With some fresh seafood bought locally, it would be awesome to be able to preserve them and flavour them in the same way.
Sent by Deb
Editor: Deb, there are certainly a lot of recipes for pickled and lightly preserved seafood. Seafood is a low acid food, however, so actual canning is much trickier; here are some guidelines on this:
• Safe Canning Procedures - At the University of Minnesota Extension.
But you can pickle seafood and keep it in the refrigerator for a relatively long time. Here are some recipes to consider:
Readers, have you ever preserved or pickled seafood?
(Image: Kim Morgan of A Yankee in a Southern Kitchen)