Canning Oysters
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 |
|
| 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 |
|
|
|