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Oysters

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      Title: OYSTERS
 Categories: Shellfish, Canning
      Yield: 1 Text
 
 
  Procedure: Keep live oysters on ice until reay 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 following the recommendations in Table 1 or
  Table 2 according to the canning method used. Table 1. Recommended
  process time for Oysters in a dial-gauge pressure canner.
  
  Jar Size: Half-pints or Pints. Process Time: 75 minutes. 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 Oysters in a weighted-gauge
  pressure canner.
  
  Jar Size: Half-pints or Pints. Process Time: 75 minutes. 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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