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 |
