- 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