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Canning seafood
Fish and shellfish are low-acid foods and require pressure canning using a tested process. Safe procedures differ by seafood type, jar size and preparation method.
Keep seafood cold before canning and use high-quality product. Follow the tested USDA/NCHFP procedure exactly, including jar size, preparation, headspace, processing time, pressure and altitude adjustment.
Do not assume that a process for one type of seafood can be used for another. When no tested home-canning procedure exists for a product, choose another preservation method such as freezing.
RECOMMENDED RESOURCES
Preparing and Canning Poultry, Red Meats and Seafoods — NCHFP
Tested procedures for fish, shellfish and other seafood products.
Botulism-prevention guidance for low-acid foods, including fish and seafood.
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