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) * format
courtesy of