Canning Clams

Canning Clams

Prep Time: 0

Yield: 0

Canning Clams

Ingredients

Instructions

  1. Procedure: Keep clams live on ice until ready to can. 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.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Half-pints 60 min 11 lb 12 lb 13 lb 14 lb
    Pints 70 11 12 13 14


    Table 2. Recommended process time for Clams in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Half-pints 60 min 10 lb 15 lb
    Pints 70 10 15
http://www.culinarycafe.com/2009/08/17/Canning-Clams/