Canning Shrimp
Canning shrimp is a great way to preserve your catch, and it allows you to preserve these highly perishable fish right on your pantry shelf.
Ingredients
- Fresh Shrimp
- Water
- Salt
- Vinegar for pre-cook
Instructions
- Remove the heads from the shrimp immediately after catching or purchasing. Chill the shrimp until ready to can.
- Thoroughly wash and drain the shrimp to remove any impurities.
- Prepare the brine with ¼ to 1 cup of salt and 1 cup of vinegar per gallon of water. Boil the shrimp in an acidic brine for 8-10 minutes.
- After cooking, rinse the shrimp in cold water and drain well.
- Peel the cooked shrimp and pack them into jars with about 1 inch of headspace.
- Cover the shrimp with additional boiling salt brine, using 1 to 3 tablespoons of salt per gallon of water.
- Add hot water to the pressure canner per the manufacturer's instructions.
- Place the hot jars in the canner, lock the lid, and bring to a boil.
- Vent the canner for 10 minutes, then close the vent and reach 11 PSI for a dial gauge or 10 PSI for a weighted gauge, adjusting for altitude.
- Process both pints and half-pints for 45 minutes at the specified pressure (see table below).
- Allow the canner to depressurize naturally after processing.
- Carefully remove the jars and let them cool on a cutting board for at least 8 hours.
- Check seals, label jars, and store in a cool, dark place.
Notes
Altitude Adjustments
With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning shrimp:For dial gauge pressure canners:
- 0 to 2,000 feet in elevation – 11 lbs pressure
- 2,001 to 4,000 feet in elevation – 12 lbs pressure
- 4,001 to 6,000 feet in elevation – 13 lbs pressure
- 6,001 to 8,000 feet in elevation – 14 lbs pressure
For weighted gauge pressure canners:
- 0 to 1,000 feet in elevation – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure