Michigan State University Extension
Preserving Food Safely - 01600851
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