Q and A: canning (sea) scallops and canning frozen eggs — 5 Comments

  1. I canned fresh, high-quality scallops a few days ago, and they turned dark brown. (Will be glad to send you a picture.) I first pressure-steamed them briefly so that I could hot-pack them. I saved the whitish meat liquid collected at the bottom to use for the actual canning. I packed the pint with the hot, cooked scallops and added the hot meat liquid (contained 1 tsp salt/pint). I topped off the canning jar with 1 tsp of bottled lemon juice before pressure canning. Everything still whitish color, until I opened the canner and found my precious and expensive scallops were now dark brown. Amazing color change.
    I canned shrimp at same time, exact same way, and they look fine. I’m stumped. Any ideas?

  2. Matt,

    Yes, they would stay okay sealed in the original buckets. Yes, you can re-can pickled foods, but with frozen eggs, I don’t know how this would affect their texture and taste.


  3. Hi Jackie,

    Thank you so much for the info on canning scallops!! Next time they arrive I’ll can some up and send some your way :)

  4. Would the pickled eggs remain pickled and safe if left sealed in the buckets in the original brine? Pickling is a standard preservation method.

    I haven’t recanned pickeled eggs, but have recanned pickles, pickled beets, pickled jalapeno etc. All I’ve done is pour the pickling liquid into a large pot, bring it to a boil, refresh with additional vinegar if needed. The original pickled product goes into hot sterilized jars (I use pints or quarts) and into a water bath canner for around 30 minutes to get the jars to seal. I wouldn’t hesitate to try this with commercially pickled eggs.