Canning Clams
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 |
|
|