INGREDIENTS

INSTRUCTIONS

Procedure: Keep clams live on ice until ready to an. 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.  Style of Pack: Hot.  Jar Size: Half-pints,
Pints. Process Time: 60  minutes for Half-pints, 70 minutes for Pints.
Canner Pressure (PSI)  at Altitudes of 0 - 2,000 ft: 11 lb. 2,001 -
4,000 ft: 12 lb. 4,001 -  6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Clams in a weighted-gauge
pressure canner.  Style of Pack: Hot.  Jar Size: Half-pints, Pints.
Process Time: 60  minutes for Half-pints, 70 minutes for Pints. Canner
Pressure (PSI)  at Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15
lb.  ======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”