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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.
⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
📝 Preparation Steps
1
Remove the heads from the shrimp immediately after catching or purchasing. Chill the shrimp until ready to can.
Fresh Shrimp
2
Thoroughly wash and drain the shrimp to remove any impurities.
Fresh Shrimp
3
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.
SaltVinegar (for pre-cook)WaterFresh Shrimp
4
After cooking, rinse the shrimp in cold water and drain well.
Fresh ShrimpWater
5
Peel the cooked shrimp and pack them into jars with about 1 inch of headspace.
Fresh Shrimp
6
Cover the shrimp with additional boiling salt brine, using 1 to 3 tablespoons of salt per gallon of water.
Fresh ShrimpSaltWater
7
Add hot water to the pressure canner per the manufacturer's instructions.
Water
8
Place the hot jars in the canner, lock the lid, and bring to a boil.
9
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.
10
Process both pints and half-pints for ⏱️ 45 minutes at the specified pressure (see table below).
11
Allow the canner to depressurize naturally after processing.
12
Carefully remove the jars and let them cool on a cutting board for at least ⏱️ 8 hours.
13
Check seals, label jars, and store in a cool, dark place.
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