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Clams (Whole Or Minced)

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      Title: CLAMS (WHOLE OR MINCED)
 Categories: Seafood, Shellfish, Canning
      Yield: 1 Text
 
 
  Procedure: Keep clams live on ice until ready to an. 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 jars
  loosely with pieces and add hot clam juice and boiling water if
  needed, 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 Clams in a dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints, Pints. Process Time: 60
  minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI)
  at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Clams in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints, Pints. Process Time: 60
  minutes for Half-pints, 70 minutes for Pints. Canner Pressure (PSI)
  at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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