Name: Clams (Whole or Minced)
Ingredients: 2,001 - 4,000 ft: 12 lb.; 4,001 - 6,000 ft: 13 lb.; 6,001 - 8,000 ft: 14 lb.; Above 1,000 ft: 15 lb.

The justification for works on the NCT (New Covenant Theology) seems to be at least fivefold. First, it has seemed to some of us that if the New Testament is the apex of God’s revelation, then we ought to read the earlier parts of Scripture in its light. The point seems self-evident, but for some of us it was nevertheless hard to arrive at. Second, the NT is very explicit in making believers “slaves” of Jesus Christ. The implications of this are far reaching; here we simply note the fact. Third, a nagging question arises when OT law becomes too prominent in discussions of Christian morals and ethics. The question is: Which is the higher revelation of the character of God, the Ten Commandments or the person, work and teaching of Jesus Christ?... A fourth thing calls for an understanding of NCT: the renewed emphasis in our day on exegetical and biblical theology as a source of systematic. This has inevitably called into question the way Christians read their creeds and confessions. Finally, in one of the odd providences that the Lord sometimes sends our way, those who defend New Covenant Theology find themselves falling in with an emphasis that has been prominent throughout church history.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Shellfish, Canning	1	Text

INGREDIENTS

		2,001 – 4,000 ft: 12 lb.
		4,001 – 6,000 ft: 13 lb.
		6,001 – 8,000 ft: 14 lb.
		Above 1,000 ft: 15 lb.

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.
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

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”