons salt per gallon of water (feel free to use up to 1 cup of salt if you prefer).
allon Water1 gallon Cold water1 gHot water (enough to fill the jars while leaving 1 inch of headspace)¼ cup lemon juicelemon juice (or 4 cups white vinegar)2 cupsLemon Juice1 cupsalt (or up to 1 cup, depending on your preference)2 Tbsp
6
After cooking, cool the crabs quickly in cold water, then drain.
allon Water1 gallon Cold water1 gHot water (enough to fill the jars while leaving 1 inch of headspace)
7
Prepare the Meat:
8
Remove the back shell of the crabs, and carefully take out the meat from the body and claws.
9
Soak the crab meat for ⏱️ 2 minutes in a solution of cold water, 2 cups of lemon juice (or 4 cups of white vinegar), and 2 tablespoons of salt per gallon (up to 1 cup of salt if desired).
allon Water1 gallon Cold water1 gHot water (enough to fill the jars while leaving 1 inch of headspace)¼ cup lemon juicelemon juice (or 4 cups white vinegar)2 cupsLemon Juice1 cupsalt (or up to 1 cup, depending on your preference)2 Tbsp
10
Drain the meat and gently squeeze out any excess moisture.
11
Prepare the Canner:
12
Prepare your pressure canner according to the manufacturer's instructions. Typically, you'll need to add a few inches of water to the bottom and bring it to a gentle simmer.
allon Water1 gallon Cold water1 gHot water (enough to fill the jars while leaving 1 inch of headspace)
13
Fill the Jars:
14
Fill half-pint jars with about 6 ounces of meat and pint jars with 12 ounces, making sure to leave 1 inch of headspace.
15
Add citric acid or lemon juice to each jar. Use ½ teaspoon of citric acid or 2 tablespoons of lemon juice for half-pint jars. Or 1 teaspoon of citric acid or 4 tablespoons of lemon juice for pint jars.
¼ cup lemon juicelemon juice (or 4 cups white vinegar)2 cupsLemon Juice1 cup
16
Fill the jars with hot water, again leaving 1 inch of headspace.
allon Water1 gallon Cold water1 gHot water (enough to fill the jars while leaving 1 inch of headspace)
17
Remove any air bubbles.
18
Wipe the rims of the jars with a paper towel dampened with vinegar to ensure a clean seal, then adjust the lids.
19
Process the Jars:
20
Process the jars in the pressure canner for ⏱️ 70 minutes for half-pints or ⏱️ 80 minutes for pints.
Nutrition Facts
calories
210 kcal
fat Content
2 g
serving Size
1 cup
fiber Content
0.1 g
sugar Content
1 g
sodium Content
698 mg
protein Content
41 g
cholesterol Content
140 mg
carbohydrate Content
4 g
saturated Fat Content
0.3 g
unsaturated Fat Content
1.4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...