canning shrimp cocktail

[Ruffsta]

i'm wondering if you can do the following: shrimp cocktail

not just the sauce, but the sauce with shrimp in the jars.. like the ones i used to buy.. but they were always refrigerated when you bought them. i just want to make it and cann it and be shelf stable for whenever i want it..


i seen a couple of people doing it, but i don't know if it's safe or can really be done - (see links below).. if so, is it best to pressure canned or water bath?

Mexican shrimp cocktail - not real canning, just watched the vid he posted.. he made it and took it to the beach.

regular shrimp cocktail

 

[blissful]

Plain shrimp can only be pressure canned.

https://s3.wp.wsu.edu/uploads/sites/2055/2017/03/PNW0194-Canning-Seafood.pdf

Cocktail sauce can be water bath canned or pressure canned.

Seafood Cocktail Sauce (Ball recipe)

After I pureed enough tomatoes to make this year’s batch of spaghetti sauce, I had lots of puree left over, and I wanted to find something different to use it in. Along with canning plain tom…

www.canningandcookingiastyle.com

or https://www.bernardin.ca/recipes/en/seafood-cocktail-sauce.htm?Lang=EN-US

It's important with seafood to not use jars larger than called for in the recipe.
Some people say you could can them together if you pressure can them for as long as needed for the longest needed pressure canning times for the individual ingredients (shrimp, tomatoes, horseradish, ...) . However, I don't see any recipes for both cocktail sauce and shrimp in the same jar from the NCFHP, university extension offices, Ball, or Bernardin.

 

[dragnlaw]

Ruffsta, I think there can be nothing faster nor fresher than shrimp cocktail. Jars of cocktail sauce, even after opening, last forever in the fridge, at least in my experience. Shrimp, frozen, cooked, defrost in minutes. Just be sure to sop up the defrosting water to dry them.

Spread them on a plate on layers of paper towel and zap in micro wave for seconds at a time to defrost.

 

[Ruffsta]

However, I don't see any recipes for both cocktail sauce and shrimp in the same jar from the NCFHP, university extension offices, Ball, or Bernardin.

that's unfortunate, as i do want both in a jar.. that's what it's meant to be and what i am looking for.


@dragnlaw, i'm a chef by trade for the past 15yrs and worked with chef Robert Irvine.. i know how to cook and use shrimp. i just wanted to know if you could cann shrimp in cocktail sauce like what i used to buy back in the day. and

that's a bad way to defrost shrimp on top of it all! either run them under cold water or take them out and put in the fridge a day before.

 

[dragnlaw]

I didn't say it was a good way or the best way... I'm saying it is the fastest way I know when I want shrimp NOW.

Of course when planning ahead one should defrost in the fridge. I will never run them under cold water. I will place them in a bowl of cold water, but not running water. (You know.. save the planet type of thing. And when you are on a water meter or limited well, I think you can see why not.)

Also not saying it is for everyone... so whether raw or pre-cooked, it is how I've been doing it for years and I stand by it.

As to canning, I believe it can be done but you'll have to check the various times for the pressure cooker. Anything wrong with shrimp in one jar and sauce in another? Just a second lid to twist? Again, honestly, think the shrimp would not do well being pressured canned along with the sauce. Wouldn't they end up absorbing too much of the sauce and you'd lose the taste of the shrimp.
A commercial canning might be able to... but there isn't any on the market anymore and guessing there might be good reasons for it.

Please, please! if you are successful would you let us know? Certainly hope you are! I'm sure there are quite a few here who would love to know!