How Long Can Cooked Seafood Stay Fresh In A Mason Jar

At that place is no safety method for canning obviously fish and seafood other than pressure level canning.

This is an overview only. Specific canning times and procedures have been developed for unlike types of fish and seafood. Timings can vary even based on whether the fish is fresh, or smoked (smoking increases its density.)

When y'all go to can fish or seafood, brand sure you following the directions for that specific fish or seafood from a reputable source such equally Ball, Bernardin, your local Extension Service, the USDA Complete Guide, So Easy to Preserve (SETP), or the National Centre for Domicile Food Preservation.

If you desire online sources, don't trust random bloggers. If you don't take a contempo canning book from i of the above, then trusted, tested and safety guidelines for pressure canning fish and seafood are online on the National Middle folio for meat, fish and seafood, and, are in the USDA 2022 Complete Guide which is as well available free online.

There are special, split procedures for clams, Male monarch and Dungeness crab (non Blue), oysters, shrimp, tuna, smoked fish, fish in pint (half-litre) jars, and fish in quart (litre) jars. (Note that canning Blueish Crab is recommended against for quality issues; the recommendation is to freeze instead.)

The Ball Blue Book contains the near sparse information for each of the above (and nothing on smoked fish), but information technology does incorporate a procedure for shrimp. ( Ball Blue Book. Edition 37. 2022. Page 102.) The Brawl / Bernardin Consummate Book (2015) contains the least amount of information, roofing simply general fish, and clams.

Following are some general points that nosotros extracted from reputable sources and assembled together for your convenience.

• 1 Listing of specific fish and seafood for canning
• 2 Long processing times
• 3 Jar sizes
• 4 Salmon jars
• 5 Longer venting times for quarts / litres
• 6 Caution from All American about pressure level canner sizes
• seven Use clean drinking water from a tap
• 8 Preventing discoloration
• 9 Salmon
• x Smoked fish
• 11 Home canning frozen fish
• 12 Jar temperature for cold fish
• 13 Bones
• fourteen Pare
• 15 Don't reprocess
• xvi Comparing the resources
• 17 Jar sizes and smoked fish history
• 18 Pickling or salting fish
• 19 Fish in antipasto mixtures
• xx Fish and seafood stocks
• 21 Home canning lobster
• 22 Resources / Further Reading
• 23 Related Resource

List of specific fish and seafood for canning

Item	Sources
Clams (live, non smoked)	Clams. In: USDA Complete 2022. Page 5-9. SETP 2022. Folio 99. Blue Book 37th edition. Page 101. (Online here) Ball / Bernardin Complete, 2022. Folio 395. Bernardin Guide, 2022. Folio 106. Notes: Keep live until ready to tin can.
Clams (minced)	PNW Seafood 2022. Page 6.
Crab (King and Dungeness)	Crab (King and Dungeness). USDA Complete 2022. Page 5-ix. SETP 2022. Page 99. Blue Book 37th edition. Page 101. Bernardin Guide, 2022. Page 106. Notes: In terms of quality, the recommendation is to freeze rather than can. Continue live until prepare to can.
Crab (Blueish)	NO. Specifically recommended against. The recommendation against seems to be based on quality grounds.
Fresh fish: Bluish, mackerel, salmon, shad, steelhead, trout, and other fatty fish EXCEPT tuna. (Half-litre / pint jars)	Fish in Pint Jars. In: USDA Complete 2022. Folio 5-x. SETP 2022. Folio 100. Blueish Book 37th edition. Page 102. (Online hither) Ball / Bernardin Consummate, 2022. Page 394. Bernardin Guide, 2022. Page 107.
Fresh fish: Blue, mackerel, salmon, steelhead, trout, and other fatty fish EXCEPT tuna. (Litre / quart jars)	Fish in Quart Jars. In: USDA Complete 2022. Page 5-eleven. SETP 2022. Page 101.
Oysters	Oysters. In: USDA Complete 2022. Page 5-12. SETP 2022. Page 102. Blue Volume 37th edition. Page 102. Bernardin Guide, 2022. Page 106. Notes: Proceed live until ready to can. Not smoked.
Salmon	Bernardin Guide, 2022. Folio 108. Note: Bernardin Guide dedicates a whole, entire page to canning salmon in great detail. The others include it with general fish.
Shrimp	Blue Book 37th edition. Page 102. PNW Seafood 2022. Folio 7.
Smoked Fish (Salmon, rockfish and flatfish (sole, cod, flounder) and other fish. NOT smoked seafood.)	Smoked Fish. In: USDA Complete 2022. Folio v-13. SETP 2022. Page 102. Notes: 16 quart and higher force per unit area canners only, max ane pint / half-litre jars. Special pressure canner procedures.
Tuna	Tuna. In: USDA Consummate 2022. Page 5-fourteen. SETP 2022. Folio 103. Bluish Volume 37th edition. Folio 102. Bernardin Guide, 2022. Folio 107.

Notation in the tabular array in a higher place that "fresh fish" means unsmoked. Uncooked or unsmoked raw fish that has been frozen and so thawed counts as "fresh" equally far as the table above is concerned.

Abbreviations

Ball / Bernardin Complete, 2022 = Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2022

Bernardin Guide 2022 = Bernardin Guide to Dwelling Preserving. Toronto, Canada: Bernardin Ltd. 2022.

Blue Book 37th edition = Brawl Bluish Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2022.

PNW Seafood 2022 = Brandt, Jeanne. Canning seafood. Oregon State Academy. PNW 194. (Grab a free copy at present.)

SETP 2022 = Andress, Elizabeth L. and Judy A. Harrison. So Piece of cake to Preserve. University of Georgia Cooperative Extension. Bulletin 989. 6th Edition. 2022.

USDA Complete 2022 = United States Section of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2022. (Take hold of a complimentary re-create now.)

Long processing times

Most people new to force per unit area canning would probably be surprised to see that the processing times for fish and seafood can be more than those for meat.

Meat times are 65 to 75 minutes per half-litre (US pint) jar, depending on bone-in or os-out.

Times for fish in half-litre (US pint) jars is far longer: 100 minutes for fresh, and 110 minutes for smoked.

For quarts / litre size jars, the processing time is even longer. And then Easy to Preserve says:

Process in a Dial Estimate Pressure level Canner at 11 pounds force per unit area OR in a Weighted Gauge Pressure level Canner at ten pounds pressure. Quarts: 160 minutes (2 hours and twoscore minutes.)" ^[ane] Andress, Elizabeth L. and Judy A. Harrison. So Piece of cake to Preserve. University of Georgia Cooperative Extension. Bulletin 989. 6th Edition. 2022. Page 102. [Ed: Adapt pressure for your distance.]

The reason is simply that home canning first and foremost must accept safety into account, and, that fish are a high risk food for botulism:

Salmon and other finfish are also reservoirs for Clostridium botulinum, in particular type E botulinum. Salmon and other animals ingest botulinum spores resulting in the spores beingness present in the intestinal tract of the animals. Fish, peculiarly uneviscerated (ungutted) fish and poorly cleaned fish, are considered from a nutrient processing viewpoint to be higher risk and potentially chancy foods." ^[2] BC Center for Disease Command. Botulism in British Columbia: The RISK of Home-Canned Products. January 2022.

Putting Nutrient By says,

Finned or shell-bearing creatures taken from salt or fresh h2o are correct upwards amidst the front end-runners in the botulism sweepstakes. Add together to this that in general they are the near perishable of all fresh foods and have great density of texture, and you see why fish and shellfish crave faultless handling and longer Pressure-processing than practise other foods that are canned at dwelling house." ^[iii] Hertzberg, Ruth. Putting Nutrient By: 5th Edition (p. 168). Penguin Publishing Group. Kindle Edition.

Jar sizes

Brawl and Bernardin support only fish in jars up to a pint (half-litre) in size.

Quart / litre sized jars for fresh fish (non tuna or smoked) is supported with longer, tested processing times by And then Like shooting fish in a barrel to Preserve, the USDA Consummate Guide, and many branches of the Cooperative Extension System.

Smaller size jars ( 8 oz, 12 oz / 250 ml, 350 ml) are fine with whatsoever recipe that allows for pints / half-litres. Employ the full processing times for pints / half-litres.

Note that for smoked fish, though, So Like shooting fish in a barrel to Preserve advises that smaller jars may result in lower quality: "Half-pints could be safely processed for the aforementioned length of fourth dimension every bit pints, but the quality of the product may exist less acceptable." ^[iv] Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. Page 101 – 103.

Salmon jars

One jar in particular is then pop for canning fish in, that information technology is often referred to every bit a "salmon" jar.

This jar is ½ pint (250 ml / quarter-litre) in chapters, short and squat, with a wide mouth.

The jar is offered by both Bernardin and Kerr. It mimics the size and shape of tins that salmon and tuna are often sold in.

The jars may be popular for canning fish in part because they are very like shooting fish in a barrel to clean later.

Longer venting times for quarts / litres

The standard venting time of 10 minutes for your pressure level canner before putting the weight on is followed when canning pint / half-litre jars of fish.

When yous are doing quarts of fish, this venting fourth dimension is extended. Alaska Extension Service says:

Rut the canner on high for 20 minutes. If steam comes through the open vent in a steady stream at the cease of 20 minutes, allow it to escape for an additional 10 minutes. If steam does non come up through the open vent in a steady stream at the cease of 20 minutes, keep heating the canner until it does. Then allow the steam to escape for an additional 10 minutes to vent the canner. This step removes air from inside the canner so the temperature is the aforementioned throughout the canner. The total time it takes to heat and vent the canner should never be less than 30 minutes. The full time may exist more than than 30 minutes if you lot have tightly packed jars, cold fish or larger sized canners." ^[v] Long, Kristy. Canning Fish in Quart Jars. University of Alaska Fairbanks Cooperative Extension Service. FNH-00126 . Revised January 2022. Page 2. https://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00128.pdf

So Easy to Preserve goes into a bit more than detail:

The directions for operating the pressure canner during processing of quart (litre) jars are different from those for processing pint jars, then please read the post-obit carefully. It is critical to production safety that the processing directions are followed exactly. When you are fix to procedure your jars of fish, add 3 quarts (litres) of water to the pressure level canner. Put the rack in the bottom of canner and identify closed jars on the rack. Fasten the canner comprehend deeply, but do not close the lid vent. Heat the canner on high for 20 minutes. If steam comes through the open vent in a steady stream at the finish of 20 minutes, allow it to escape for an additional 10 minutes. If steam does not come up through the open vent in a steady stream at the finish of xx minutes, keep heating the canner until it does. Then allow the steam to escape for an boosted 10 minutes to vent the canner. This step removes air from inside the canner and then the temperature is the same throughout the canner. The full time information technology takes to heat and vent the canner should never be less than thirty minutes. The total time may exist more than 30 minutes if y'all take tightly packed jars, cold fish, or larger sized canners.

(So) For safety'due south sake, y'all must have a complete, uninterrupted 160 minutes (2 hours and 40 minutes) at a minimum pressure level required for your distance. Write down the fourth dimension at the beginning of the procedure and the time when the process will be finished." ^[half-dozen] Andress, Elizabeth L. and Judy A. Harrison. So Like shooting fish in a barrel to Preserve. Page 101 – 102.

To be articulate, this longer venting is for quart / litre size jars only. For pints / one-half-litres, utilise the standard 10 minute vent.

Caution from All American nearly pressure level canner sizes

The maker of All American pressure level canners recommends against using its ii smallest pressure level canners (10.v quart and 15.five quart) for home canning smoked fish:

"The 10.5 Qt Model 910 and 15.v Qt Model 915 are NOT suitable for canning smoked fish." ^[7] All American web site. http://www.allamerican-chefsdesign.com/Production-Particular.asp?iBrand=1&hProductType=10 and http://www.allamerican-chefsdesign.com/Product-Item.asp?hProduct=33

"Smoked Fish: ….Use a 16 quart or larger pressure level canner for this procedure; do not use smaller force per unit area canners. Safe processing times oasis't been determined." ^[8] All American Manual. 2022.  Page 35.

Use clean drinking water from a tap

Canning directions for fish and seafood always propose y'all to use fresh, potable water — rather than lake, stream or sea water:

In preparing fish or shellfish for processing or freezing, do non wash in sea water or utilize sea h2o for precooking, etc." ^[9] Hertzberg, Ruth; Greene, Janet; Vaughan, Beatrice (2010-05-25). Putting Food By: Fifth Edition (p. 29). Penguin Publishing Group. Kindle Edition.

The reason why is that sea or lake h2o may have bacteria in it that y'all would be introducing into your jars:

Water used in cleaning seafood and preparing them for packing must exist of drinking quality—whether it's the running water for washing them (which is always done under a tap, or with a spray or hose), or the water in a brine or antidiscoloration solution, or the canning liquid that goes in the jar. Reason: it's piece of cake to introduce dangerous bacteria, including C. botulinum itself, into the flesh by using polluted or contaminated water at whatsoever phase. Exercise not rinse fish in stream or lake h2o. Exercise not precook shellfish in seawater. If your household drinking h2o contains a lot of minerals, use bottled water at least for the canning liquid (iron, particularly, reacts with the sulfur in the meat of shellfish and causes the production to darken)." ^[ten] Hertzberg, Ruth; Greene, Janet; Vaughan, Beatrice (2010-05-25). Putting Food Past: 5th Edition (p. 171). Penguin Publishing Group. Kindle Edition.

Preventing discoloration

Lemon juice or citric acid can exist used to help go on seafood from going too dark during canning (to be clear, information technology'due south for appearance only, and does not help with preservation):

Citric acrid (and lemon juice) can be used for canning: the picked meat of venereal, lobsters, shrimp, and clams is given a brief dunk in a adequately tart solution of citric acrid or lemon juice as a fashion to offset the darkening activeness of minerals naturally present in such foods (otherwise the meats would exist likely to discolor during processing and storage). The dip lasts about 1 minute, and the meat is pressed gently to remove excess solution. White (distilled) vinegar may be used too, but it might contribute a slight flavour of its own." ^[11] Hertzberg, Ruth; Greene, Janet; Vaughan, Beatrice (2010-05-25). Putting Food By: Fifth Edition (pp. 38-39). Penguin Publishing Group. Kindle Edition.

When y'all are pressure canning fish, some people suggest to also add some lemon juice to the canning water, upward to 8 tablespoons — to counteract the fishy aroma that may otherwise linger in your force per unit area canner for days!

Salmon

The most extensive, specific advice for salmon comes from Bernardin, peradventure owing to part of its audience being the Pacific Due north-Westward. This communication is establish on a total, dedicated page (108) of the 2022 Bernardin Guide. Attributable to the highly fat nature of the fish, the communication includes points such as:

• use a cutting board that can be cleaned easily (such every bit an acrylic i);
• use paper towel rather than cloth for clean-up;
• don't add any oil;
• go out skin on and place salmon in jars skin side next to drinking glass.

They also suggest to get out the basic in:

Salmon is rich in omega 3 fatty acids and calcium. The calcium is found mainly in the bones which soften during the pressure level canning process. To reap the full nutritional benefits of salmon, include the salmon juices and bones in recipes prepared from domicile canned salmon. The basic easily chip into mixtures and become indistinguishable from the fish." ^[12] Bernardin Guide to Habitation Preserving. Toronto, Canada: Bernardin Ltd. 2022. Page 108.

Note however that Bernardin doesn't have the info for salmon in quart / litre jars. For that size, you have to turn to And so Like shooting fish in a barrel to Preserve, or the USDA Complete Guide (2015 edition, page 5-11. Free online.)

Smoked fish

So Like shooting fish in a barrel to Preserve says,

Smoking of fish should be done by tested methods. Lightly smoked fish is recommended for canning because the smoked flavor will become stronger and the flesh dried after processing. However, because it has not however been cooked, do not taste lightly smoked fish before canning." ^[13] Andress, Elizabeth 50. and Judy A. Harrison. So Like shooting fish in a barrel to Preserve. Academy of Georgia Cooperative Extension. Message 989. Sixth Edition. 2022. Page 102.

Bernardin as well advises to smoke fish lightly before canning:

For long-term storage, smoked salmon must be frozen or canned. Fully smoked fish that is dry plenty to eat tend to be also dry out and strong-flavoured subsequently home canning. Exercise not reduce processing time to lessen these quality changes. The smoking technique must be modified when smoked salmon is to be dwelling house canned." ^[14] Bernardin Guide. 2022. Page 108.

More water is required in the canner when canning smoked fish:

Processing Change for Smoked Fish: The directions for filling the pressure canner for processing smoked fish are different from those for other pressure canning, so please read the post-obit carefully. It is critical to product safety that the processing directions are followed exactly. When you are ready to procedure your jars of smoked fish, mensurate iv quarts (16 cups) [Ed: iv litres] of absurd tap water and pour into the pressure level canner. (Note: The water level probably will achieve the screw bands of pint jars.) Do not decrease the amount of water or heat the h2o before processing begins. Place prepared, airtight jars on the rack in the bottom of the canner, and proceed every bit with usual pressure canning instructions.  Process in a Dial Judge Force per unit area Canner at 11 pounds force per unit area OR in a Weighted Gauge Pressure Canner at 10 pounds pressure. Pints 110 minutes (1 hour and 50 minutes.) ^[fifteen] Andress, Elizabeth 50. and Judy A. Harrison. So Easy to Preserve. Page 103.

So Easy to Preserve emphasizes that processes for smoked fish were developed for fish, as opposed to smoked seafoods:

Safe processing times for other smoked seafoods take not been determined. Those products should be frozen." ^[sixteen] Andress, Elizabeth Fifty. and Judy A. Harrison. So Easy to Preserve. Folio 102.

Two other things:

• the largest size of jar supported is pint / one-half-litre. "Do not utilise jars larger than one pint." ^[17] Andress, Elizabeth L. and Judy A. Harrison. So Piece of cake to Preserve. Page 103.
• And, both SETP and USDA note, "Use a 16 to 22 quart pressure canner for this process; do not apply smaller pressure saucepans. Prophylactic processing times have not been determined for smaller force per unit area saucepans." ^[eighteen] Andress, Elizabeth Fifty. and Judy A. Harrison. And so Easy to Preserve. Page 103.

As you encounter, at that place'south a few things y'all must keep in mind with smoked fish, so make sure you accept your up-to-engagement canning guide from a reputable source open in front of you as yous go!

Home canning frozen fish

Fish may be frozen before canning. Even so, it must exist thoroughly thawed with no ice crystals in information technology earlier canning.

So Easy to Preserve says, "If the fish is frozen, thaw information technology in the refrigerator earlier canning. Rinse the fish in cold water." ^[nineteen] Andress, Elizabeth Fifty. and Judy A. Harrison. Then Easy to Preserve. Page 100.

Bernardin says, "… information technology must be thawed in the refrigerator before you begin. Do non pack frozen fish into jars." ^[20] Bernardin Guide. 2022. Page 108.

Notation that all reputable sources agree that the fish must be thawed in the refrigerator. This ways "no" to the usual "sink of hot water" fox we all are tempted to engage in from time to time in the kitchen.

Jar temperature for cold fish

So Like shooting fish in a barrel to Preserve (SETP) says, "Refrigerate all fish until y'all are fix to pack in jars." They then call for packing the fish into hot jars.

Brawl besides calls for hot jars: "Pack fish… into a hot jar." ^[21] Brawl Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Domicile Brands. Edition 37. 2022. Page 102.

This is where Bernardin differs. They say that if the fish is cold, they want it going into unheated jars.

If fish has been refrigerated, do non estrus jars prior to filling. Pack fish into prepared jars….. When canning chilled fish, add room temperature h2o to pressure level canner to level specified by manufacturer." ^[22] Bernardin Guide. 2022. Page 107.

Information technology's not articulate whether Bernardin is after a longer warm-up time or trying to avoid thermal shock to the jars, or both.

Basic

So Easy to Preserve says,

Remove caput, tail, fins, and scales. Information technology is non necessary to remove the skin. You tin can leave the basic in most fish considering the bones become very soft and are a proficient source of calcium. For halibut, remove the head, tail, fins, peel, and the bones." ^[23] Andress, Elizabeth 50. and Judy A. Harrison. So Piece of cake to Preserve. Page 100.

Pare

Leaving the fish skin on is optional (except for halibut: remove.)

Ball and Bernardin want fish skin facing the drinking glass of the jars.

Ball says, "Pack fish, skin side next to drinking glass…." ^[24] Ball Blue Volume. Edition 37. 2022. Page 102.

Bernardin says, "Pack fish into prepared jars, skin side next to drinking glass…." ^[25] Bernardin Guide. 2022. Page 107.

Neither says why.

And then Piece of cake to Preserve is more helpful. It not only gives you a choice, but too says what the upshot of each choice is:

If the skin has been left on the fish, pack the fish skin out, for a nicer appearance or skin in, for easier jar cleaning." ^[26] Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. Page 100.

Don't reprocess

It's advised by some, if only for quality reasons, to non to try to reprocess jars that don't seal the first time:

Exercise Not reprocess jars of seafood found to have poor seals during the 24 hours of grace betwixt canning and storage. And even if the contents are decanted into fresh containers and washed over from scratch, the outcome is likely to be unsatisfactory." ^[27] Hertzberg, Ruth; Greene, Janet; Vaughan, Beatrice (2010-05-25). Putting Food By: 5th Edition (p. 172). Penguin Publishing Group. Kindle Edition.

Comparing the resources

The above points should accept made it clear that the procedures for canning fish and seafood are so specialized depending on exactly what blazon of fish or seafood that you are canning that y'all do really demand a reputable source to guide you along. Here'south how those reputable sources compare.

The USDA Consummate Guide (2015) and So Easy To Preserve (2014) give the same amount of information on fish and seafood, pretty much verbatim. We noticed only a sentence deviation in the Oysters process. (SETP adds "Add ¼ teaspoon salt to one-half-pint jars.") They both cover clams, crab, oysters, tuna, smoked fish, fish in pint (half-litre) jars, and fish (other than tuna) in quart (litre) jars. Neither covers shrimp.

The Brawl Blueish Book (37th edition, 2022) covers clams, crab, oysters, shrimp, tuna, and fish in pint (half-litre) jars. It is the only reputable resources to cover shrimp. Withal, the guidance in general for the others is sparse (it's missing a lot of the helpful tips and rationale that the USDA and SETP have), and it's also missing support for smoked fish, and fish in quart (litre) jars.

The Bernardin Guide (2013) covers clams, crab, oysters, tuna, and fish in pint (half-litre) jars. The guidance in general is sparse (it'due south missing a lot of the helpful tips and rationale that the USDA and SETP have), and it's as well missing support for smoked fish, and fish in quart (litre) jars.  However, it'south the best for salmon: it offers a full folio dedicated to salmon with loads of helpful procedural hints. Note likewise that Bernardin is the one that stands out for its concern about thermal shock with chilled fish. They say, "When canning chilled fish, practice not heat jars. Add room temperature h2o to canner."

The Brawl / Bernardin Consummate is the least helpful of all, surprisingly. Information technology only covers general fish (not tuna) in pint / half-litre jars, and clams.

Reminder: none of the to a higher place support Blue Crab. By crab, they mean King and Dungeness.

Jar sizes and smoked fish history

Up until 2009, the USDA but had pint jar guidelines for processing fish. Based on work done by researchers Long and Crap at the University of Alaska, guidelines for using quart jars as well were added to the 2009 USDA guide. ^[28] Andress, Elizabeth. "History, Scientific discipline and Current Practise in Dwelling Food Preservation." Webinar. 27 Feb 2022. Accessed January 2022 at https://nchfp.uga.edu/multimedia/video/nchfp.wmv

Guidelines for processing smoked fish were added to the USDA guide based on piece of work done by researchers Woodburn, Raab, and Hilderbrand at Oregon State. ^[29] Andress, Elizabeth. "History, Science and Current Practise in Home Food Preservation." Webinar. 27 February 2022. Accessed January 2022 at https://nchfp.uga.edu/multimedia/video/nchfp.wmv

Pickling or salting fish

Would you lot like to pickle or salt your fish? Consult Linda Ziedrich'southward "The Joy of Pickling." (Note: her recipes phone call for refrigeration of the finished product.)

She has recipes for Pickled Salmon, Gravlax, Pickled Herring, Pickled Oysters, Marinated Mussels, Pickled Shrimp, Fish in Escabeche Sauce, and Pickled Tuna. (Ziedrich, Linda.  Pages 431 to 440.)

The Ball All New (2016, folio 359) also has a recipe for Gravlax, which they call "Common cold Cured Salmon." Information technology is also for refrigerated storage.

Grab a gratis copy of this resource: Rasco, Barbara. Pickling Fish and Other Aquatic Foods for Home Utilise. Oregon Land Academy. PNW 183. 2009. (For refrigerated storage.)

Fish in antipasto mixtures

Some home-canning recipes are floating effectually which are water-bathed, pickled mixtures of vegetables and fish — typically tuna or salmon. They are referred to as "antipasto" mixes or relishes. ("Antipasto" means "before the repast.")

These recipes are non tested to be safety and are not from any reputable sources. In fact, Bernardin actively warns against them equally being unsafe. They suggest instead that yous add the fish of your selection at the fourth dimension of serving:

Because antipasto is bachelor commercially, many people believe they can preserve their own recipe at domicile. Most traditional antipasto recipes cannot be home canned safely and successfully. Depression acrid ingredients—olives, fish, vegetables—in antipasto recipes, fifty-fifty those that come up from commercially canned products, require high rut processing for long time periods. The resulting home canned products are unacceptable in both texture and sense of taste.This recipe has been specially formulated to let for a well-counterbalanced flavour, and varied texture low acid vegetables to be processed safely in a humid water canner. Do NOT alter ingredients or measures. To create a traditional antipasto—preserve salmon separately in a pressure canner. When ready to serve antipasto, mix a jar of Vegetarian Antipasto with a jar of salmon and add together your personal finishing touches -mushrooms, olive oil and/or olives— fresh antipasto each fourth dimension it'due south served!" ^[thirty] Bernardin. Vegetable antipasto. Accessed May 2022 athttps://world wide web.bernardin.ca/recipes/vegetable-antipasto.htm?Lang=EN-US .

Fish and seafood stocks

There are no tested procedures for home canning fish or seafood stocks from any of the force per unit area canning sources customarily accustomed as reputable: Ball, Bernardin, National Center for Abode Food Preservation, USDA, diverse Cooperative Extension Services.

Some people report having tried to tin can a broth or stock (for example clam stock) using the aforementioned processing time every bit for jars of the bodily item (in this instance, say clams), but have found that the resulting product is ruined from over-processing and comes out a burnt brown colour. ^[31] Shellfish Stock thread. Garden Spider web Dwelling house Canning Forum. February 2022. Accessed Dec 2022 at https://forums.gardenweb.com/discussions/1931909/shellfish-stock

The following we mention for the sake of thoroughness but this is not a recommendation. The volume, Putting Nutrient By, does have procedures for 2 seafood stocks, as many people are enlightened and volition bespeak out. We're uncertain, as we say in this review of Putting Food Past, of the "status" of the book. At least iii Extension Services use it as a reference; virtually do non. And Salubrious Canning is not in a identify to endorse information technology one way or the other; in all humility, we're sure the authors have forgotten more we'll ever know.

That beingness said, here are the ii seafood stock procedures they give. If yous are bound and determined to endeavour, it'south probably best to at least grab an cheap Kindle version of the book and then that you are following all the preparation steps exactly equally they want you lot to. [To be clear: this is not an endorsement of these recipes; we are in no position to endorse – our recommendation is to freeze it.]

Shrimp Stock OR Clam goop: 250 ml (½ pint / 8 oz) jars but, no larger.  2 cm (½″) headspace, process at 10 lbs. for xx min. Hot pack only. Adapt pressure for distance. (Hertzberg, Ruth. Putting Food By: 5th Edition (p. 185). Penguin Publishing Group. Kindle Edition.)

Putting Food Past does non have anything else in information technology for fish stock or any other seafood stock; that's it.

Recollect: fish and seafood stocks are very delicate. Canning processes could affect the quality. In the end, it does seem likely that freezing them may be the best choice to ensure that the stocks don't get "cooked" so long during processing that they get "overly fishy".

Dwelling house canning lobster

We've done a search of all the academy extension dwelling house-canning knowledge bases, equally well every bit all the literature from reputable home canning sources and have been unable to detect any recommendations for dwelling house canning lobster.

Bernardin says,

"Can I can Lobster? : Unfortunately, lobster is not i of the foods for which dwelling house canning in mason jars is recommended. The recommended home preservation method for lobster is freezing.

We have searched the U.S. and Canada, talking to a broad range of nutrient authorities. There is no record of any academy or food processing authority development of a method and/or fourth dimension for safe processing of lobster in stonemason jars, at this time.

Why don't you recommend canning lobster? : First, lobster is a very delicate meat of relatively high fat content. But, more chiefly, it is also a low acid food that requires processing (heating filled jars) in a pressure canner. Unlike boiling water canners, pressure canners heat food at elevated temperatures – 240°F (116°C) – to destroy spores of clostridium botulinum. When non inactivated, these spores can grow and lead to a deadly form of food poisoning chosen botulism. The heat and time required to destroy the spores and safely heat procedure lobster in a pressure canner would undoubtedly plow the lobster meat to mush making information technology well-nigh unappetizing.

Now, nosotros are aware that some people in coastal areas "put up" lobster in jars utilizing a variety of handed-downwards methods, most of which appear to involve a boiling water canner. Moreover, our research has led us to believe that most of the processing times existence used in this "handed-down method" are woefully inadequate. Quite frankly, these people are playing a very unsafe game of chance with their family unit's wellness. Unlike many microorganisms, spores of clostridium botulinum can lurk undetected in inadequately or poorly preserved foods. These spores are not detectable to the eye, touch or nose. In fact, they are very difficult to detect in a sophisticated lab.

We realize this is non the answer y'all wanted, but we trust that it will convince you to freeze lobster in the time to come." ^[32] Bernardin. Frequently asked questions. Accessed May 2022 at https://www.bernardin.ca/en/how-to-can/faq.htm

Directions for freezing lobster are given in And then Like shooting fish in a barrel to Preserve:

"For best quality, lobster should exist frozen uncooked. Freeze the lobster whole, or clean it and freeze but beat portions that contain the edible meat. (Some lobsters have big front end claws that contain edible meat, while others accept edible meat mainly in the tail department.) Freeze lobster in the trounce to help keep the meat from drying out. But wrap the whole lobster or lobster portions in moisture-vapor resistant wrapping and freeze. Lobster can be cooked and and so frozen, but the quality will non be as good." ^[33] Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. Academy of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2022. Page 297.

Resource / Further Reading

Video: Canning Fish in Jars by Sonja Koukel. Academy of Alaska Fairbanks Cooperative Extension Service. August 2022.

Brandt, Jeanne. Canning seafood. Oregon State University. PNW 194. 2022. Page 7.

Dinstel, Roxie Rodgers. Home Canning Smoked Fish and Domicile Smoking Fish for Canning. University of Alaska Fairbanks Cooperative Extension Service. FNH-00223. Revised July 2022.

Long, Kristy. Canning Fish in Quart Jars. University of Alaska Fairbanks Cooperative Extension Service. FNH-00126 . Revised Apr 2022.

Rasco, Barbara et al. Canning Smoked Fish at Domicile. Oregon State University. PNW 450. 2022. Page vii.

Van Delden, Kari. Add Variety to Home-Canned Fish. University of Alaska Fairbanks Cooperative Extension Service. FNH-00224 . Revised April 2022.  (this publication provides a good table of various herbs and spices to add to canned fish)

Van Delden, Kari. Canning the Catch. University of Alaska Fairbanks Cooperative Extension Service. FNH-00128 . Revised January 2022.

Rasco, Barbara. Dwelling Freezing of Seafood. Oregon State University. PNW 586. 2006.

Rasco, Barbara. Pickling Fish and Other Aquatic Foods for Home Use. Oregon State Academy. PNW 183. 2009. (For refrigerated storage.)

Rasco, Barbara et al. Smoking Fish at Dwelling house Safely. Oregon State University. PNW 238. 2009.

Rasco, Barbara, Carolyn A. Raab, and Sandra M. McCurdy. Canning Smoked Fish at Habitation. PNW 450 Revised February 2022 .

Source: https://www.healthycanning.com/pressure-canning-fish-and-seafoods/

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