Top Navigation  
U.S. Flag waving
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418
Facebook   YouTube   Twitter
Backwoods Home Magazine, self-reliance, homesteading, off-grid

 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Print Display Ads
 Print Classifieds
 Free Stuff
 Home Energy

General Store
 Ordering Info
 Kindle Subscriptions
 Kindle Publications
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

 Web Site Ads
 Magazine Ads

BHM Blogs
 Ask Jackie Clay
 Massad Ayoob
 Claire Wolfe
 Where We Live
 Dave on Twitter
Retired Blogs
 Behind The Scenes
 Oliver Del Signore
 David Lee
 James Kash
 Energy Questions

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Contact Us/
 Change of Address
 Write For BHM
 Meet The Staff
 Meet The Authors
 Disclaimer and
 Privacy Policy

Retired Features
 Country Moments
 Radio Show

Link to BHM

Ask Jackie headline

Want to Comment on a blog post? Look for and click on the blue No Comments or # Comments at the end of each post. Please note that Jackie does not respond to questions posted as Comments. Click Below to ask Jackie a question.

Click here to ask Jackie a question!
Jackie Clay answers questions for BHM Subscribers & Customers
on any aspect of low-tech, self-reliant living.

Read the old Ask Jackie Online columns
Read Ask Jackie print columns

Click here for to order from Amazon Click here for to order from the publisher and save 10% to 20%

Archive for November 15th, 2012

Jackie Clay

Q and A: canning (sea) scallops and canning frozen eggs

Thursday, November 15th, 2012

Canning (sea) scallops.

An elderly gentleman I know used to harvest scallops and the younger fellows who he helped in the past now drop off bags of scallops to my friend. These bags are 10-15lbs of scallops each day for 3-4 days a week. My elderly friend shucks them and passes them out to others he knows, so they won’t get wasted.

I have found articles on canning tuna, clams, etc., but nothing on scallops. Do you know if they can be pressure canned? If so, c/would you suggest a recipe or time/pressure

Totally wish I could be your next door neighbor and learn lots more.

Cheryll Carter
Vineyard Haven, Massachusetts

Wow! I really love scallops, but of course, here in northern Minnesota, we don’t have access to them. Lucky you. To can scallops, clean them well then pack into hot pint or half-pint jars. No seafood should be processed in quarts. Add ½ tsp of salt to pints and ¼ tsp salt to half pints. Then pour boiling water over the scallops leaving 1 inch of headspace. Process at 10 pounds pressure for an hour and 40 minutes.

I’d love having you for a neighbor, too, but our only neighbors are deer, wolves, coyotes, moose, and other critters. — Jackie

Canning frozen eggs

We have just acquired six 5-gallon square plastic buckets of pickled eggs. They are in vinegar and professionally packed and frozen. They are on our basement floor thawing out. What can we do? CAN them safely? We were concerned so what about freezing them standing up and covered in the commercial brine and make sure covered! If you could answer back ASAP we will owe you even more!

Steve and Denise
Coggon, Iowa

I honestly can’t tell you what to do with your eggs. I pickle fresh eggs all the time, but have never pickled previously frozen eggs before. Sorry not to have gotten back to you on this sooner but I only access my computer a couple times a week, not daily like most on-grid folks. — Jackie



Copyright © 1998 - Present by Backwoods Home Magazine. All Rights Reserved.