Clams (Whole or Minced)

Title:
Clams (Whole or Minced)

Yield:
1 Text

Categories:
Seafood,
Shellfish,
Canning




Ingredients:









 Procedure: Keep clams live on ice until ready to an. Scrub shells


 thoroughly and rinse, steam 5 minutes, and open. Remove clam meat. Collect


 and save clam juice. Wash clam meat in water containing 1 teaspoon of salt


 per quart. Rinse and cover clam meat with boiling water containing 2


 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil


 2 minutes and drain. To make minced clams, grind clams with a meat grinder


 or food processor. Fill jars loosely with pieces and add hot clam juice and


 boiling water if needed, leaving 1-inch headspace.


 


 Adjust lids and process following the recommendations in Table 1 or Table
2


 according to the canning method used. Table 1. Recommended process time for


 Clams in a dial-gauge pressure canner.


 


 Style of Pack: Hot.  Jar Size: Half-pints, Pints. Process Time: 60 minutes


 for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of


 0 - 2,000 ft: 11 lb.


                                 2,001 - 4,000 ft: 12 lb.


                                 4,001 - 6,000 ft: 13 lb.


                                 6,001 - 8,000 ft: 14 lb.


 


 Table 2. Recommended process time for Clams in a weighted-gauge pressure


 canner.


 


 Style of Pack: Hot.  Jar Size: Half-pints, Pints. Process Time: 60 minutes


 for Half-pints, 70 minutes for Pints. Canner Pressure (PSI) at Altitudes of


 0 - 1,000 ft: 10 lb.


                                   Above 1,000 ft: 15 lb.


 


 ======================================================= === * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini