Canning Oysters

Michigan State University Extension
Preserving Food Safely - 01600853
10/13/97

Canning Oysters


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                                                    
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