Canning Crab at Home
Canning crab (What wine goes well with crab?) meat at home is a practical and efficient way to preserve the freshness and deliciousness of this seafood (What wine goes well with seafood?) favorite. This process enables you to enjoy your crab beyond its immediate expiration date and provides you with a convenient ingredient for future meals. In this article, we will provide you with an overview of canning crab and some valuable tips and techniques that will help you get started.
Before diving into the specifics of crab canning, it's essential to understand that proper handling and sanitation are crucial to a successful outcome. Thoroughly washing crabs and removing the shells and meat with care is imperative to avoid contamination. Once you've prepared the crab for canning, using appropriate tools and equipment ensures that the process is easier and safer.
The Fundamentals of Crab Canning
Understanding the Process
Canning crab at home involves cooking the crabs, removing the meat, placing it in canning jars, and processing the jars in a canner to preserve the meat. This method ensures the freshness and quality of the seafood over an extended period. It's essential to follow the USDA-approved canning guidelines, found in the Agriculture Information Bulletin No. 539, to ensure safety and prevent spoilage.
Equipment Required
To can crab meat at home, you will need the following equipment:
Live crabs
Large pot for cooking crabs
Pressure canner
Canning jars with lids and bands
Canning utensils (jar lifter, funnel, lid wand, bubble remover)
Kitchen towels and gloves
Note: It is crucial to use a canner for canning crab meat rather than a boiling water bath, as the higher temperature achieved in acanner is necessary to kill any potential harmful bacteria.
Key Principles of Home Canning
Adhering to the following procedure and key principles of home canning ensures safety and quality when canning crab meat:
Cleanliness: Thoroughly wash and sanitize all equipment, surfaces, and hands before starting the canning process.
Proper sealing: Ensure jars have no cracks or chips, and use new lids to guarantee a proper vacuum seal.
Acidity: Use the recommended amount of lemon juice to increase the acidity, thus inhibiting the growth of harmful bacteria.
Processing time and pressure: Pressure canners must be used to achieve the necessary temperature and kill harmful bacteria. Follow the USDA guidelines and the manufacturer's instructions for processing times and canner pressure levels based on jar size and altitude.
Cooling: Allow the processed jars to cool undisturbed for 12-24 hours before checking the seal, labeling, and storing in a cool, dark place.
Following these fundamentals will ensure that your canned crab is safe and enjoyable for consumption.
Preparation of Crabs
Ice and Fresh Foods
When canning crabs at home, it's important to prioritize freshness. Keep the live crabs on ice until they are ready for processing. The cold temperature slows down their metabolism and helps maintain their quality. Be sure to use clean, fresh ice and replace it as needed to keep the temperature consistent.
Selecting Crabs
Choose live crabs with sturdy shells and vibrant coloration for the best results. The most common types for canning include Dungeness Crab Meat, King, and Snow crabs. Healthy crabs should move their legs and claws in response to stimulation. Avoid crabs with cracked shells, discoloration, or a foul smell, as these are signs of spoilage. If you have Blue Crab meat this is better frozen rather than canned, as it tends to develop a distinctly acidic flavor during canning.
Preparing Crabs
Follow these steps to prepare the crabs for canning:
Wash Crabs: Rinse the crabs thoroughly using several changes of cold water. This step ensures they are clean and ready for canning.
Simmer Crabs: Place the crabs in a large pot filled with water. Add 1/4 cup of lemon juice and 2 tablespoons of salt (or up to 1 cup of salt, if desired) per gallon of water. Simmer the crabs for 20 minutes to cook them.
Cool Crabs: Remove the crabs from the pot and immediately place them in a bowl of cold water. This step prevents further cooking and helps retain their texture.
Remove Back Shell: Once the crabs have cooled, remove the back shell by gripping it firmly and lifting it away from the body.
Remove Meat: With the back shell removed, carefully extract the meat from the body and claws. Take care to remove any small pieces of shell that may be mixed in with the meat.
Canning Procedure
Filling the Jars
Before starting, ensure you have clean and sterilized jars along with their corresponding lids. In order to ensure proper canning, it's essential to begin by preparing the fresh seafood. Wash the crabs thoroughly, using several changes of cold water. Next, simmer the crabs for 20 minutes in a mixture of water containing 1/4 cup of lemon juice and 2 tablespoons of salt (or up to 1 cup of salt, if desired) per gallon. The lemon juice provides the necessary acidic flavor, while the salt aids in preservation and taste. After simmering, cool the crabs in cold water, drain them, remove the back shell, and extract the meat from the body and claws.
Once the crab meat has been prepared, fill the jars with the meat, ensuring a proper headspace of 1 inch. Headspace is the empty space between the food's top and the jar's rim. Maintaining this space is crucial for a strong vacuum seal and preventing food from boiling. Wipe the jar rims clean with a damp cloth to remove excess moisture and ensure a proper seal, then place the lids and tighten the bands.
Canning Process
Depending on your canning method, two types of pressure canners are typically used for home canning: weighted-gauge pressure canner and dial-gauge pressure canner. Choose the appropriate weighted gauge pressure canner based on your specific needs and preferences. Follow the manufacturer's instructions for preparing the canner before use.
Upon placing the filled jars into the canner, add boiling water as directed by the canner's instructions. The water level should be adequate in order to prevent the jars from drying during the canning process. Proceed to close the canner lid tightly and increase the heat.
Allow the pressure to build in the canner by following the manufacturer's instructions regarding the pressure setting. Ensure that the canner maintains consistent pressure throughout the process time. The recommended process time for canned crab may vary depending on the specific size of the jars and the altitude of your location. Consult an up-to-date canning guide or reliable source to identify the recommended processing time for your specific situation.
Once the processing time is complete, carefully remove the canner from heat and allow it to cool naturally. This cooling period is crucial for the safety and quality of the canned crab. After the canner has cooled, remove the jars carefully, and allow them to cool completely on a towel or a rack for approximately 12-24 hours.
Upon cooling, check the lids for a proper seal, label the jars with the canning date, and store them in a cool, dark place to enjoy delicious crab meat in the future.
Preservation and Storage
Canning and Freezing
Preserving crab meat properly is essential to maintain its quality and safety. There are two main methods for preserving fresh seafood at home: canning and freezing. For canning, start by keeping live crabs on ice until ready to process. Wash them thoroughly, using several changes of cold water. Simmer crabs in fresh boiling water for 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. Once cooled, remove the back shell and extract the meat from the body and claws.
Next, pack the crab meat into sterilized jars, leaving 1-inch headspace. Use either hot half pint jars, pint jars or quart jars. Wipe jar rims, place lids, and secure the bands. Process the jars using a canner at 11 psi for 100 minutes for a pint jar or 160 minutes for quart jars. According to whether you have a weighted gauge canner or a different model. After cooking allow the pint jars and each half pint jar to cool completely. For freezing, place the cooked crab meat in airtight freezer bags or containers and store in the freezer.
Storing Canned Crab
To ensure the safety and quality of crab meat canned, it's important to store the jars correctly. Store canned crab in a cool, dry, and dark pantry at temperatures between 50°F and 70°F. Regularly check the jars for signs of spoilage such as bulging lids, leaks, or unpleasant odors. Under ideal conditions, canned crab can last up to 3 years in the pantry, but it's best to consume it within 1 year for optimal taste and texture.
Here are some storage tips for best results:
Keep jars away from direct sunlight and heat sources.
Store jars on sturdy shelves to prevent falling or breakage.
Label the jars with dates to keep track of their age and rotation.
High Altitude Canning
Canning at higher altitudes requires adjustments to ensure your canned crab is safe and properly preserved. As altitude increases, the boiling point of water decreases, and it takes more time for the food to reach the required temperature for safe preservation. When using a canner at altitudes above 1,000 feet, increase the pressure according to the following guide:
Make sure to follow the manufacturer's instructions for your specific canner and adjust the processing time as required for your altitude.
Crab Recipes Using Canned Crab
Crab Dip Recipe
One popular appetizer that can easily be made using canned crab is a crab dip. To prepare this dish, combine canned crab with cream cheese (how long does cream cheese last?), mayonnaise, sour cream, green onions, juice of lemon , and some Old Bay seasoning (how long does old bay seasoning last?). For a richer flavor, consider adding diced bacon to the mixture. You can serve the crab dip with crackers, bread, or as a filling for stuffed mushrooms. It's a great addition to any gathering.
Ingredients:
8 oz canned crab meat, drained
8 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
3 green onions, chopped
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning (how long does old bay seasoning last?)
4 slices bacon, cooked and crumbled (optional)
Crab Cakes Recipe
Another delicious way to use canned crab is in crab cakes (What wine goes well with crab cakes?). This classic dish can be served as an appetizer or main course. Start by mixing the canned crab with breadcrumbs, egg, chopped parsley, mayonnaise, Dijon mustard, and Old Bay seasoning. Form the mixture into small patties and fry them in oil until golden brown on both sides. Serve the crab cakes with a homemade tartar sauce or your favorite dipping sauce.
Ingredients:
8 oz canned crab meat, drained
1 cup breadcrumbs
1 egg, beaten
2 tablespoons chopped parsley
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
Oil for frying
Crab Salad Recipe
Try making a crab salad using canned crab meat for a lighter and refreshing option. To create this dish, mix the crab meat with finely diced celery (how long does celery last?), red onion, mayonnaise, lemon juice, and seasonings like salt, pepper, and some Old Bay seasoning. You can serve the crab salad on a bed of lettuce, as a sandwich filling, or as a topping for crackers. It's a versatile and tasty way to enjoy canned crab meat.
Ingredients:
8 oz canned crab meat, drained
1/2 cup diced celery
1/4 cup diced red onion
1/2 cup mayonnaise
1 tablespoon lemon juice
Salt, pepper, and Old Bay seasoning to taste
Other Useful Information
Economic Benefits of Home Canning
Canning crab meat at home offers several economic benefits. Purchasing crab, especially when not in season, can be expensive. By canning crab meat at home, you can preserve the freshness and taste of the seafood, allowing you to enjoy it throughout the year without incurring high costs. This not only reduces the need to purchase crab frequently but also minimizes the frequency of buying canned crab at the store, which can be pricier.
Besides crab, home canning provides an opportunity to save on other types of seafood. For instance:
Clams (What wine goes well with clams?)
Salmon
Trout
Tuna
Oysters
Catfish
These seafood options can be preserved using similar canning methods, giving you a variety of options to choose from within your home-canned seafood collection.
Canning Other Seafood
In addition to crab meat, canning other types of seafood offers similar benefits like a longer-lasting food source, reduced costs, and the availability of a variety of canned seafood. The process for canning other seafood usually involves the following steps:
Preparation: Clean and prepare the seafood within two hours of catching or purchasing.
Canning: Place the cleaned and prepared seafood in canning jars, leaving sufficient headspace.
Processing: Use a pressure canner to process the jars for the recommended time and pressure, based on the type of seafood and jar size.
Keep in mind that different types of seafood may have specific processing times, pressures, or additional ingredients, such as lemon juice or vinegar. Always consult a reliable source or recipe for accurate information before canning any new type of seafood.
By canning different kinds of seafood, you can build a diverse home-canned seafood collection, with delicious ingredients leading to tasty meals all year long.
