• Peel the shrimp from their shells.
  • Wash the shrimp and place into 10% (40° salinometer) brine for 10 minutes. Stir the shrimp after 5 minutes. To make brine dissolve 1 lb of salt in 1 gallon of water.
  • Remove shrimp and drop them into a fresh boiling 10% brine for 6 minutes. Drain and place on the screen until the surface moisture evaporates away, then pack into containers without a delay.

Glass Jars

  • Pack shrimp into into glass jars to within 1-1/4 from the top. About 5 ounces of shrimp are put into 8 oz (1/2 pint) jar.
  • Fill glass jars with a hot 1% brine. To make brine dissolve 0.70 oz (20 g = 3 teaspoons) salt in 1 gallon of water.
  • Leave 1 inch headspace. Seal and process at once.


  • Pack shrimp into cans to within 1/2 inch from the top.
  • Fill glass jars with a hot 1% brine. Leave 1/4 inch headsets. To make brine dissolve 0.35 oz (10 g) salt in 1 gallon of water. Seal and process at once.
Style of Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Jar-1/2 Pints 25 min 11 lb 10 lb
Jar-1 Pint 35 min 11 lb 10 lb
Can-307x200.25 20 min 11 lb 10 lb
Can-No.2 30 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs