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PRessuRe CanninG fisH and seafood
Pressure canning is the only safe method for canning fish and seafood.
Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as
possible. Canning should be restricted to proven varieties where it is definitely known that a product of good quality may be obtained.
Follow step-by-step directions beginning on page 6 for canning procedure. Process fish and seafood according to the following recipes.
CANNING RECIPES: FISH AND SEAFOOD
CLAMS—WHOLE OR MINCED
Keep clams on ice until ready to can. Scrub shells thoroughly and rinse. Steam 5 minutes and open. Remove clam meat. Collect and save
clam juice. Wash clam meat in salted water using 1 teaspoon of salt for each quart of water. Rinse. In a saucepan, cover clam meat with
boiling water containing 2 tablespoons of lemon juice or ½ teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced
clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces leaving 1-inch headspace and add hot clam juice
and boiling water if needed, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints 60 minutes and Pints 70 minutes. For processing above 2,000 feet altitude, see page 15 for
recommended pounds of pressure.
CRAB
Keep live crabs on ice until ready to can. Wash crabs thoroughly. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons
of salt per gallon. Simmer 20 minutes. Cool in cold water and drain. Remove back shell and then remove meat from body and claws.
Soak meat 2 minutes in cold water containing 2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of salt per gallon. Drain
and remove excess moisture. Pack loosely into clean, hot Mason jars, leaving 1-inch headspace. Add ½ teaspoon citric acid or 2 table-
spoons lemon juice to each half-pint jar; 1 teaspoon citric acid or 4 tablespoons lemon juice per pint jar. Add hot water, leaving 1-inch
headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints 70 minutes and Pints 80 minutes. For processing above 2,000 feet altitude, see page 15 for
recommended pounds of pressure.
FISH—GENERAL METHOD
For all fish except tuna. Clean fish thoroughly; filet large fish or leave small pan fish whole. Cut into container length pieces. Pack with
skin side of fish to the outside of the Mason jar, leaving 1-inch headspace. DO NOT ADD LIQUIDS. Adjust jar lids.
Process at 11 pounds pressure – Pints 100 minutes. For processing above 2,000 feet altitude, see page 15 for recommended pounds of
pressure.
TUNA
Clean fish thoroughly. Place fish belly side down on a rack, in the bottom of a large baking pan. Precook fish at 350° for 1 hour. Refrigerate
cooked fish overnight to firm the meat. Remove skin and backbone. Cut meat in pieces 1 inch shorter than Mason jars and pack solidly.
Fill jars with hot cooking oil or boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints and Pints 100 minutes. For processing above 2,000 feet altitude, see page 15 for recommended
pounds of pressure.