Canning Oysters

Canning Oysters

Prep Time: 0

Yield: 0

Canning Oysters

Ingredients

Instructions

  1. Procedure: Keep live oysters on ice until reay to can. Wash shells. Heat 5 to 7 minutes in preheated oven at 400 degrees F. Cool briefly in ice water. Drain, open shell, and remove meat. Wash meat in water containing 1/2 cup salt per gallon. Drain. Add 1/2 teaspoon salt to each pint, if desired. Fill half-pint or pint jars with meat and hot water, 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 Oysters in a dial-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Half-pints or Pints 75 min 11 lb 12 lb 13 lb 14 lb


    Table 2. Recommended process time for Oysters in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Half-pints or Pints 75 min 10 lb 15 lb
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