Hello everyone. I am making shellfish stock today out of lots and lots of shrimp, lobster, and crab shells.
I am pressure canning it for 110min. @ 15lb. in pints. Has anyone else canned shellfish stock successfully?
Just wanted some input. I have canned other stocks, but not seafood. Smells and tastes good so far.
Going to make lobster risotto with of the leftover uncanned stock YUMMO!