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Pressure Canning Shrimp Recipe

Pressure Canning Shrimp Recipe

Dani García
Yummy Fresh Pressure Canned Shrimps ready-to-use all year around or for any shrimp dishes
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Prep Time 15 minutes
Cook Time 5 minutes
Canning and Resting Time 1 hour 25 minutes
Total Time 1 hour 45 minutes

Equipment

  • Pressure Canner
  • Stock Pot
  • Large Bowls
  • Funnel
  • Canning Jars
  • Paper Towel
  • Jar Lifter
  • Kitchen Towel

Ingredients
  

  • 2 gallon water
  • 2 cups salt
  • 4 tablespoons salt
  • 2 cups vinegar
  • 5 pounds shrimp tiger or pink shrimp would be really tasteful

Instructions
 

Preparing Shrimps for Canning

  • Prepare the pot; add water, vinegar, and salt as brine for flavor.
  • Wash and drain the shrimp for a fresh start.
  • Boil the shrimp for 10 minutes like a spa session.
  • Transfer to cold water to preserve tenderness.

Pressure Canning

  • Peel the shrimp and pack them into jars, leaving 1 inch of headspace.
  • Ladle the hot brine over the shrimp. If you're watching your salt intake, use boiling water and omit the salt.
  • Remove any air bubbles and add brine to maintain the 1-inch headspace.
  • Wipe each jar rim with a warm wet washcloth dipped in vinegar.
  • Place the lid and ring on each jar and hand tighten.
  • Add hot water to your pressure canner as per the manufacturer's requirements (often 3 quarts).
  • Place the hot jars in the pressure canner, lock the lid, and put the canner on high heat, bringing it to a boil.
  • Let the canner vent for 10 minutes, then close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge, or according to your elevation.
  • Process both pints and half-pints for 45 minutes.
  • Once the canner is at zero PSI, remove the lid, deflecting the steam away from your face.
  • Allow the canner to sit undisturbed for 10 minutes before removing the jars from the canner.
  • Place the jars on a cutting board and allow them to cool undisturbed for at least 8 hours or overnight.
  • Once all the lids have been sealed and the jars have fully cooled, remove the rings and wash the jars in warm soapy water.
  • Store the rings to reuse, then label each jar with the name and date before storing.

Notes

  • Add flavor and seasoning: While you can simply shrimp with water, adding some seasoning can enhance the flavor. You can use salt, pepper, garlic, or other spices.
  • Pack the jars properly: Fill hot, sterilized canning jars with the prepared shrimp, leaving enough headspace as specified in the recipe. Headspace allows for proper expansion during the canning process.
  • Add liquid: Pour boiling water, shrimp stock, or a mild brine (follow the recipe guidelines) over the shrimp in the jars, leaving the specified headspace.
  • Store in a cool, dark place: Find a cool, dry storage area to keep your canned shrimp. A pantry or cellar works well if it maintains a consistent temperature and is away from direct sunlight.
  • Check for spoilage: Inspect your canned shrimp for signs of spoilage, such as a broken seal, visible mold, or any off smells or flavors. If you encounter any issues, discard the contents immediately.