Hgeocities.com/canningafrica/canningseafood.htmlgeocities.com/canningafrica/canningseafood.htmlelayedxJd)OKtext/html)b.HSun, 17 Sep 2000 19:49:48 GMT^Mozilla/4.5 (compatible; HTTrack 3.0x; Windows 98)en, *J) Canning Seafood

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Canning Seafood

  Sea foods are low acid foods. They must be processed in a pressure canner to assure their safety. Use the processing time and pressure that is specified for each type of seafood.

Caution! Altitude Adjustments

The processing times and pressures given for canning seafood are for altitudes of 0-1000 feet. If you are canning at a higher altitude, follow the altitude adjustments given for canning vegetables.

 

Clams

Hot Pack-Keep clams live on ice until ready to can. Scrub shells thoroughly and rinse. Steam 5 minutes. Open clams, removing clam meat and saving the juice. Wash clam meat in water containing 1 teaspoon of salt per quart. Rinse. In saucepan, cover clam meat with boiling water containing 2 tablespoons of lemon juice or teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat grinder or food processor. Pack clams loosely into hot half-pint or pint jars, leaving 1-inch head space. Pour hot clam juice over clams. Add more boiling water if needed, to leave 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Half-Pints.......................................................60 minutes

Pints...............................................................70 minutes

 

Crab

Blue crabs should be frozen for best quality King and Dungeness crabs may be canned by the following method:

Hot Pack-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 cup of lemon juice and 2 tablespoons of salt (or up to 1 cup of salt, if desired) per gallon. Cool in cold water and 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 hot half-pint jars with 6 ounces of meat and pint jars with 12 ounces, leaving 1-inch head space. Add teaspoon of citric acid or 2 tablespoons of lemon juice to each half-pint jar; 1 teaspoon of citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water, leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Half-Pints.......................................................70 minutes

Pints...............................................................80 Minutes

 

Fish
(except Tuna)

Remove internal organs from fish within 2 hours after they're caught. Keep cleaned fish on ice until ready to can.

NOTE: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.

Raw Pack-Remove head, tail, fins and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-inch lengths. Pack fish into hot pint jars, skin side next to glass, leaving 1-inch head space. Add 1 teaspoon of salt per pint, if desired. Do not add liquid. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................100 minutes

 

Oysters

Hot Pack-Keep live oysters on ice until ready to can. Wash shells. Heat 5 to 7 minutes in preheated oven at 400 F. Cool briefly in ice water. Drain, open shells, and remove oyster meat. Wash oysters in water containing cup salt per gallon. Drain. Pack oysters into hot half-pint or pint jars, leaving 1-inch head space. Add teaspoon salt to half-pint jars; teaspoon to pints, if desired. Fill jar to 1 inch from top with hot water. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Half-Pints or Pints.........................................75 minutes

 

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.