If you’re interested in preserving all things from our oceans, rivers, lakes, and streams, it’s time to tune in. On this week’s episode of Perfectly Preserved, we discuss how to pressure can seafood.

We share why seafood must be pressure canned and how to handle it for safe preservation. Find out what ingredients to add to preserve seafood’s taste and texture, and steps to take to ensure a tight seal when dealing with fatty fish. You’ll also learn the ins and outs of canning salmon, tuna, crab, oysters, shrimp, and more things that swim!

Canning seafood is a rewarding way to preserve your fresh catch. This episode has all you need to get underway!

Find The Pressure Canning Cookbook by Jennifer Gomes


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Hosted by Master Food Preservers Anna Cash and Jenny Gomes

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Canning Supplies We Recommend

Canning lids (wide mouth)

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