CLAMS

Michigan State University Extension
Preserving Food Safely - 01600851
10/13/97

CLAMS


WHOLE OR MINCED                                             

     PROCEDURE:  Keep clams live on ice until ready to  can.
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 hot jars loosely with pieces and add hot clam juice and
boiling water if needed, leaving  1-inch  headspace.  Adjust
lids and process.                                           

         RECOMMENDED PROCESS TIMES FOR CLAMS IN             
            A DIAL-GAUGE PRESSURE CANNER                    

                  Canner Pressure (PSI) at Altitudes of     
Style                                                       
of     Jar      Process  0-       2001-    4001-    6001-   
Pack   Size     Time     2000 ft. 4000 ft. 6000 ft. 8000 ft.

Hot  Half-pints 60 min.  11 lb.    12 lb.  13 lb.   14 lb.  
Hot    Pints    70       11        12      13       14      

          RECOMMENDED PROCESS TIMES FOR CLAMS IN            
             A WEIGHTED-GAUGE PRESSURE CANNER               

                        Pressure (PSI) at Altitudes of      
Style                                                       
of      Jar      Process      0-                   Above    
Pack    Size     Time         1000 ft.             1001 ft. 

Hot  Half-pints  60 min.      10 lb.               15       
Hot     Pints    70           10                   15       


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