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Canning Seafood

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This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It includes information on storing live seafood, examining home-canned seafood for spoilage and underprocessing, and detoxification process for spoiled and underprocessed seafood. It also outlines general tips on preparation and processing, and answers frequently asked questions.

PNW 194    Revised November 2016    12 pages
Reviewed:
November 2020
PDF
$4.50

Rating

Average: 4.5 (2 votes)

Comments

Hoping to get an answer on how to can razor clams right away. clams were dug yesterday and want to can in a water bath.
Yvonne Lewellyn
Canning clams is covered on page 5. Seafood is low-acid and must be canned in a pressure canner.
Pete Petryszak

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