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Canning Seafood


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Preparing and Canning Seafood

Note: There are no safe options for canning these foods in a boiling water canner.

Seafoods

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Although freezing is the easiest way to preserve fish,
canning does offer some advantages. Canned fish is shelf stable and will not take up freezer space. Canning produces a moist, flaky product. Canning also eliminates the bone problem because bones soften and become edible. Mullet (suckers) and other bony fish are often canned in the Great Lakes area for this reason.



Canning Poultry, Red Meat & Seafood Products

Note: There are no safe options for canning these foods in a boiling water canner.

Poultry Meat Products Seafoods

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.