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| I checked the NCFHP website and the So Easy To Preserve book and can't find clear processing times for shrimp. I only see instructions for freezing. I understand that they must be de-veined well to avoid toxins. I am curious if there is some reason I shouldn't can them? I was planning on canning them in 1/2 pint jars at 100 minutes in salty water with 1 tsp vinegar. |
Follow-Up Postings:
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| Below is a copy of the seafood booklet from Oregon State Extension that I keep. I do freeze, not can, shrimp but its a texture thing for me, I prefer it frozen. Clams I will mince and can. It/booklet has a 2008 date, if methods have changed I hope someone will point that out to us... The processing time for shrimp is 45 min half pints and pints at 10# pressure, but after they have been cooked in an acidified brine, then packed into jars, topped with salted water: |
Here is a link that might be useful: Oregon State.edu
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- Posted by Charcuterie none (My Page) on Fri, May 10, 13 at 1:54
| Normally, I prefer them frozen as well but I just have too many. A local store was selling 12 oz bags of frozen, deveined, peeled shrimp today. Since the best buy date was May 2013, they were on sale for 99 cents a bag marked down from $6.99!! I bought all 17, which came to about 13 lbs of shrimp that would have normally been almost $100. I'm pretty ecstatic, but now my freezer is way over capacity. I started to get worried I wouldn't be able to can them but your link is just what I was looking for. I saw a method of canning them on youtube but those instructions are sometimes pretty hit or miss when it comes to safety. In this case it seems to be the same method mentioned in your link. |
Here is a link that might be useful: Canning Shrimp
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- Posted by readinglady z8 OR (My Page) on Fri, May 10, 13 at 11:35
| AFAIK, nothing has changed re shrimp. 2008 is recent enough to not present safety concerns. Oregon State provides some of the best resources for Pacific coast products and despite cutbacks has maintained an active food preservation program. It's too early yet, but beginning in July they'll be running their annual food preservation hotline. It's another good resource for less common questions. Carol |
Here is a link that might be useful: OSU Food Preservation Hotline
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- Posted by Charcuterie none (My Page) on Fri, May 10, 13 at 14:14
| Thanks ladies. |
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| Have you ever tasted canned shrimp? Ppffffttttt phooey IMO. I'd strongly suggest trying a very small batch first. Make Jambalaya (leave out the rice of course) and can it using soup instructions instead. All the other flavors and seasonings disguise the canned shrimp taste. Dave |
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- Posted by Charcuterie none (My Page) on Fri, May 10, 13 at 16:50
| These are for my mom, she can't cook any more but loves seafood. She's really not particular about food texture at all. |
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