When it comes to shrimp, personally I usually prefer to cook it while it is still fresh. I think I have already shared a few of my favorite recipes such as the shrimp and sausage skillet recipe as well as the other bbq grilled shrimp skewers recipe. Usually I only thaw, what I need and return the rest to the freezer. Then one day, you find that you have limited space and you may need to find alternative preservation methods such as canning shrimp.
So for this recipe, we will be dusting off the pressure canner. It has been a while since I have used mine, but I am sure it still works. Tee hee hee. The important thing to remember about shrimp, is that you have to cook or blanch it before you actually can proceed with the canning process. Otherwise, it would take way less time if you did not have to blanch them first.
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Here’s What You’ll Need:
- 1 gallon water
- 1 cup salt
- 3 tablespoons salt
- 1 cup vinegar
- large stock pot
- 4 pounds shrimp
- large bowl
- funnel
- canning jars
- paper towel
- kitchen towel
- jar lifter
- pressure canner
Step By Step Instructions
Step 1.
Pour the water into your pot, then add the salt
and vinegar.
Step 2.
Whilst you wait for the water to come to a boil,
wash and drain your shrimp.
Step 3.
Add the shrimp to the boiling water and
let it sit in there for at least 10 minutes.
Step 4.
Remove the shrimp from the pot and immediately
transfer to a bowl with cold water.
Step 5.
Peel your shrimp and then dump it back into the
pot of water with 3 tablespoons of salt.
Step 6.
While the shrimp boils, make sure that you have
clean, disinfected jars and lids waiting for you.
Step 7.
Use the funnel to fill up your jars with shrimp and
boiling water, leaving at least an inch of headspace.
Step 8.
Remove any air bubbles and remember to wipe the
rim, before screwing on the hot lids and rings.
Step 9.
Process your jars in the pressure canner for
45 minutes at 10 lbs pressure.
Step 10.
Allow the jars to cool inside the canner for at least
30 minutes, before lifting them on to the counter.
Make sure that you have a folded kitchen towel on your counter or table for your jars to sit on. I usually leave them to cool and seal overnight and wake up in the morning to a batch of canned shrimp. It is recommended that when it comes to shrimp, you only use pint or half pint jars for canning. Use a marker, to label and date each of your jars for easy future reference.
You can watch the video below on canning shrimp...
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