Canning saltwater fish

[sewandsew]

Can someone please tell me why we can't can saltwater bream and blue crabs. I live in the deep south and my DH loves fish and thinks there isn't anything better than fried crab. I would love to add some to my storage. Please can someone help me?

[The WE2's]

Perhaps it's a "density" issue? Not sure, but I believe I saw a youtube video where Imstillworkin (or perhaps Bexarprepper) was canning some fish? Also, might try finding a copy of "Putting Food By" at your local library. I purchased one and I absolutely love it! My first encounter with it was an older publication and some things have been updated etc., but like I said...I love mine and go to it. Sometimes I use Ball, but mostly PFB.

 

http://www.amazon.com/Putting-Food-By-Fifth-Edition/dp/0452296226

Edited February 18, 2014 by Philbe

[Suncat]

I have no idea what a bream is.. but the usda 2009 gives directions for fatty fish other than tuna, tuna, smoked fish, oysters, clams and crab - blue crabs are not recommended because of quality not safety. I don't know if there's more recent info that refutes this http://nchfp.uga.edu/publications/usda/GUIDE%205%20Home%20Can.pdf

[Andrea]

 

KING AND DUNGENESS CRAB MEAT

It is recommended that blue crab meat be frozen instead of canned for best quality.

Crab meat canned according to the following procedure may have a distinctly acidic flavor

and freezing is the preferred method of preservation at this time.

http://nchfp.uga.edu/publications/usda/GUIDE%205%20Home%20Can.pdf

 

Philbe - nice to know that Putting Foods By has been updated! I have an older edition that I stopped using because some of the recipes are no longer considered safe (and I had all 12 jars of the apple pie in a jar ooze all over my pantry because of an unsafe ingredient.) Thanks for the update! I'm going to put it on my wishlist.

 

 

[sewandsew]

Thanks.