Shrimp-Gulf

  • 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.

Cans

  • 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.

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