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.
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.
======================================================= === * 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
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