| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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 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.
Jar Size: Half-pints or Pints. Process Time: 75 minutes. Canner Pressure
(PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
Table 2. Recommended process time for Oysters in a weighted-gauge pressure
canner.
Jar Size: Half-pints or Pints. Process Time: 75 minutes. 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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