Michigan State University Extension
Preserving Food Safely - 01600853
GUIDE 5:11 OYSTERS
PROCEDURE: Keep live oysters on ice until ready 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.
Recommended process time for OYSTERS in a dial-gauge pressure canner. Canner Gauge Pressure (PSI) at Altitudes of Jar Process 0- 2,001- 4,001- 6,001- Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Half- pints 75 min 11 lb 12 lb 13 lb 14 lb or Pints
Recommended process time for OYSTERS in a weighted-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of Jar Process 0- Above Size Time 1,000 ft 1,000 ft
Half-pints 75 min 10 lb 15 lb or Pints